文章摘要
李孔会 1,2,廖森泰 1,2,邹宇晓 1 ,李 倩 1.不同年份番石榴叶茶理化成分及抗氧化活性研究[J].广东农业科学,2021,48(1):142-149
查看全文    HTML 不同年份番石榴叶茶理化成分及抗氧化活性研究
Studies on Physiochemical Composition and Antioxidant Activity of Guava Leaf Tea in Different Years
  
DOI:10.16768/j.issn.1004-874X.2020.07.018
中文关键词: 番石榴叶茶  香气成分  多酚含量  抗氧化活性  多糖含量  α- 葡萄糖苷酶抑制活性
英文关键词: guava leaf tea  aroma component  polyphenol content  antioxidant activity  polysaccharide content  α-glucosidase inhibitory activity
基金项目:广州市科技计划项目(201909020001);佛山市财政专项资金 -2019 年度共建广东农业科技示范市项目; 现代农业产业技术体系建设专项资金(CARS-18);广东省农业科学院科技创新战略专项资金(高水平农科院建设)- 金颖之星(R2020PY-JX012)
作者单位
李孔会 1,2,廖森泰 1,2,邹宇晓 1 ,李 倩 1 1. 广东省农业科学院蚕业与农产品加工研究所 / 农业农村部功能食品重点实验室 / 广东省农产品加工重点实验室广东 广州 510610 2. 华南农业大学食品学院广东 广州 510642 
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中文摘要:
      【目的】 测定不同年份番石榴叶茶的理化性质,分析活性物质的含量及稳定性。【方法】采用 气相色谱质谱联用分析番石榴叶茶的香气成分;经乙醇浸泡、超声辅助,浓缩得到番石榴叶茶中多酚提取物, 水提醇沉得到多糖提取物,分别以福林酚法和苯酚硫酸法测定多酚和多糖含量;通过评价抗氧化活性及 α- 葡 萄糖苷酶抑制活性,分析番石榴叶茶的功能活性变化规律。【结果】从 2018、2019 年两种番石榴叶茶分别检 测到 69、52 种香气成分,多酚含量分别为 34.23、40.93 mg/L,多糖含量分别为 11.36、6.95 mg/g;对 DPPH 自 由基的清除率(30 min)分别为 57.62%、60.11%,对羟基自由基的清除率(45 min)分别为 70.49%、93.58%, 对超氧阴离子的清除率(30 min)分别为 22.48%、23.55%;两种番石榴叶茶对 α- 葡萄糖苷酶的抑制率分别为 94.66%、79.96%。【结论】番石榴叶茶中含有茶叶特有的香气成分,且贮藏时间越长多酚含量越少,而多糖含 量越多,茶叶冲泡时间为 30~45 min 时抗氧化活性最强,贮藏更久的 2018 年番石榴叶茶显示更强的降血糖活性。
英文摘要:
      【Objective】The research was conducted to determine the physical and chemical properties of guava leaf tea in different years, and analyzed the content and stability of active substances.【Method】Gas chromatography-mass spectrometry was used to analyze the aroma components of guava leaf tea; the polyphenol extract from guava leaf tea was concentrated by ethanol soaking and ultrasonic assist, the polysaccharide extract was obtained by water extraction alcoholic precipitation method, and the contents of polyphenols and polysaccharides were determined by Forin-ciocalteu and Phenolsulfuric acid method, respectively. The changes of functional substances in guava leaf tea were analyzed by evaluating antioxidant activity and α-glucosidase inhibitory activity.【Result】A total of 69 and 52 aroma components were detected in samples of 2018 and 2019, respectively, as well as polyphenol contents were 34.23 and 40.93 mg/L, and polysaccharide contents were 11.36 and 6.95 mg/g, respectively. The clearance rates of DPPH free radicals were 57.62% and 60.11%, the clearance rates of hydroxyl radicals were 70.49% and 93.58%, the clearance rates of superoxide anions were 22.48% and 23.55%, respectively. The inhibition rates of the two guava leaf teas on α- glucosidase were 94.66% and 79.96%, respectively. 【Conclusion】The guava leaf tea contains unique aroma, and the longer the storage time, the less polyphenol content and the more polysaccharide content. The antioxidant activity was the strongest when tea brewing time was 30-45 min, and longer storage of guava leaf tea in 2018 showed stronger hypoglycemic activity.
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