不同茶类加工副产物的化学成分分析
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摘要
为了实现对不同茶类加工副产物的有效利用,本文研究了绿茶、乌龙茶和红茶的茶片、茶末、茶梗和大宗茶中化学成分含量,并进行比较分析。结果表明:绿茶是不发酵茶,其茶片和茶末中儿茶素含量分别为19.34%和18.52%,高于其他茶类和副产物,与绿茶大宗茶含量相近甚至高于大宗茶,茶梗中游离氨基酸和总糖含量分别为2.65%和22.85%,高于其他副产物和大宗茶;红茶为发酵茶,其茶片、茶末和茶梗中茶黄素和聚酯型儿茶素(TSs)含量较高,其中红茶茶末中茶黄素总量(TFs)、聚酯型儿茶素A(TSA)和聚酯型儿茶素B(TSB)含量最高,分别为0.96%、1.65%和0.53%;乌龙茶是半发酵茶,其加工副产物中儿茶素、TFs、TSs含量居于绿茶和红茶之间,氨基酸组分含量低于绿茶和红茶。研究表明,绿茶、乌龙茶和红茶茶片和茶末的茶多酚、水浸出物、总糖、可溶性蛋白、咖啡碱以及儿茶素和游离氨基酸组分等化学成分利用价值与大宗茶相近,甚至高于大宗茶,茶梗中总糖和游离氨基酸组分含量高,利用价值高于大宗茶,本研究明晰了不同茶类及其加工副产物的化学成分含量,可为茶叶加工副产物的进一步研究和开发利用提供基础。
In order to achieve effective utilization of processing by-products from different tea,the chemical compositions of tea sifting,tea dust,tea stem and bulk tea from green tea,oolong tea and black tea were analyzed and compared.The results showed that green tea was non-fermented tea,the catechins content of its sifting and dust was higher than other tea and by-products,it was similar or even higher than the bulk green tea,which content were 19.34% and 18.52%,the green tea stem had higher contents of amino acid and total sugar than other tea by-product and bulk tea,which were 2.65% and 22.85%.Black tea was fermented tea,there were more theaflavins and theasinensins in tea dust,tea sifting and tea stem,black tea dust had the highest content of theaflavins,theasinensin A and theasinensin B,which were 0.96%,1.65% and 0.53%. Oolong tea was semi-fermented tea,the catechins,TFs,TSs content of Oolong tea were between green tea and black tea,the amino acid of oolong tea were lower than green tea and black tea.The present research showed that the tea polyphenol,water extract,total sugar,soluble protein,caffeine,amino acid and catechin composition content in tea dust and tea sifting had the similar value or even higher than bulk tea,the tea stem had high content of total sugar and amino acid,which value was higher than bulk tea,this paper provided a theoretical basis for the further research and development of tea processing by-product after these chemical compositions were clear.
In order to achieve effective utilization of processing by-products from different tea,the chemical compositions of tea sifting,tea dust,tea stem and bulk tea from green tea,oolong tea and black tea were analyzed and compared.The results showed that green tea was non-fermented tea,the catechins content of its sifting and dust was higher than other tea and by-products,it was similar or even higher than the bulk green tea,which content were 19.34% and 18.52%,the green tea stem had higher contents of amino acid and total sugar than other tea by-product and bulk tea,which were 2.65% and 22.85%.Black tea was fermented tea,there were more theaflavins and theasinensins in tea dust,tea sifting and tea stem,black tea dust had the highest content of theaflavins,theasinensin A and theasinensin B,which were 0.96%,1.65% and 0.53%. Oolong tea was semi-fermented tea,the catechins,TFs,TSs content of Oolong tea were between green tea and black tea,the amino acid of oolong tea were lower than green tea and black tea.The present research showed that the tea polyphenol,water extract,total sugar,soluble protein,caffeine,amino acid and catechin composition content in tea dust and tea sifting had the similar value or even higher than bulk tea,the tea stem had high content of total sugar and amino acid,which value was higher than bulk tea,this paper provided a theoretical basis for the further research and development of tea processing by-product after these chemical compositions were clear.
引文
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[13]潘顺顺,赖幸菲,孙伶俐,等.不同季节翠玉品种3大茶类生化成分及抗氧化活性研究[J].食品研究与开发,2017,38(9):22-27.
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[21]俞露婷,袁海波,王伟伟,等.光照强度对发酵叶主要生化成分动态变化的影响[J].茶叶科学,2016,36(2):149-159.
[22]Kausar T,Akram K,Kwon J H.Comparative effects of irradiation,fumigation,and storage on the free amino acids and sugar contents of green,black and oolong teas[J].Radiation Physics&Chemistry,2013,86(6):96-101.
[23]Wu C,Huang Y,Lai X,et al.Study on quality components and sleep-promoting effect of GABA Maoyecha tea[J].Journal of Functional Foods,2014,7(1):180-190.
[24]Lin S D,Mau J L,Hsu C A.Bioactive components and antioxidant properties ofγ-aminobutyric acid(GABA)tea leaves[J].LWT-Food Science and Technology,2012,46(1):64-70.
[25]刘娟,路欣欣,孟慧.瓜氨酸的药理作用及生产方法的研究进展[J].药学实践杂志,2011,29(3):173-175.
