海南4种茶水提物的抗氧化及抑菌活性比较
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摘要
为比较海南苦丁茶、白沙绿茶、大叶种茶及鹧鸪茶4种茶水提物的抗氧化及抑菌活性,本实验通过水浸提法获得4种茶的水提物,利用分光光度法测试其体外抗氧化活性;并以5株酿酒酵母及5种致病细菌为靶标,分别测定了4种茶水提物的抗氧化活性及抑菌活性。结果表明:苦丁茶、白沙绿茶、大叶种茶及鹧鸪茶水提物的提取率分别为29.31%、23.02%、27.07%和16.18%;总多酚含量分别为(251.48±12.30)、(315.05±10.98)、(395.05±27.70)、(420.05±25.65) mg GAE/g DW;总黄酮含量分别为(691.60±19.47)、(292.60±18.36)、(524.93±1.53)、(217.60±7.00) mg RE/g DW; 4种茶的总抗氧化能力结果由强到弱为:大叶种茶>鹧鸪茶>白沙绿茶>苦丁茶;特别是鹧鸪茶和大叶种茶对二苯基苦酰肼基(Diphenyl picryl hydrazinyl radical,DPPH)自由基、2'-联氨-双-3-乙基苯并噻唑啉-6-磺酸(2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid),ABTS)自由基及超氧阴离子的清除率均高于标准品芦丁和特丁基对苯二酚(Terbutyl hydroquinone,TBHQ)。同时4种茶对H2O2氧化应激胁迫下的5株酿酒酵母模式菌株的存活率均有提高,其中苦丁茶对基因缺陷型菌株gsh1Δ的存活率提高最明显,为30.21%。4种茶对致病细菌有较好的抑制作用,其中大叶种茶对金黄色葡萄球菌抑制效果最优,最小抑菌浓度(Minimum inhibitory concentration,MIC)为1.56 mg/m L。由此表明,4种茶水提物具有不同的抗氧化活性和抑菌活性,且多酚含量与活性之间具有较好的相关性。
In order to compare the antioxidant activity and antibacterial activity of four kinds of tea extracts from Ilex kudingcha C.J.Tseng,Baisha green tea,C. sinensis var. assamica cv. Hainan-dayezhong and Mallotus oblongifolius Muell. Arg. in Hainan,water-extract of four kinds of tea was obtained by water-immersion extraction,and antioxidant activity in vitro was determinated by spectrophotometry. The antioxidant and antibacterial activities of four kinds of tea extracts were determined respectively to choose five strains of Saccharomyces cerevisiae and five kinds of pathogenic bacteria as targets.The results showed that the extraction rates of Ilex kudingcha,Baisha green tea,C.sinensis and Mallotus oblongifolius were( 251.48 ± 12.3),( 315.05 ± 10.98),( 395.05 ± 27.70),( 420.05 ± 25.65) mg GAE/g DW,respectively. The total flavonoids contents were( 691.60 ±19.47),( 292.60 ± 18.36),( 524.93 ± 1.53),( 217.60 ± 7.00) mg RE/g DW,respectively. The total antioxidant activity of the four kinds of tea changed from strong to weak as: C. sinensis > Mallotus oblongifolius > Baisha green tea > Ilex kudingcha,especially Mallotus oblongifolius and C.sinensis on DPPH free radicals,ABTS free radicals and superoxide anion clearance were higher than that of the standard rutin and TBHQ. At the same time,the survival rate of five strains S. cerevisiae under H2 O2 oxidative stress was increased.The survival rate of Ilex kudingcha was significantly increased to 30.21% against gsh1Δ.The four kinds of tea had a good inhibitory effect on pathogenic bacteria,of which C. sinensis best inhibitory effect on Staphylococcus aureus,its MIC value of 1.56 mg/m L.It showed that the four tea extracts had different antioxidant and bacteriostatic activities,and there was a good correlation between the polyphenol content and the activity.
