| Culture of Chinese tea can be described as a long history, which mixed withTaoism, Confucianism, Buddhism, and it was a wonderfully aromatic and glycolflower in the garden of Chinses culture. Tea, the drink of whole country, occured inthe ShenNong period, be known in Luzhou period, and its silver age was in TangDynasty and Song Dynasty. Today, because of our richer material life, people tooktheir emphasis on health and pursuited healthy life. Tea was a healthy drink, and therewere a variety of tea drinks in market, honeytea was one of them. Honey, as a kind ofdaily drinking, has sweet taste, which can also be used as detoxifying andheat-clearing medicine. Many people like to take honey into tea for daily consumption.It is believed that it is good for health, so take honey and tea together in all aspectsbetter for health. Both oxidation resistance and anti-oxidation synergies werediscussed in this paper.The classical and simple method2,2-diphenyl-1-picrylhydrazyl (DPPH) methodwas employed which was often used to determine the total antioxidant activity ofnatural-occurring substances. First, designed orthogonal array to optimize themeasurement conditions of tea and honey: the optimal conditions of the four kinds ofhoney were similar, when detection wavelength was515nm, water temperature was40℃, reaction temperature was25℃and reaction time was40min, the antioxidantactivity of the four kinds of honey as the following: milkvetch honey> medlarhoney> acacia honey> loquat honey; Five kinds of tea had different extractionconditions, but the same of reaction conditions and determination conditions. Theorthogonal experimental conditions had affected the antioxidant activity of green tealess, and the antioxidant activity of tea had the following order: green tea> oolong tea> black tea> pu’er tea> buckwheat tea. The concentration combinationexperiments was used to study whether there was a synergistic antioxidant effectbetween honey and tea, and the results revealed that: the sum clearance rate ofsingle-component increased and the clearance rate also increased in the mixture, whensum clearance rate exceeded80%, the mixture did not show synergy; mixture of greentea, honey and their single-component had2.12%difference in clearance rate, theyshowed the weakest collaborative antioxidant capacity, and there was4.61%difference in clearance rate between buckwheat tea, honey and their mixture, theyshowed the greatest collaborative antioxidant capacity.Compared with the DPPH method, the similar results were obtained by thephen-ferroin method. The antioxidant activity of honey as the following turn:milkvetch honey> acacia honey> medlar honey> loquat honey; and tea’s antioxidantactivity order as this: green tea> oolong tea> pu’er tea> black tea> buckwheat tea.Experimental results of concentration combination showed that: if the sum ofhydroxyl radical scavenging rate of honey and tea was more than30%, there was nosynergistic antioxidant effect; adding honey which at the concentration of2.50g/L,7.50g/L,12.50g/L into tea which concentration was1.00g/L, the two showedsynergistic antioxidant effect, but this synergistic effect was not obvious, themaximum difference of hydroxyl radical scavenging rate between the sum of honey,tea and their mixture was4%; and the average of the difference were different: honeyand green tea was1.18%, honey and oolong tea was1.21%, honey and pu’er tea was1.40%, honey and black tea was1.41%, honey and buckwheat tea was1.88%.Synergy of milkvetch honey and green tea was the minimum, but loquat honey andbuckwheat tea has the best synergistic scavengingaction, and the average increasedclearance rate of the mixture were0.54%and2.89%respectively. |
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