膜分离对福建产不同茶类提取物化学组成和抗氧化活性的影响

doi:10.7506/spkx1002-6630-20230412-107

食品科学 ›› 2024, Vol. 45 ›› Issue (6): 144-152.doi: 10.7506/spkx1002-6630-20230412-107

膜分离对福建产不同茶类提取物化学组成和抗氧化活性的影响

林清霞，王丽丽，宋振硕，蔡淑娴，刘仲华，陈林

（1.福建省农业科学院茶叶研究所，福建福州 350013；2.湖南农业大学园艺学院，湖南长沙 410128）

出版日期:2024-03-25 发布日期:2024-04-03
基金资助:
福建省自然科学基金项目（2020J011367）；福建省农业科学院科技创新团队项目（CXTD2021004-2）；福建省属公益类科研院所专项（2020R1029006）

Effect of Membrane Separation on Chemical Composition and Antioxidant Activity of Water Extracts from Different Kinds of Tea from Fujian

LIN Qingxia, WANG Lili, SONG Zhenshuo, CAI Shuxian, LIU Zhonghua, CHEN Lin

(1. Tea Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou 350013, China; 2. College of Horticulture, Hunan Agricultural University, Changsha 410128, China)

Online:2024-03-25 Published:2024-04-03

摘要/Abstract

摘要： 为探究不同茶类水提液在多级膜分离过程中主要生化成分和体外抗氧化活性的变化情况，采用不同孔径的超滤膜（截留分子质量分别为20、10、3.5 kDa）对福建主要茶类（绿茶、白茶、闽南乌龙、闽北乌龙、红茶）的水提液进行分离，制得不同分子质量区间的茶叶提取物，经喷雾干燥后，考察每一区间茶粉的生化成分及体外抗氧化活性。首先对各茶粉进行紫外全波谱扫描，其次检测其主要生化成分组成，最后评价其体外抗氧化能力。结果表明，各茶粉样品的紫外吸收光谱变化情况较为相似，均在210 nm和274 nm波长处有2 个较为明显的吸收峰；274 nm波长处的吸光度与茶粉中的游离氨基酸、咖啡碱、没食子酸、表儿茶素没食子酸酯含量均呈极显著正相关，与表没食子儿茶素含量呈极显著负相关，与表儿茶素含量呈显著负相关。膜分离会影响各茶粉生化成分的分布情况及体外抗氧化能力变化，其中20 kDa超滤膜对各成分的分布情况影响最大，抗氧化活性变化幅度也最大，红茶20 kDa超滤膜截留液部分抗氧化活性最高，其余茶类20 kDa超滤膜透过液部分抗氧化活性最高。不同茶类的生化成分及体外抗氧化活力差异较大，不同茶类在膜分离过程中各生化成分及体外抗氧化活力变化行为不完全一致，其中红茶经20 kDa超滤膜分离后，变化幅度最大。研究结果可为不同茶类膜分离提供一定的科学依据。

关键词: 茶叶；水提物；膜分离；生化成分；抗氧化

Abstract: This study was done in order to investigate the changes of the major biochemical components and in vitro antioxidant activity of the water extracts from different kinds of tea during the process of their multistage membrane separation, ultrafiltration membranes with molecular masses cut-off (MMCO) of 20, 10, and 3.5 kDa, respectively were successively used to separate the water extracts from the major kinds of tea in Fujian including green tea, white tea, oolong tea from south Fujian, oolong tea from north Fujian, and black tea into fractions with different molecular masses. The fractions were spray dried and investigated for their ultraviolet (UV) spectra, biochemical compositions and in vitro antioxidant activity. The results showed that the UV absorption spectra of all samples were similar, exhibiting two obvious peaks at 210 and 274 nm. Absorbance at 274 nm exhibited a significant positive correlation with the contents of free amino acids (FAAs), caffeine (CAF), gallic acid (GA) and epicatechin gallate (ECG), and a significantly negative correlation with the contents of epigallocatechin (EGC) and epicatechin (EC). The distribution of biochemical components and the changes in antioxidant activity in vitro were affected by membrane separation, among which, the 20 kDa MMCO membrane had the most pronounced impact. The retentate from black tea after 20 kDa MMCO membrane ultrafiltration had the highest antioxidant activity in vitro, while the antioxidant activity of the permeate was lower than that of the permeate from the other kinds of tea. The biochemical components and antioxidant activity in vitro varied significantly among different types of tea samples, and the changes in biochemical components and antioxidant activity during the membrane separation process were not completely consistent. The water extract from black tea showed the greatest changes after 20 kDa MMCO membrane ultrafiltration. These results could provide a scientific basis for the membrane separation of aqueous extracts from different types of tea.

Key words: tea; aqueous extract; membrane separation; biochemical composition; antioxidant

中图分类号:

TS272.2

林清霞，王丽丽，宋振硕，蔡淑娴，刘仲华，陈林. 膜分离对福建产不同茶类提取物化学组成和抗氧化活性的影响[J]. 食品科学, 2024, 45(6): 144-152.

LIN Qingxia, WANG Lili, SONG Zhenshuo, CAI Shuxian, LIU Zhonghua, CHEN Lin. Effect of Membrane Separation on Chemical Composition and Antioxidant Activity of Water Extracts from Different Kinds of Tea from Fujian[J]. FOOD SCIENCE, 2024, 45(6): 144-152.

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膜分离对福建产不同茶类提取物化学组成和抗氧化活性的影响

Effect of Membrane Separation on Chemical Composition and Antioxidant Activity of Water Extracts from Different Kinds of Tea from Fujian

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