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首先通过对茶叶中可能影响N-亚硝化反应的物质(抗坏血酸、茶多酚、茶儿茶素,黄酮)进行测定,并与阻断能力进行简单相关和多元(相关、回归、主成分)分析,结果提示茶叶中以茶多酚作用为最大。而后,进行证实试验。结果:黄山毛峰(绿茶)水提取液2ml的阻断率为88％,2ml水提取液所含抗坏血酸的阻断率为28％,而水提取液中茶多酚阻断率为74％;相应量的茶儿茶素阻断率为75％,茶多酚及茶儿茶素对N-亚硝化反应的作用与茶叶水提取液相似,即高水平抑制,低水平促进。由此可以认为,茶叶中影响N-亚硝化反应的主要成分为茶多酚,尤为茶儿茶素。
Firstly, the content of ascorbic acid, tea polyphenols, tea catechins and flavonoids in tea which may affect the N-nitrosation reaction were determined and analyzed with simple correlation and multivariate (correlation, regression and principal component analysis) The results suggest that tea polyphenols in the role of the largest. Then, confirm the test. Results: The blocking rate of 2ml in Huangshan Maofeng (green tea) water extract was 88%, the blocking rate of ascorbic acid in 2ml water extract was 28%, while the blocking rate of tea polyphenols in water extract was 74%. The corresponding amount of tea catechin blocking rate of 75%, tea polyphenols and tea catechins on the N-nitrosation effect and tea water extract similar, that is, high-level inhibition, low-level promotion. It can be considered that the main component affecting tea N-nitrosation reaction is polyphenols, especially tea catechins.