不同采收期香椿茶发酵前后活性成分、降糖活性及其挥发性成分比较分析

doi:10.7506/spkx1002-6630-20200116-194

食品科学 ›› 2021, Vol. 42 ›› Issue (2): 262-270.doi: 10.7506/spkx1002-6630-20200116-194

不同采收期香椿茶发酵前后活性成分、降糖活性及其挥发性成分比较分析

蒋鹏飞，高海东，赵丽丽，王赵改，史冠莹，张乐，王晓敏，王旭增

（1.河南省农业科学院农副产品加工研究中心，河南郑州 450000；2.河南省商业科学研究所有限责任公司，河南郑州 450002）

出版日期:2021-01-18 发布日期:2021-01-27
基金资助:
河南省科技攻关项目（182102110275）；河南省科技创新杰出青年计划项目（184100510010）；河南省农业科学院优秀青年科技基金项目（2018YQ24 ；2020YQ37）；河南省农业科学院杰出青年科技基金项目（2019JQ06）

Comparative Analysis of Bioactive Ingredients, Hypoglycemic Activity and Volatile Components of Unfermented and Fermented Tea Made from Toona sinensis Buds at Different Harvest Periods

JIANG Pengfei, GAO Haidong, ZHAO Lili, WANG Zhaogai, SHI Guanying, ZHANG Le, WANG Xiaomin, WANG Xuzeng

(1. Agricultural Products Processing Center, Henan Academy of Agricultural Sciences, Zhengzhou 450000, China; 2. Henan Commerce Science Institute Co. Ltd., Zhengzhou 450002, China)

Online:2021-01-18 Published:2021-01-27

摘要/Abstract

摘要： 以4～6月香椿嫩芽制备的香椿发酵茶为研究材料，探讨不同采收期香椿茶发酵前后6 个样品中主要活性成分、抗氧化活性、降糖活性及挥发性成分的差异，揭示香椿发酵茶品质随采收期的变化规律，确定香椿发酵茶最适的采收期。结果表明：6 个样品的主要活性成分、抗氧化和降糖活性具有显著性差异，挥发性成分各有特色。随着采收期的延长，香椿茶发酵前后样品中总黄酮、多糖、茶多酚和茶色素的含量逐渐增加，皂苷、游离氨基酸和咖啡碱含量呈波动变化趋势，1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl，DPPH）自由基清除作用和α-葡萄糖苷酶活性抑制能力逐渐降低。不同采收期香椿嫩芽经发酵处理后，总黄酮、多糖、皂苷、茶多酚和游离氨基酸含量比发酵前逐渐减少，咖啡碱和茶色素含量逐渐增加，DPPH自由基清除作用均逐渐降低，α-葡萄糖苷酶活性抑制能力均逐渐增强。相关性分析显示，总黄酮为6 个样品中主要的DPPH自由基清除剂和α-葡萄糖苷酶抑制剂。6 个样品中共检出7 类90 种挥发性物质，相对含量和检出种类最多的均为萜烯类物质，其中4、5、6月香椿茶发酵前后样品分别检出42 种和49 种、47 种和52 种、50 种和51 种。通过主成分分析，将7 类挥发性物质简化为3 个主成分，累计方差贡献率达88.01%，可反映样品的大部分信息；醛类、萜烯类、醇类以及烯类氧化物是区分6 个样品挥发性成分的主要因素，4月和5月香椿茶发酵前后的4 个样品得分较高。综合分析，采用5月香椿嫩芽制作的香椿发酵茶品质比较优良。

关键词: 香椿发酵茶；活性成分；抗氧化活性；降糖活性；挥发性成分

Abstract: Toona sinensis buds harvested in April through June of 2018 were separately used to prepare unfermented and fermented teas. The differences in the main bioactive ingredients, antioxidant activity, hypoglycemic activity and volatile components of the six tea samples were analyzed to reveal the quality change of fermented Toona sinensis tea with harvest time and to determine the optimal harvest time. Results demonstrated that significant variations were found among the six samples in the main bioactive ingredients, antioxidant activity and hypoglycemic activity and each had distinctive volatile components. The contents of total flavonoids, polysaccharides, tea polyphenols and tea pigments in both unfermented and fermented samples increased with later harvest date, the contents of saponin, free amino acid and caffeine showed fluctuating trends, and the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and α-glucosidase inhibitory activity decreased gradually. For each harvest date, the contents of total flavonoids, polysaccharides, saponins, tea polyphenols and free amino acids in fermented tea samples were lower than those in the unfermented counterparts, while the contents of caffeine and tea pigment were higher. The DPPH radical scavenging activity decreased, whereas the α-glucosidase inhibitory activity increased after fermentation. Correlation analysis showed that total flavonoids were the main DPPH radical scavenger and α-glucosidase inhibitor in the six samples. A total of 7 classes of 90 volatile components were identified in these samples, among which, the number and amount of terpenes were the highest. A total of 42 and 49, 47 and 52, 50 and 51 volatile compounds were detected in unfermented and fermented T. sinensis teas in April, May and June, respectively. Principal component analysis (PCA) performed on the seven classes of volatile components generated 3 principal components, accounting for 88.01% of the total variance, which could reflect most of the information about these samples. Aldehydes, terpenes, alcohols, and terpene oxides were the main factors distinguishing the six samples. The fermented and unfermented T. sinensis teas in April and May gained higher scores. Comprehensive analysis showed that the quality of fermented T. sinensis tea made from T. sinensis buds in May was better.

Key words: fermented Toona sinensis tea; bioactive ingredients; antioxidant activity; hypoglycemic activity; volatile components

中图分类号:

TS255.1

蒋鹏飞，高海东，赵丽丽，王赵改，史冠莹，张乐，王晓敏，王旭增. 不同采收期香椿茶发酵前后活性成分、降糖活性及其挥发性成分比较分析[J]. 食品科学, 2021, 42(2): 262-270.

JIANG Pengfei, GAO Haidong, ZHAO Lili, WANG Zhaogai, SHI Guanying, ZHANG Le, WANG Xiaomin, WANG Xuzeng. Comparative Analysis of Bioactive Ingredients, Hypoglycemic Activity and Volatile Components of Unfermented and Fermented Tea Made from Toona sinensis Buds at Different Harvest Periods[J]. FOOD SCIENCE, 2021, 42(2): 262-270.

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不同采收期香椿茶发酵前后活性成分、降糖活性及其挥发性成分比较分析

Comparative Analysis of Bioactive Ingredients, Hypoglycemic Activity and Volatile Components of Unfermented and Fermented Tea Made from Toona sinensis Buds at Different Harvest Periods

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