Comparison Of Catechins And Antioxidant Activity In Four Kinds Of Sichuan Tea

Catechins of the nine representative teas produced in Sichuan, which belonged to green tea, yellow tea, dark tea and black tea, were determined by UHPLC. Their antioxidant activity was determined by the hydroxyl radical scavenging. The results showed that: the total amount of their catechins was between 0.45(Qingzhuan) similar to 121.21 mg/g (Mengding ganlu), and the order for theirs was green tea > yellow tea > dark tea (black tea); except Qingzhuan, their EGCG contents were between 1.07 +/- 0.01 (Chuanhong gongfu) similar to 76.16 +/- 0.43 mg/g (Mengding ganlu), and the order for theirs was green tea > yellow tea> dark tea (black tea); EGCG3 '' Me, which only remained in green and yellow tea, their contents were between 0.05 +/- 0.02 (Mengding Huangya) similar to 0.39 +/- 0.04 mg/g (Mengding ganlu); their hydroxyl radical scavenging was between 48.37 +/- 0.20 (Fuzhuan) similar to 75.51 +/- 0.63% (Mengding Huangya) and their IC50 was between 3.31 +/- 0.028 similar to 5.18 +/- 0.012 mg/mL, the order for their clear rates was yellow tea> green tea> dark tea (black tea). Mengding Huangya showed the highest antioxidant activity in sichuan tea.