以红茶、绿茶两种培养基发酵红茶菌,通过测定还原力、羟自由基清除能力、超氧阴离子自由基清除能力和DPPH自由基清除能力,研究了发酵过程抗氧化能力的变化,比较了两种红茶菌发酵液的抗氧化能力的强弱。结果表明:发酵过程前6 d,2种发酵液中总酚含量逐渐增加,还原力呈增强的趋势,对羟自由基和超氧阴离子的清除能力均具有不同程度的提高,6 d后,随着发酵时间的延长,总酚、还原力及各自由基的清除能力均无明显变化,总酚含量与还原力、羟自由基和超氧阴离子的清除能力均具有显著的正相关性,在整个发酵过程中,DP-PH自由基的清除能力无明显变化;绿茶发酵液在总酚含量、还原力和清除DPPH自由基能力方面优于红茶发酵液,红茶发酵液发酵过程清除羟自由基与超氧阴离子自由基能力明显强于绿茶发酵液。

The kombucha tea was respectively prepared with culture medium of black tea and green tea,the changes of antioxidant capacity during fermentation were investigated by the methods of the total antioxidant capability,reducing power,the scavenging capability of hydroxyl,superoxide anion and DPPH assay and compared of the two kinds of fermentation broth.Results showed that: In the further 6 days,the polyphenol content of two fermentation broth had an increasing trend,reducing power also had an upward trend,and hydroxyl and superoxide anion of clear ability of the two kinds of fermentation broth had a different degree of increase;as the fermentation time incresed,total phenolic content,reducing power,the scavenging capability of hydroxyl,superoxide anion and DPPH radicals had no change.The total phenolic content had good positive relativity with reducing power,the scavenging capability of hydroxyl and superoxide anion.During the total fermentation,the scavenging capability of DPPH radicals had no obvious change.The total phenolic content,reducing force and DPPH radicals of green tea broth were higher than black tea broth,but black tea broth showed much stronger scavenging capability of hydroxyl radicals and superoxide than green tea broth.