FOOD SCIENCE ›› 2016, Vol. 37 ›› Issue (20): 42-50.doi: 10.7506/spkx1002-6630-201620008

• Component Analysis • Previous Articles     Next Articles

Antioxidant Activities and Major Chemical Components in Tea Infusions of Different Kinds of White Tea

Lü Haipeng1, ZHANG Yue1, CHEN Xinghua2, CAI Liangsui3, LIN Zhi1,*   

  1. 1. Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute,
    Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; 2. Organization Group of Fuding Tea Industry Development,
    Fuding 355200, China; 3. Fuding Tea Association, Fuding 355200, China
  • Received:2016-10-27 Revised:2016-10-27 Online:2016-10-25 Published:2016-12-01
  • Contact: LIN Zhi

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Abstract:

In this study, we examined and correlated the antioxidant activities and main quality components of tea infusions
of three different kinds of white tea, i.e., Baihaoyinzhen (BHYZ), Baimudan (BMD) and Shoumei (SM). The antioxidant
activities were tested using 1,1-dipheny1-2-picryl hydrazyl (DPPH) radical scavenging, 2,2’-azinobis-(3-ethylbenzthiazoline-
6-sulphonate) radical (ABTS+·) scavenging, ferric reducing antioxidant power (FRAP), and superoxide anion radical
scavenging assays. Results showed that BHYZ possessed significantly higher antioxidant activities than did BMD and SM
(P < 0.05), but no significant differences were observed between BMD and SM (P > 0.05). Moreover, the different kinds of
white tea had significantly different levels of amino acids, shikimic acid, and epigallocatechin gallate (EGCG) (P < 0.05).
Correlation analysis indicated that there were significant correlations between the antioxidant activities and the levels of
flavonoids, catechins and organic acids, especially EGCG and quinic acid. This study concludes that different kinds of white
tea greatly vary in their antioxidant activities and quality components.?

Key words: white tea, kinds, processing technology, chemical components, antioxidant activity, correlation

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