In order to compare the antioxidant activity and antibacterial activity of four kinds of tea extracts from Ilex kudingcha C.J.Tseng,Baisha green tea,C. sinensis var. assamica cv. Hainan-dayezhong and Mallotus oblongifolius Muell. Arg. in Hainan,water-extract of four kinds of tea was obtained by water-immersion extraction,and antioxidant activity in vitro was determinated by spectrophotometry. The antioxidant and antibacterial activities of four kinds of tea extracts were determined respectively to choose five strains of Saccharomyces cerevisiae and five kinds of pathogenic bacteria as targets.The results showed that the extraction rates of Ilex kudingcha,Baisha green tea,C.sinensis and Mallotus oblongifolius were( 251.48 ± 12.3),( 315.05 ± 10.98),( 395.05 ± 27.70),( 420.05 ± 25.65) mg GAE/g DW,respectively. The total flavonoids contents were( 691.60 ±19.47),( 292.60 ± 18.36),( 524.93 ± 1.53),( 217.60 ± 7.00) mg RE/g DW,respectively. The total antioxidant activity of the four kinds of tea changed from strong to weak as: C. sinensis > Mallotus oblongifolius > Baisha green tea > Ilex kudingcha,especially Mallotus oblongifolius and C.sinensis on DPPH free radicals,ABTS free radicals and superoxide anion clearance were higher than that of the standard rutin and TBHQ. At the same time,the survival rate of five strains S. cerevisiae under H2 O2 oxidative stress was increased.The survival rate of Ilex kudingcha was significantly increased to 30.21% against gsh1Δ.The four kinds of tea had a good inhibitory effect on pathogenic bacteria,of which C. sinensis best inhibitory effect on Staphylococcus aureus,its MIC value of 1.56 mg/m L.It showed that the four tea extracts had different antioxidant and bacteriostatic activities,and there was a good correlation between the polyphenol content and the activity.
引文
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[19]Liu L X,Sun Y,Laura T,et al.Determination of polyphenolic content and antioxidant activity of kudingcha made from Ilex kudingcha C.J.Tseng[J].Food Chemistry,2009,112(1):35-41.
[20]朱淑云,周越,肖香,等.水飞蓟油的体外抗氧化活性及对氧化损伤小鼠的保护作用[J].食品科学,2017.
[21]谭强,缪睿.大孔吸附树脂提取粗壮女贞4种茶总黄酮及抗氧化活性[J].西北民族大学学报:自然科学版,2016,37(104):11-15.
[22]徐春兰,钦传光,牛卫宁,等.Enterobacter cloacae Z0206细菌胞外多糖的体外抗氧化活性研究[J].天然产物研究与开发,2010,22(6):1098-1102.
[23]Dani C,Bonatto D,Salavador M,et al.Antioxidant protection of resveratrol and catechin in Saccharomyces cerevisiae[J].Journal of Agricultural and Food Chemistry,2008,56(11):4268-4272.
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[25]陈玉霞,刘建华,林峰,等.DPPH和FRAP法测定41种中草药抗氧化活性[J].实验室研究与探索,2011,21(6):11-14.
[26]Wang M Y,Meng D,Zhang P,et al.Antioxidant protection of nobiletin,5-demethylnobiletin,tangeretin,and 5-demethyltangeretin from citrus peel in Saccharomyces cerevisiae[J].Journal of Agricultural and Food Chemistry,2018.
[27]Kwon T H,Kim T W,Kim C G,et al.Antioxidant activity of various solvent fractions from edible brown alga,eisenia bicyclis and its active compounds[J].Journal of Food Science,2013,78(5):679-684.
[28]吕平,黄强.苦丁茶不同提取物的体外抑菌作用研究[J].安徽农业科学,2009,37(34):16838-16840.
[2]Song C W,Xie C,Zhuo Z W,et al.Antidiabetic effect of an active components group from Ilex kudingcha and its chemical composition[J].Evidence-Based Complementary and Alternative Medicine,2012(2012):423-690.
[3]罗秀秀,郑夏生,詹若挺,等.近5年冬青属药用植物化学成分及药理作用研究进展[J].广州中医药大学学报,2013,30(6):931-934.
[4]Thuong P T,Su N D,Ngoc T M,et al.Antioxidant activity and principles of Vietnam bitter tea Ilex kudingcha[J].Food Chemistry,2009,113(1):139-145.
[5]农朝赞,李世生,毛德文,等.苦丁茶熊果酸对鼻咽癌细胞增殖的抑制作用研究[J].时珍国医国药,2011,22(11):2687-2689..
[6]王新,何玲玲,刘彬.苦丁茶冬青叶多糖的分离纯化及其对羟自由基的清除作用[J].食品科学,2008,29(6):39-40.
