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目的和方法：采用分光光度法及电泳法，以离体ＲＢＣ膜，肝匀浆还原型谷胱甘肽（ＧＳＨ）水平，质粒ＤＮＡ损伤程度为检测指标测定茶多酚对离体生物组织的抗氧化作用。结果：茶多酚能显著抑制紫外线致人ＲＢＣ溶血作用（Ｐ＜０．０１）；能显著抑制６０Ｃｏγ射线致质粒ＰＵＣ１９ＤＮＡ单链断裂作用（Ｐ＜０．０５或Ｐ＜０．０１）；对ＶｉｔＣ／Ｆｅ２＋激发的肝匀浆ＧＳＨ耗竭，茶多酚也具有显著的抑制作用（Ｐ＜０．０５或Ｐ＜０．０１）。结论：茶多酚具有良好的抗氧化作用，能保护离体ＲＢＣ，组织ＧＳＨ，ＤＮＡ免受氧自由基损伤。
PURPOSE AND METHODS: The effects of tea polyphenols on in vitro biological tissues were determined by spectrophotometry and electrophoresis with detection of in vitro RBC membrane, reduced glutathione (GSH) in liver homogenate and the degree of DNA damage oxidation. Results: Tea polyphenols could significantly inhibit the hemolysis caused by UV-RBC (P <0.01), inhibit the single-strand breaks of plasmid PUC19 by 60Coγ ray (P <0.05 or P <0.01) / Fe2 + stimulated liver homogenate GSH depletion, tea polyphenols also had a significant inhibitory effect (P <0.05 or P <0.01). CONCLUSION: Tea polyphenols have good antioxidation effect, which can protect RBC in vitro and tissue GSH and DNA from oxygen free radical damage.