摘要
为研究贮藏过程中雅安藏茶中茶色素、多酚及其抗氧化活性的变化情况,对不同贮藏时间藏茶中茶色素、总多酚、总黄酮及其抗氧化活性进行比较。结果表明,随着贮藏时间从4年递增到10年的过程中,藏茶中茶褐素含量从5.95 g/100 g显著提升到8.54 g/100 g(P<0.05),而茶黄素、茶红素、总多酚、总黄酮、咖啡碱、儿茶素以及儿茶素单体(EGC、CG、ECG、EGCG、EC)含量显著降低(P<0.05)。此外,藏茶ABTS自由基清除能力从6759.54μg/g显著减弱到4086.43μg/g(P<0.05),而DPPH自由基清除能力同样从43.50μg/g显著减弱到21.02μg/g(P<0.05),且与总多酚、总黄酮、儿茶素、咖啡碱、EGC、EC、EGCG、ECG、茶红素、茶黄素呈显著正相关(P<0.05)。而茶褐素与总多酚、总黄酮、儿茶素、咖啡碱、CG、EGC、EC、EGCG、ECG、茶黄素以及茶红素呈现显著负相关(P<0.05)。贮藏时间越长,藏茶中多酚类物质降低而茶褐素含量越高,使得陈化藏茶具有降脂减肥等保健功效。
In order to explore the effect of storage time on the tea pigment,polyphenols and antioxidant activity in Ya’an Tibetan tea,the tea pigment,total phenolic content,total flavonoids content and antioxidant activities(ABTS free radical scavenging capacity and DPPH free radical scavenging capacity)in Ya’an Tibetan tea at different storage time were compared.The results showed that the content of theabrownin(TBs)in Tibetan tea was significantly improved from 5.95 g/100 g to 8.54 g/100 g(P<0.05)with the increasing of storage time from four years to ten years,while the content of theaflavin(TFs),thearubigin(TRs),total phenolic content,total flavonoids content,caffeine,catechin and catechin monomeric((-)-epigallocatechin(EGC),catechin gallate(CG),(-)-Epicatechin gallate(ECG),Epigallocatechin gallate(EGCG),L-Epicatechin(EC))decreased significantly(P<0.05).Apart from this,ABTS free radical scavenging capacity significantly reduced from 6759.54μg/g to 4086.43μg/g(P<0.05),and DPPH free radical scavenging capacity also significantly reduced from 43.50μg/g to 21.02μg/g(P<0.05)in Ya’an Tibetan tea,and they were significantly(P<0.05)positively correlated with total phenolic content,total flavonoids content,catechin,caffeine,EGC,EC,EGCG,ECG,TBs,TFs and TRs.However,TBs was negatively correlated with total phenolic content,total flavonoids content,catechin,caffeine,CG,EGC,EC,EGCG,ECG,TFs and TRs(P<0.05).Considering comprehensively,when the storage time is longer,the content of TBs is higher while the content of polyphenols is lower,which makes the aging Tibetan tea also have good health care effect.
作者
向卓亚
夏陈
朱永清
罗棵濒
邓俊琳
陈建
施刘刚
XIANG Zhuoya;XIA Chen;ZHU Yongqing;LUO Kebin;DENG Junlin;CHEN Jian;SHI Liugang(Institute of Agro-Products Processing Science and Technology,Sichuan Academy of Agricultural Sciences,Chengdu 610066,China;Yazhou Hengtai Tea Industry Co.Ltd,Yaan 625100,China)
出处
《食品工业科技》
CAS
北大核心
2021年第11期67-72,共6页
Science and Technology of Food Industry
基金
茶叶精深加工及多元化产品开发技术(2019YFN0178)。