[26]吴慧敏.茶渣、茶末对蛋鸡生产性能及鸡蛋品质的影响研究[D].福州:福建农林大学,2016.
[27]吴俊,周恺.茶渣、茶末作为饲料添加剂在养猪业中的应用[J].西南民族大学学报:自然科学版,2017,43(5):462-468.
[28]尚进,江波,张燕,等.响应面法优化铁观音茶梗中茶多糖提取工艺[J].基因组学与应用生物学,2017,36(11):4811-4817.
[29]冯秋月.探讨茶梗开发应用的途径[J].福建茶叶,2010,32(12):35-36.
[2]叶聿程,高志鹏,郭小雷.茶叶副产品价值的再利用与开发[J].福建茶叶,2015,37(6):136-137.
[3]吴颖,张婉婷,丁兆堂,等.茶梗多糖的提取与纯化研究[J].中国茶叶,2010,32(1):24-27.
[4]江伟杰,江贵波,郑钢勇,等.茶末和茶梗叶绿素与茶多酚的提取与应用[J].轻工科技,2016(2):8-9.
[5]陈沛鑫,高英,李卫民,等.大孔树脂纯化茶梗中茶多酚的工艺优选[J].中国实验方剂学杂志,2012,18(22):65-68.
[6]冯欢欢,陈识文,高梦祥.β-环糊精辅助提取茶末总黄酮的工艺优化[J].湖北农业科学,2015,54(4):935-938.
[7]陈沛鑫,高英,李卫民.正交试验优选茶梗中茶氨酸的提取工艺[J].中国实验方剂学杂志,2012,18(17):39-41.
[8]王明元,王丽娟.茶末水溶性膳食纤维碱法提取工艺及品质分析[J].食品与发酵工业,2011,37(8):205-208.
[9]岳文杰,王瑞,宁芊,等.铁观音茶梗中茶皂素含量测定[J].湖南林业科技,2012,39(1):57-60.
[10]焦洁.考马斯亮蓝G-250染色法测定苜蓿中可溶性蛋白含量[J].农业工程技术,2016(17):33-34.
[11]张正竹.茶叶生物化学实验教程[M].中国农业出版社,2009.
[12]薛金金,江和源,龙丹,等.HPLC法同时测定茶叶中聚酯型儿茶素和茶黄素[J].中国食品学报,2014,14(5):237-243.
[13]潘顺顺,赖幸菲,孙伶俐,等.不同季节翠玉品种3大茶类生化成分及抗氧化活性研究[J].食品研究与开发,2017,38(9):22-27.
[14]宛晓春.茶叶生物化学[M].北京:中国农业出版社,2003.
[15]Braicu C,Ladomery M R,Chedea V S,et al.The relationship between the structure and biological actions of green tea catechins[J].Food Chemistry,2013,141(3):3282-3289.
[16]徐斌,薛金金,江和源,等.茶叶中聚酯型儿茶素研究进展[J].茶叶科学,2014,34(4):315-323.
[17]徐斌.不同体系条件下聚酯型儿茶素的形成特性及其与茶黄素的竞争性形成[D].北京:中国农业科学院,2015.
[18]刘伟,周洁,龚正礼.茶黄素的功能活性研究进展[J].食品科学,2013,34(11):386-391.
[19]陈沛鑫,高英,李卫民.HPLC-ELSD测定茶梗中茶氨酸的含量[J].食品科技,2012(11):286-288.
[20]文慧,魏时来,张石蕊,等.L-茶氨酸在动物体内的免疫调节及抗氧化作用研究进展[J].中国畜牧杂志,2012,48(21):84-87.
[21]俞露婷,袁海波,王伟伟,等.光照强度对发酵叶主要生化成分动态变化的影响[J].茶叶科学,2016,36(2):149-159.
[22]Kausar T,Akram K,Kwon J H.Comparative effects of irradiation,fumigation,and storage on the free amino acids and sugar contents of green,black and oolong teas[J].Radiation Physics&Chemistry,2013,86(6):96-101.
[23]Wu C,Huang Y,Lai X,et al.Study on quality components and sleep-promoting effect of GABA Maoyecha tea[J].Journal of Functional Foods,2014,7(1):180-190.
[24]Lin S D,Mau J L,Hsu C A.Bioactive components and antioxidant properties ofγ-aminobutyric acid(GABA)tea leaves[J].LWT-Food Science and Technology,2012,46(1):64-70.
[25]刘娟,路欣欣,孟慧.瓜氨酸的药理作用及生产方法的研究进展[J].药学实践杂志,2011,29(3):173-175.
[26]吴慧敏.茶渣、茶末对蛋鸡生产性能及鸡蛋品质的影响研究[D].福州:福建农林大学,2016.
[27]吴俊,周恺.茶渣、茶末作为饲料添加剂在养猪业中的应用[J].西南民族大学学报:自然科学版,2017,43(5):462-468.
[28]尚进,江波,张燕,等.响应面法优化铁观音茶梗中茶多糖提取工艺[J].基因组学与应用生物学,2017,36(11):4811-4817.
[29]冯秋月.探讨茶梗开发应用的途径[J].福建茶叶,2010,32(12):35-36.