[7]姚霞飞,杨晓敏,杨保刚,等.海南产苦丁茶主要营养品质评价与酚类物质组成分析[J].食品安全质量检测学报,2017,8(8):2856-2865.
[8]陈丽珍,翟锐锐,李娟.海南白沙绿茶中维生素C含量的测定[J].广州化工,2012,40(6):103-104.
[9]田博岩,张筱,吴晓发,等.海南白沙绿茶提取物对高脂血症模型小鼠血脂及肝功能的影响[J].世界最新医学信息文摘,2016,16(79):131-132.
[10]李杰,王瑜,黄午阳,等.海南白沙绿茶的抗氧化活性及其酚酸类组成的HPLC-MS分析[J].热带作物学报,2016,37(4):829-834.
[11]古小玲,李达敏,等.海南大叶种茶园有机种植技术[J].农业与技术,2017,37(17):106-108.
[12]顾文亮,谭乐和,都朝运,等.鹧鸪茶的研究进展与开发利用现状[J].热带农业科学,2015,32(2):28-35.
[13]苏冰霞,葛会林,张艳玲.山苦茶多糖浸提和抗氧化研究[J].食品工业,2013,34(10):175-178
[14]李彦军,王勇,高艳娟,等.鹧鸪茶提取物抑菌活性研究及其成分分析[J].食品工业科技,2014,35(10):202-214.
[15]李晓彤,魏静,谷满屯,等.鹧鸪茶提取物抗氧化活性研究与抗氧化特征成分的HPLC-MS/MS分析[J].食品科技,2015,40(10):265-270.
[16]Phuong T T,Nguyen D S,Tran M N,et al.Antioxidant activity and principles of Vietnam bitter tea Ilex kudingcha[J].Food Chemistry,2009,113(1):139-145.
[17]Thoo Y Y,Ho S K,Liang J Y,et al.Effects of binary solvent extraction system,extraction time and extraction temperature on phenolic antioxidants and antioxidant capacity from mengkudu(Morinda citrifolia)[J].Food Chemistry,2010,120(1):290-295.
[18]Liu S Y,Ai Z Y,Qu F F,et al.Effect of steeping temperature on antioxidant and inhibitory activities of green tea extracts againstα-amylase,α-glucosidase and intestinal glucose uptake[J].Food Chemistry,2017,234(1):168-173.
[19]Liu L X,Sun Y,Laura T,et al.Determination of polyphenolic content and antioxidant activity of kudingcha made from Ilex kudingcha C.J.Tseng[J].Food Chemistry,2009,112(1):35-41.
[20]朱淑云,周越,肖香,等.水飞蓟油的体外抗氧化活性及对氧化损伤小鼠的保护作用[J].食品科学,2017.
[21]谭强,缪睿.大孔吸附树脂提取粗壮女贞4种茶总黄酮及抗氧化活性[J].西北民族大学学报:自然科学版,2016,37(104):11-15.
[22]徐春兰,钦传光,牛卫宁,等.Enterobacter cloacae Z0206细菌胞外多糖的体外抗氧化活性研究[J].天然产物研究与开发,2010,22(6):1098-1102.
[23]Dani C,Bonatto D,Salavador M,et al.Antioxidant protection of resveratrol and catechin in Saccharomyces cerevisiae[J].Journal of Agricultural and Food Chemistry,2008,56(11):4268-4272.
[24]陈虹.中草药对8种畜禽肠道病原菌的体外抑菌实验[D].甘肃:甘肃农业大学,2009.
[25]陈玉霞,刘建华,林峰,等.DPPH和FRAP法测定41种中草药抗氧化活性[J].实验室研究与探索,2011,21(6):11-14.
[26]Wang M Y,Meng D,Zhang P,et al.Antioxidant protection of nobiletin,5-demethylnobiletin,tangeretin,and 5-demethyltangeretin from citrus peel in Saccharomyces cerevisiae[J].Journal of Agricultural and Food Chemistry,2018.
[27]Kwon T H,Kim T W,Kim C G,et al.Antioxidant activity of various solvent fractions from edible brown alga,eisenia bicyclis and its active compounds[J].Journal of Food Science,2013,78(5):679-684.
[28]吕平,黄强.苦丁茶不同提取物的体外抑菌作用研究[J].安徽农业科学,2009,37(34):16838-16840.