摘要
柳叶蜡梅叶是浙江民间药食两用植物资源,也是畲族习用药材。以柳叶蜡梅鲜叶为原料,按不同工艺制成绿茶和红茶,并采用液相指纹图谱结合多指标含量测定对柳叶蜡梅茶制品进行质量评价。柳叶蜡梅红茶指纹图谱共标定18个共有峰,其中6个色谱峰分别被指认为芦丁、异槲皮苷、山柰酚-3-O-芸香糖苷、槲皮苷、槲皮素和山柰酚。柳叶蜡梅绿茶共标定16个共有峰,除槲皮素和山柰酚未检出外,其他共有峰与红茶一致。柳叶蜡梅绿茶和红茶间的指纹图谱相似度低于0.507,两种茶制品的化学成分种类和含量存在差异。含量测定结果表明:柳叶蜡梅绿茶中4种指标成分均为黄酮醇苷类化合物,且随保存时间的增加,含量下降趋势明显。柳叶蜡梅红茶中指标成分总量远低于绿茶,以山柰酚-3-O-芸香糖苷为代表的黄酮醇苷在红茶制作过程中大量水解成山柰酚等黄酮醇类成分。综上,本研究建立的液相指纹图谱结合多指标含量测定方法可以更全面地评价柳叶蜡梅茶制品质量,并为其深入研究和开发提供依据。
The leaves of Chimonanthus salicifolius S. Y. Hu are the folk medicinal and edible plant resource in Zhejiang province and also a traditional SHE medicine. The green tea and black tea were made from the fresh leaves of Chimonanthus salicifolius S. Y. Hu, using different processing technologies. Based on the methods of HPLC fingerprint and multi-component determination, the quality of different tea products from leaves of Chimonanthus salicifolius S. Y. Hu was evaluated. In fingerprints of black tea of Chimonanthus salicifolius S. Y. Hu,18 chromatographic peaks were selected as the common peaks, six of which were identified as rutin, isoquercitrin,kaempferol-3-O-rutinoside, quercitrin, quercetin and kaempferol. In fingerprints of green tea of Chimonanthus salicifolius S. Y. Hu, 16 chromatographic peaks were selected as the common peaks;except quercetin and kaempferol, the other common peaks were consistent with the black tea. The fingerprint similarity between the green tea and black tea was lower than 0.507, indicating that there were differences in the types and contents of chemical components between these two tea products. The multi-component determination results showed that the index components in the green tea of Chimonanthus salicifolius S. Y. Hu were flavonol glycosides, which decreased significantly with the increase of storage time. The total content of index components of the black tea of Chimonanthus salicifolius S. Y. Hu was much lower than that of the green tea;the flavonol glycosides, typified by kaempferol-3-O-rutinoside, were hydrolyzed into kaempferol and other flavonols during the production of black tea. In conclusion, fingerprint combined with multi-component determination can more comprehensively evaluate the quality of tea products of Chimonanthus salicifolius S. Y. Hu, and provide a basis for further research and development.
作者
汪雯欣
程科军
金叶
WANG Wenxin;CHENG Kejun;JIN Ye(Faculty of Ecology,Lishui University,Lishui 323000,Zhejiang;Lishui Institute of Agriculture and Forestry Science,Lishui 323000,Zhejiang)
出处
《丽水学院学报》
2022年第5期47-54,共8页
Journal of Lishui University
基金
浙江省大学生科技创新活动计划暨新苗人才计划项目“畲药食凉茶物质基础和药动学研究”(2020R473011)。
关键词
药食两用资源
柳叶蜡梅
红茶
绿茶
指纹图谱
medicinal and edible plant resource
Chimonanthus salicifolius S.Y.Hu
black tea
green tea
fingerprint
