ZHANG Xiao-li, HU Yue ，Lü Jia-gen*
(Key Laboratory of Analytical Chemistry for Life Science of Shaanxi Province；College of Chemistry and Materials, Shaanxi Normal University, Xi′an 710062, Shaanxi, China)
Abstract:
Various factors including extracting temperature, extracting time and times of extraction, that affect on the anti-reactive oxygen species (ROS) capacity of extracted tea from five kinds tea are investigated by the flow-sonochemiluminescence method. Experiment results show that the optimum tea infusing condition are: 96℃ water, 30 minutes infusing time and three times infusing frequency. Order in anti-ROS capcity of studied teas is Ziyang maojian＞Oolong tea＞Shou mei＞Keemun black tea＞Pu′er tea.
KeyWords:
tea; ROS; sonochemiluminescence; flow system
