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渥堆过程六堡茶品质成分分析及茶褐素抗氧化功能研究 被引量:15

Quality Component Analysis and Antioxidant Function of Theabrownins from Liupao Tea during Fermentation Process
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摘要 试验以广西梧州市苍梧县群体种毛茶为原料,利用现代化冷水渥堆工艺制作的、不同发酵阶段的茶样为研究对象,对其外形、汤色、香气、滋味、叶底等感官品质与茶多酚、茶色素、游离氨基酸、可溶性糖、咖啡碱、黄酮类物质等化学成分变化规律及茶褐素理化成分和抗氧化活性进行比较研究。结果表明:渥堆过程中,水浸出物的百分比、茶多酚、茶红素、游离氨基酸、总黄酮等含量,均显著下降(P<0.05),茶褐素含量显著增加(P<0.05)。茶汤滋味由浓强、刺激逐渐转变为醇和、顺滑。随着渥堆时间增加,茶褐素提取物中的总糖、总蛋白、总酚含量均呈现增加的趋势。抗氧化试验中:V_(C)组、20、40、60 d组的自由基半数抑制浓度(IC_(50))值分别为:10.09、69.33、49.95、51.85μg/mL。在各茶褐素提取物浓度为IC_(50)时,其清除DPPH自由基的能力为:V_(C)组>40 d>60 d>20 d,研究结果可为六堡茶生产加工提供一定的理论依据。 This study investigated the changes of the sensory qualities of appearance,color,aroma,taste,leaf bottom and the chemical components of tea polyphenols,free amino acids,soluble sugar,caffeine,flavonoids,theabrownin(TB),theaflavin(TF)and thearubigin(TR)using the Liupao tea during processing and was produced by group species Zhongcha Tea Factory in Cangwu County,Wuzhou City,Guangxi,China.In addition,the chemical composition,and the antioxidant of the theabrownin(TB)that extracted from the Liupao tea were investigated.The results showed that the contents of water extract,tea polyphenols,thearubigin(TR),free amino acids and flavonoids were significantly decreased during the fermentation process(P<0.05),while the content of TB was significantly increased(P<0.05).The taste of tea had changed from strong and irritant to mellow and smooth.With the increasing of fermentation days,the contents of total sugar,total protein and total phenol in theabrownins all showed an increasing trend.In vitro antioxidant assays showed that the half maximal inhibitory concentration(IC_(50))of each group were 10.09μg/mL(V_(C)),69.33μg/mL(20 d),49.95μg/mL(40 d)and 51.85μg/mL(60 d).The scavenging activity of DPPH free radical was as follows:V_(C)>40 d>60 d>20 d.The results of this study would provide a theoretical basis for the production and processing of Liupao tea.
作者 杜金杰 吴新惠 代雨晴 刘晓纯 廖楷滨 覃玉娜 钟丽华 张灵枝 DU Jinjie;WU Xinhui;DAI Yuqing;LIU Xiaochun;LIAO Kaibing;QIN Yuna;ZHONG Lihua;ZHANG Lingzhi(College of Horticulture,South China Agricultural University,Guangzhou 510642,China)
出处 《食品工业科技》 CAS 北大核心 2022年第6期50-55,共6页 Science and Technology of Food Industry
基金 梧州市农业科学研究所(h2020476)。
关键词 六堡茶 感官品质 化学成分 茶褐素 抗氧化活性 Liupao tea sensory quality chemical component theabrownins antioxidant activity
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