Study on the Catechin and the Scavenge of ·OH Radical for Puer Teas

Abstract

Abstract: Determination of catechin in puer teas by spectrophotometry method was described, the coefficient is 94%～105% and the efficient of variation is 1.00 %. The effect of puer teas on the scavenge of·OH was measured by the chemiluminescence system of 1,10-phenanthroline-cuprous chloride-hydrogen peroxide and flow-injection technology. The optimum conditions were investigated by examining the influence of various factors. The results show that the contents of catechin and scavenging ·OH radical in puer-tea were decreased with the increasing of time and temperature of storage.

Key words: puer teas, catechin, chemiluminescence, flow-injection

HOU Dong-Yan, Hui-Rui-Hua, Tang-Rui, Liu-Xiao-Yuan, LI Xue-Cheng. Study on the Catechin and the Scavenge of ·OH Radical for Puer Teas[J]. FOOD SCIENCE, 2006, 27(10): 165-167.

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Study on the Catechin and the Scavenge of ·OH Radical for Puer Teas

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