不同采收季节对油橄榄茶品质的影响
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摘要
以不同采收季节的油橄榄茶为试材,测定其多种化学成分并进行对比,确定油橄榄茶的最佳采收季节。结果表明,油橄榄茶中总黄酮和橄榄苦苷的含量随着季节变化呈先下降后增加的趋势,且总黄酮在秋茶中含量较高,橄榄苦苷在春茶中含量较高;总多酚含量呈下降趋势,且春茶中含量较高;VE含量呈现先升高后下降的趋势,夏茶中含量较高;重金属元素的变化规律不同,铅元素在秋茶中含量较低,镉元素在春茶中含量较低,铬元素在春茶和秋茶中含量均较低,总体来说,油橄榄茶的春茶和秋茶质量较好。通过探究油橄榄茶中多种成分的季节变化规律,采用灰色关联度分析方法对有效成分与有害重金属元素进行综合分析,确定油橄榄茶的最佳采收季节为春季。
The chemical components of olive teas in different harvesting seasons were determined and compared to confirm the best harvesting season of olive tea.The results showed that,the contents of total flavonoids and oleuropein decreased firstly and then increased with the change of seasons,and the content of total flavonoids in autumn tea was higher,while the content of oleuropein in spring tea was higher.The total polyphenols showed decrease trend and was higher in spring tea,VE content firstly increased and then declined,and the VE content in summer tea was higher.The changing rules of heavy metal elements were different,and lead content was lower in autumn tea,cadmium content was lower in spring tea,chromium was lower in both spring tea and autumn tea.In general,the quality of spring and autumn tea was better than winter tea.By exploring the seasonal variation rule of various components in olive tea,the effective components and harmful heavy metal elements were comprehensively analyzed by grey correlation analysis method,which suggested spring was the optimum harvesting season of olive tea.
The chemical components of olive teas in different harvesting seasons were determined and compared to confirm the best harvesting season of olive tea.The results showed that,the contents of total flavonoids and oleuropein decreased firstly and then increased with the change of seasons,and the content of total flavonoids in autumn tea was higher,while the content of oleuropein in spring tea was higher.The total polyphenols showed decrease trend and was higher in spring tea,VE content firstly increased and then declined,and the VE content in summer tea was higher.The changing rules of heavy metal elements were different,and lead content was lower in autumn tea,cadmium content was lower in spring tea,chromium was lower in both spring tea and autumn tea.In general,the quality of spring and autumn tea was better than winter tea.By exploring the seasonal variation rule of various components in olive tea,the effective components and harmful heavy metal elements were comprehensively analyzed by grey correlation analysis method,which suggested spring was the optimum harvesting season of olive tea.
引文
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[2]张东升,黄易,夏自谦.论我国油橄榄产业发展规划[J].林产工业,2010,37(2):50-55.DOI:10.3969/j.issn.1001-5299.2010.02.015.
[3]汤晓文,欧国平,董妍,等.西班牙、希腊油橄榄产业发展的经验与启示[J].林业经济,2012,19(6):116-122.DOI:10.13843/j.cnki.lyjj.2012.06.019.
[4]令凡,焦健,李朝周,等.不同油橄榄品种对低温胁迫的生理响应及抗寒性综合评价[J].西北植物学报,201535(3):508-515.DOI:10.7606/j.issn.1000-4025.2015.030508.
[5]杨雪莲.陇南市橄榄油特色产业现状与发展思路[J].现代企业,2015(12):22-23.DOI:10.3969/j.issn.1000-9671.201512.012.
[6]LI C,ZHENG Y Y,WANG X F,et al.Simultaneous separation and purification of flavonoids and oleuropein from Olea europaea L.(olive)leaves using macroporous resin[J]Journal of the Science of Food and Agriculture,2011,91(15)2826-2834.DOI:10.1002/jsfa.4528.
[7]BULOTTA S,CELANO M,LEPORE S M,et al.Beneficia effects of the olive oil phenolic components oleuropein and hydroxytyrosol:focus on protection against cardiovascular and metabolic diseases[J].Journal of Translational Medicine,2014,12(1):219.DOI:10.1186/s12967-014-0219-9.
[8]SUSALIT E,AGUS N,EFFENDI I,et al.Olive(Olea europaea)leaf extract effective in patients with stage-1hypertension:Comparison with Captopril[J].Phytomedicine2011,18(4):251-258.DOI:10.1016/j.phymed.2010.08.016.
[9]DE BOCK M,DERRAIK J G,BRENNAN C M,et al.Olive(Olea europaea L.)leaf polyphenols improve insulin sensitivity in middle-aged overweight men:a randomized,placebocontrolled,crossover trial[J].PloS ONE,2013,8(3):e57622DOI:10.1371/journal.pone.0057622.
[10]PARK S,CHOI Y,UM S J,et al.Oleuropein attenuates hepatic steatosis induced by high-fat diet in mice[J].Journal of Hepatology,2011,54(5):984-993.DOI:10.1016/j.jhep.2010.08.019.
[11]高彩霞,王成章,陈文英,等.油橄榄叶中多酚和黄酮的含量分析[J].生物质化学工程,2006,40(4):4-6.DOI:10.3969/j.issn.1673-5854.2006.04.002.
[12]李向婷,清源,唐娅梅,等.三种油橄榄叶片中黄酮含量的季节动态变化研究[J].湖北农业科学,2011,50(2):383-385.DOI:10.3969/j.issn.0439-8114.2011.02.049.
[13]韩文凤,邱泼,苏万春.微波消解-石墨炉原子吸收光谱法测定八角中铅的含量[J].保鲜与加工,2013,13(4):35-38.DOI:10.3969/j.issn.1009-6221.2013.04.009.
[14]崔莹,付洪冰,冯航,等.超声波法提取旋覆花总黄酮工艺的优化[J].保鲜与加工,2018,18(5):61-64,71.DOI:10.3969/j.issn.1009-6221.2018.05.011.
[15]党建章,许柏球,徐华顺,等.高效液相色谱法测定橄榄叶中提取物中橄榄苦苷的含量[J].中国药学杂志,2006,41(9):711-712.DOI:10.3321/j.issn:1001-2494.2006.09.024.
[16]食品安全国家标准食品中维生素A、D、E的测定:GB/T5009.82-2016[S].北京:中国标准出版社,2016.
[17]食品安全国家标准食品中污染物限量:GB 2762-2017[S].北京:中国标准出版社,2017.
[18]中华人民共和国农业部.茶叶中铬、镉、汞、砷及氟化物限量:NY 659-2003[S].北京:中国标准出版社,2003.
[19]陈团伟,康彬彬,刘龙燕,等.花生品种营养特性灰色关联分析[J].福建农林大学学报(自然科学版),2008,37(2):113-116.DOI:10.13323/j.cnki.j.fafu(nat.sci.).2008.02.009.