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Xu Xiao-Yu, Meng Jin-Ming, Mao Qian-Qian, Shang Ao, Li Bang-Yan, Zhao Cai-Ning, Tang Guo-Yi, Cao Shi-Yu, Wei Xin-Lin, Gan Ren-You, Corke Harold, Li Hua-Bin. Effects of Tannase and Ultrasound Treatment on the Bioactive Compounds and Antioxidant Activity of Green Tea Extract.
来源：ANTIOXIDANTS
发布时间：2019-10-16
作者：甘人友(通讯作者)
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| 作者: 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) | ||||||||||||
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| 影响因子 (2018 年): 4.520 | ||||||||||||
| 摘要: 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. | ||||||||||||
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| 语言: English | ||||||||||||
| 文献类型: Article | ||||||||||||
| 作者关键词: green tea; tannase; ultrasound; antioxidant activity; response surface methodology | ||||||||||||
| KeyWords Plus: CORONARY-HEART-DISEASE; NATURAL ANTIOXIDANTS; ASSISTED EXTRACTION; LIPID-PEROXIDATION; OXIDATIVE STRESS; PHENOLIC CONTENT; OPTIMIZATION; POLYPHENOLS; CONSUMPTION; ASPERGILLUS | ||||||||||||
| 地址: [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. |
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| 通讯作者地址: 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. |
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| 电子邮件地址: ganrenyou@caas.cn; lihuabin@mail.sysu.edu.cn | ||||||||||||
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| Web of Science 类别: Biochemistry & Molecular Biology; Chemistry, Medicinal; Food Science & Technology | ||||||||||||
| 研究方向: Biochemistry & Molecular Biology; Pharmacology & Pharmacy; Food Science & Technology | ||||||||||||
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This study was supported by the National Key R&D Programof China (No. 2018YFC1604405), Innovation Development Program for Excellent Graduate of Sun Yat-Sen University in 2019 year, Shanghai Basic and Key Program(No. 18JC1410800), the Agri-X Interdisciplinary Fund of Shanghai Jiao Tong University (No. Agri-X2017004), and the Key Project of Guangdong Provincial Science and Technology Program (No. 2014B020205002). |
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