Xu Xiao-Yu, Meng Jin-Ming, Mao Qian-Qian, Shang Ao, Li Bang-Yan, Zhao Cai-Ning,
来源：ANTIOXIDANTS 发布时间：2019-10-16 18:51:20 浏览次数:325次
|Xu, XY (Xu, Xiao-Yu); Meng, JM (Meng, Jin-Ming); Mao, QQ (Mao, Qian-Qian); Shang, A (Shang, Ao); Li, BY (Li, Bang-Yan); Zhao, CN (Zhao, Cai-Ning); Tang, GY (Tang, Guo-Yi); Cao, SY (Cao, Shi-Yu); Wei, XL (Wei, Xin-Lin); Gan, RY (Gan, Ren-You); Corke, H (Corke, Harold); Li, HB (Li, Hua-Bin)|
|The present study investigated the effects of tannase and ultrasound treatment on the bioactive compounds and antioxidant activity of green tea extract. The single-factor experiments and the response surface methodology were conducted to study the effects of parameters on antioxidant activity of green tea extract. The highest antioxidant activity was found under the optimal condition with the buffer solution pH value of 4.62, ultrasonic temperature of 44.12 degrees C, ultrasonic time of 12.17 min, tannase concentration of 1 mg/mL, and ultrasonic power of 360 W. Furthermore, phenolic profiles of the extracts were identified and quantified by high-performance liquid chromatography. Overall, it was found that tannase led to an increase in gallic acid and a decrease in epigallocatechin gallate, and ultrasounds could also enhance the efficiency of enzymatic reaction.|
|green tea; tannase; ultrasound; antioxidant activity; response surface methodology|
|CORONARY-HEART-DISEASE; NATURAL ANTIOXIDANTS; ASSISTED EXTRACTION; LIPID-PEROXIDATION; OXIDATIVE STRESS; PHENOLIC CONTENT; OPTIMIZATION; POLYPHENOLS; CONSUMPTION; ASPERGILLUS|
|[Xu, Xiao-Yu; Meng, Jin-Ming; Mao, Qian-Qian; Shang, Ao; Li, Bang-Yan; Zhao, Cai-Ning; Tang, Guo-Yi; Cao, Shi-Yu; Li, Hua-Bin] Sun Yat Sen Univ, Sch Publ Hlth, Dept Nutr, Guangdong Prov Key Lab Food Nutr & Hlth, Guangzhou 510080, Guangdong, Peoples R China.|
[Wei, Xin-Lin; Gan, Ren-You; Corke, Harold] Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, Shanghai 200240, Peoples R China.
[Gan, Ren-You] Chinese Acad Agr Sci, Inst Urban Agr, Chengdu 610213, Sichuan, Peoples R China.
|Li, HB (通讯作者)，Sun Yat Sen Univ, Sch Publ Hlth, Dept Nutr, Guangdong Prov Key Lab Food Nutr & Hlth, Guangzhou 510080, Guangdong, Peoples R China.|
Gan, RY (通讯作者)，Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, Shanghai 200240, Peoples R China.
Gan, RY (通讯作者)，Chinese Acad Agr Sci, Inst Urban Agr, Chengdu 610213, Sichuan, Peoples R China.
|作者Web of Science ResearcherIDORCID 号Gan, Ren-You 0000-0002-4162-1511|
|Biochemistry & Molecular Biology; Chemistry, Medicinal; Food Science & Technology|
|Biochemistry & Molecular Biology; Pharmacology & Pharmacy; Food Science & Technology|
|基金资助机构授权号National Key R&D Programof China 2018YFC1604405 Innovation Development Program for Excellent Graduate of Sun Yat-Sen University in 2019 year Shanghai Basic and Key Program 18JC1410800 Agri-X Interdisciplinary Fund of Shanghai Jiao Tong University Agri-X2017004 Key Project of Guangdong Provincial Science and Technology Program 2014B020205002|