研究课题：每杯常见的多酚类饮料（咖啡、可可和茶）中制备的抗氧化活性物质比较
供稿：雀巢研究中心，洛桑，瑞士

    主要内容：本研究采用体外低密度脂蛋白氧化模型，以杯为单位比较了常见的多酚类饮料（咖啡、可可和茶叶）的抗氧化活性。咖啡制成0.7-2.5%水溶液，可可制成1.5-3.5%水溶液；每包茶叶（绿茶，红茶和清凉茶）在220ml热水中泡5分钟以上。按照上述炮制程序，用迟滞时间表示抗氧化活性，咖啡为292-948分，可可为217-444分，绿茶186-338分，红茶67-277分，清凉茶6-78分。加入牛奶对抗氧化活性没有影响。进一步比较了咖啡豆来源和烘烤程度的影响，发现新鲜绿色活力豆比阿拉伯都高出2倍以上；但是烘烤以后差别不显著。

    结论：这些常见的饮品都具有抗氧化活性，以杯为单位咖啡溶液的活性最强。

Comparison of the antioxidant activity of commonly consumed polyphenolic beverages (coffee, cocoa, and tea) prepared per cup serving.
Richelle M, Tavazzi I, Offord E. J Agric Food Chem. 2001 Jul;49(7):3438-42.Nestle Research Center, Lausanne, Switzerland.

    In this study, the in vitro low-density lipoprotein oxidation model was used to assess the relative antioxidant activity of the polyphenolic beverages tea, coffee, and cocoa on a cup-serving basis. The beverages were prepared as 0.7-2.5% soluble coffee and 1.5-3.5% cocoa; teas (green, black, or herbal) were prepared as one tea bag infused over 5 min in 220 mL of hot water. Under these standard cup serving conditions, the antioxidant activity as determined by the lag time was in the range of 292-948 min for coffee, 217-444 min for cocoa, 186-338 min for green tea, 67-277 min for black tea, and 6-78 min for herbal tea. Addition of milk did not alter the antioxidant activity. The influence of coffee bean source and degree of roasting was further investigated. Green coffee beans of Robusta coffee exhibited a 2-fold higher antioxidant activity than Arabica coffee, but after roasting this difference was no longer significant. In conclusion, these commonly consumed beverages have a significant antioxidant activity, the highest being soluble coffee on a cup-serving basis.

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