食品科学 ›› 2022, Vol. 43 ›› Issue (8): 262-270.doi: 10.7506/spkx1002-6630-20210106-062

• 成分分析 • 上一篇    

远安黄茶啤酒抗氧化物质的分离与鉴定

杨丽霞,吴殿辉,鲁振东,陆健   

  1. (工业生物技术教育部重点实验室,粮食发酵工艺与技术国家工程实验室,江南大学生物工程学院,江苏 无锡 214122)
  • 发布日期:2022-04-26
  • 基金资助:
    江苏高校优势学科建设工程项目;高等学校学科创新引智计划(111计划)项目(111-2-06); 江苏省现代工业发酵协同创新中心项目

Isolation and Identification of Antioxidant Compounds in Beer with Yuan’an Yellow Tea

YANG Lixia, WU Dianhui, LU Zhendong, LU Jian   

  1. (Key Laboratory of Industrial Biotechnology, Ministry of Education, National Engineering Laboratory for Cereal Fermentation Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China)
  • Published:2022-04-26

摘要: 以抗氧化活性为筛选导向,采用醇沉、溶剂萃取、大孔树脂分离和半制备型液相色谱联用技术从远安黄茶啤酒中分离出8 个具有抗氧化作用的关键组分。进一步结合超高效液相色谱-四极杆飞行时间质谱联用技术对抗氧化组分进行分析,共鉴定出8 种化合物,分别为表没食子儿茶素((-)-epigallocatechin,EGC)、咖啡因、表没食子儿茶素没食子酸酯((-)-epigallocatechin gallate,EGCG)、表儿茶素(epicatechin,EC)、1,2,6-三没食子酰-β-D-葡萄糖、表儿茶素没食子酸酯((-)-epicatechin gallate,ECG)、柯里拉京(corilagin,Cor)和色氨酸(Trp)。抗氧化活性和定量研究发现,EGC、EGCG、EC、ECG和Cor是远安黄茶啤酒中的主要抗氧化物质,对酒体的抗氧化活性贡献可达54.61%。其中,EGCG的贡献值最大,其次为EGC、ECG、EC和Cor。本研究为鉴定茶啤酒中的关键抗氧化成分,实现高抗氧化啤酒产品的选择性研发提供了技术支撑。

关键词: 茶啤酒;远安黄茶;抗氧化活性;分离;鉴定;超高效液相色谱-四极杆飞行时间质谱联用技术

Abstract: In the current study, bioactivity-guided separation of the eight key antioxidant components of beer with Yuan’an yellow tea was accomplished by sequential alcohol precipitation, solvent extraction, macroporous resin absorption, and semi-preparative liquid chromatography. These antioxidant compounds were identified as (?)-epigallocatechin (EGC), caffeine, (?)-epigallocatechin gallate (EGCG), epicatechin (EC), 1,2,6-tri-O-galloyl-β-D-glucopyranose, (?)-epicatechin gallate (ECG), corilagin (Cor), and tryptophan (Trp) by ultra-high performance liquid chromatography-quadrupole-time-of-flight-mass spectrometry (UPLC-Q-TOF-MS). Furthermore, EGC, EGCG, EC, ECG and Cor were the main antioxidant substances in beer with Yuan’an yellow tea, which collectively contributed up to 54.61% of its antioxidant activity. The contribution of EGCG was the highest, followed by EGC, ECG, EC and Cor. This study provides technical support for identifying the key antioxidant components in beer with tea and developing novel beer products with high antioxidant activity.

Key words: beer with tea; Yuan’an yellow tea; antioxidant activity; isolation; identification; ultra-high performance liquid chromatography-quadrupole-time-of-flight-mass spectrometry

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