食品科学 ›› 2020, Vol. 41 ›› Issue (18): 226-232.doi: 10.7506/spkx1002-6630-20190717-228

• 成分分析 • 上一篇    下一篇

发酵陈皮黑茶的化学成分差异及体外活性

侯粲,杜昱光,王曦,肖杰,范怡航,董志忠,常国生,王伟,李颂,应剑   

  1. (1.中粮营养健康研究院,北京 102209;2.中国科学院过程工程所生化工程重点实验室,北京 100190;3.营养健康与食品安全北京市重点实验室,北京 102209;4.广州市艺洋实业有限公司,广东?广州 510360;5.中茶湖南安化第一茶厂有限公司,湖南?益阳 413513;6.中茶科技(北京)有限公司,北京 102209)
  • 出版日期:2020-09-25 发布日期:2020-09-18
  • 基金资助:
    北京市科技重大专项(D171100008017002);中粮集团重大项目(中茶“超级单品”关键技术研究)

Fermented Dark Tea with Pericarpium Citri Reticulatae: Comparison of Chemical Composition with Raw Dark Tea and Bioactivities in Vitro

HOU Can, DU Yuguang, WANG Xi,XIAO Jie, FAN Yihang, DONG Zhizhong, CHANG Guosheng, WANG Wei, LI Song, YING Jian   

  1. (1. Nutrition and Health Research Institute, COFCO Ltd., Beijing 102209, China; 2. State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, China; 3. Beijing Key Laboratory of Nutrition & Health and Food Safety, Beijing 102209, China; 4. Guangzhou Yiyang Industrial Co. Ltd., Guangzhou 510360, China; 5. China Tea Anhua First Tea Factory Co. Ltd., Yiyang 413513, China; 6. China Tea Technology (Beijing) Co. Ltd., Beijing 102209, China)
  • Online:2020-09-25 Published:2020-09-18

摘要: 为阐明陈皮黑茶的物质基础及发酵前后的变化规律,考察其可能的功效,本实验分析了陈皮黑茶原料及不同厂家成品中总多糖、总黄酮及总多酚等主要成分的含量差异;并基于超高效液相色谱-四极杆静电场轨道阱质谱系统结合主成分分析方法,分析发酵工艺对陈皮黑茶成分的影响。在此基础上,对样品的α-葡萄糖苷酶抑制能力、α-淀粉酶抑制能力及脂肪酶抑制能力进行测定。结果表明,总多糖含量在发酵后呈现上升趋势。发酵前后陈皮黑茶中黄酮的含量变化差异不显著(P>0.05),总黄酮质量分数在2.69%~3.29%之间。原料中多酚质量分数为14.96%,发酵后,成品中的多酚质量分数下降至8.99%~12.44%。主成分分析结果表明,发酵前后的陈皮黑茶样品能够被很好的区分,其化学成分随发酵产生显著变化。通过数据库比对,从渥堆发酵及窖藏后差异较大的化合物中共鉴定出31?种化合物,包括酚酸类、黄烷醇类、黄酮及黄酮苷类物质。匹配出的化合物为所有成品茶样共有且变化趋势一致。自渥堆发酵至窖藏环节,相对含量在发酵后上升的化合物13?种、下降的17?种、基本持平的1?种。不同原料来源的陈皮黑茶成品对于α-淀粉酶的抑制及激活作用存在差异。样品1-1在3?个浓度下均对于α-淀粉酶有较好的抑制作用,而且随着浓度的升高,抑制作用增强;样品1-2仅在低浓度条件下对于α-淀粉酶有较好的抑制作用。发酵之后的陈皮黑茶成品均对α-葡萄糖苷酶有抑制作用,除样品2-1抑制效果较弱,其他成品对于α-葡萄糖苷酶均有很好的抑制作用。陈皮黑茶整体对于脂肪酶抑制作用的IC50值均较高,即陈皮黑茶对于脂肪酶的抑制作用处在较低的水平。

关键词: 发酵陈皮黑茶;高分辨质谱;化学计量学;物质基础;α-淀粉酶;α-葡萄糖苷酶;脂肪酶

Abstract: This study was conducted to investigate the chemical composition and potential bioactivity of fermented dark tea with Pericarpium Citri Reticulatae in comparison with those of raw dark tea. The differences in the contents of the main chemical components between raw dark tea from two manufacturers and fermented dark tea with Pericarpium Citri Reticulatae made with each of them. The influence of fermentation on the chemical composition of fermented dark tea with Pericarpium Citri Reticulatae was observed using ultra-high performance liquid chromatography coupled with Q-exactive quadrupole/electrostatic field orbitrap mass spectrometry (UPLC-Q-Exactive-MS) combined with principal component analysis (PCA). Furthermore, the inhibitory effect of the boiling water extract from fermented dark tea with Pericarpium Citri Reticulatae on α-amylase and α-glucosidase was tested. The results showed that the content of tea polysaccharides decreased after fermentation. The content of flavonoids did not change significantly remaining in the range between 2.69% and 3.29%. After fermentation, the content of tea polyphenols decreased from 14.96% to 8.99%–12.44%. The score plot of PCA indicated that fermented dark tea with Pericarpium Citri Reticulatae could be separated from raw dark tea because of the significant variation in the main components between them. A total of 31 compounds that greatly differed between the fresh and aged samples of fermented dark tea with Pericarpium Citri Reticulatae including phenolic acids, flavanols and flavonoids were identified by comparison with the database library. These compounds were detected in all samples of fermented dark tea with Pericarpium Citri Reticulatae and they showed the same trend with aging time, among which, the relative contents of 13 compounds increased, while those of 17 compounds decreased and the remaining one remained basically unchanged. The inhibiting or activating effect of fermented dark tea Pericarpium Citri Reticulatae on α-amylase differed between the two kinds of raw dark tea. Sample 1-1 showed high inhibitory effect on α-amylase at three concentrations tested and its effect increased with increasing concentration. Sample 1-2 had a strong inhibition effect on α-amylase only at low concentration. All samples had inhibitory effect on α-glucosidase; the inhibitory effect of sample 2-1 was weak, while that of the other samples was strong. The half-maximum inhibitory concentration (IC50) of fermented dark tea with Pericarpium Citri Reticulatae for lipase was high, indicating its weak anti-lipase effect.

Key words: fermented dark tea with Pericarpium Citri Reticulatae; high-resolution mass spectrometry; chemometrics; material basis; α-amylase; α-glucosidase; lipase

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