Comparative Analysis of Substance Content, Antioxidant and α-Glucosidase Inhibitory Activity of Each Component of Yaan Tibetan Tea after Water Extraction and Alcohol Precipitation

Comparative Analysis of Substance Content, Antioxidant and α-Glucosidase Inhibitory Activity of Each Component of Yaan Tibetan Tea after Water Extraction and Alcohol Precipitation

In order to study the distribution of components (aqueous extract, alcohol precipitation and supernate) in the water extract of Tibetan tea after alcohol precipitation, the basic components, total polyphenols, total flavonoids, and tea pigments were comprehensively analyzed and compared. The content...

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Bibliographic Details
Main Authors:	Chen XIA, Kebin LUO, Zhuoya XIANG, Junlin DENG, Jian CHEN, Yongqing ZHU, Liugang SHI
Format:	Article
Language:	zho
Published:	The editorial department of Science and Technology of Food Industry 2022-11-01
Series:	Shipin gongye ke-ji
Subjects:	yaan tibetan tea extract alcohol precipitation polyphenol antioxidant activity enzymes inhibition activity
Online Access:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022010011

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