杀青工艺对蓝莓叶茶活性成分及其抗氧化性能的影响
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摘要
[目的]研究不同杀青工艺对蓝霉叶茶活性成分及其抗氧化性的影响。[方法]研究蒸汽杀青、微波杀青、炒青处理对蓝莓叶尖和鲜叶茶总酚、总黄酮、原花青素、酚类单体物质及体外抗氧化性能的影响,分析了抗氧化物质与抗氧化性能的相关性。[结果]采用不同杀青方式处理获得的蓝莓叶茶总酚含量、总黄酮含量及酚类单体物质含量均有显著变化(P<0.05),其中微波杀青处理获得的蓝莓叶茶的总酚含量、总黄酮含量及酚类单体物质含量均最高。此外,不同杀青方式处理对蓝莓叶茶的抗氧化能力也有显著影响(P<0.05),微波杀青后样品的ABTS自由基清除率和氧化自由基吸收能力(ORAC)均最高。相关性分析表明,蓝莓叶茶抗氧化能力与总酚、总黄酮及绿原酸等含量呈显著相关(P<0.05)。[结论]微波杀青处理能够最大程度地保留蓝莓叶茶的活性物质及其抗氧化能力。
[Objective]To study the effects of different blanching methods on bioactive components and their antioxidant activities of tea from blueberry leaves. [Method] The effects of steam blanching, microwave blanching, and sauteed blanching on the total phenolic contents, total flavonoid contents, procyanidin contents, phenolic compositions, and antioxidant activities of tea from blueberry buds and leaves were investigated. And the correlation between antioxidants and their antioxidant capacity were analyzed. [Result] The contents of total phenols, total flavonoid, and individual phenolic compound were significantly affected by different blanching methods(P<0.05). The microwave blanched samples had the highest contents of different bioactive components. Moreover, the antioxidant activities of tea from blueberry leaves were also significantly influenced by different blanching methods(P<0.05). ABTS radical scavenging capacity and oxygen radical absorbance capacity(ORAC) of microwave blanched tea were superior to that obtained by other methods. Correlation analysis showed that the antioxidant activities of tea from blueberry leaves were significantly correlated with the contents of total phenols, total flavonoid, 3-caffeoylquinic acid, etc. [Conclusion] Microwave blanching could retain the phenolic compounds in blueberry leaves and improve their antioxidant activities.
[Objective]To study the effects of different blanching methods on bioactive components and their antioxidant activities of tea from blueberry leaves. [Method] The effects of steam blanching, microwave blanching, and sauteed blanching on the total phenolic contents, total flavonoid contents, procyanidin contents, phenolic compositions, and antioxidant activities of tea from blueberry buds and leaves were investigated. And the correlation between antioxidants and their antioxidant capacity were analyzed. [Result] The contents of total phenols, total flavonoid, and individual phenolic compound were significantly affected by different blanching methods(P<0.05). The microwave blanched samples had the highest contents of different bioactive components. Moreover, the antioxidant activities of tea from blueberry leaves were also significantly influenced by different blanching methods(P<0.05). ABTS radical scavenging capacity and oxygen radical absorbance capacity(ORAC) of microwave blanched tea were superior to that obtained by other methods. Correlation analysis showed that the antioxidant activities of tea from blueberry leaves were significantly correlated with the contents of total phenols, total flavonoid, 3-caffeoylquinic acid, etc. [Conclusion] Microwave blanching could retain the phenolic compounds in blueberry leaves and improve their antioxidant activities.
引文
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[16] 华雨薇,李春阳,王帆,等.蓝莓叶多酚对高脂小鼠血脂及肝脏组织的影响[J].食品科学,2016,37(11):222-225.
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[20] 叶飞,高士伟,龚自明,等.不同杀青方式对绿茶品质的影响[J].四川农业大学学报,2014,32(2):160-164,171.
[21] 王兴奎,夏兵,孙达.杀青方式对绿茶加工过程中品质的影响[J].现代农业科技,2014(22):271-272.
[22] 马惠民,施秋妤,钱和.杀青技术对绿茶品质的影响研究概述[J].河南农业科学,2012,41(8):1-5.
[23] 赵沙鸥,石旭平,李文金,等.不同杀青方式对夏秋茶品质的影响研究[J].蚕桑茶叶通讯,2013(6):24-26.
[24] 周天山,余有本,李冬花,等.微波杀青对绿茶品质的影响[J].中国茶叶,2010(6):20-21.
[25] 战伟伟,司振军,王超萍,等.蓝莓叶原花青素提取工艺研究[J].粮食与油脂,2010(6):39-42.
[26] WANG L J,WU J,WANG H X,et al.Composition of phenolic compounds and antioxidant activity in the leaves of blueberry cultivars[J].Journal of functional foods,2015,16:295-304.
[2] 史海芝,刘惠民.国内外蓝莓研究现状[J].江苏林业科技,2009,36(4):48-51.
[3] 李颖畅,王亚丽.蓝莓叶多酚研究进展及其在食品中的应用[J].食品与发酵科技,2013,49(6):99-103.
[4] LI C Y,FENG J,HUANG W Y,et al.Composition of polyphenols and antioxidant activity of rabbiteye blueberry(Vaccinium ashei)in Nanjing[J].Journal of agricultural and food chemistry,2013,61(2):523-531.
[5] MATSUO Y,FUJITA Y,OHNISHI S,et al.Chemical constitution of the leaves of rabbiteye blueberry(Vaccinium ashei)and characterisation of polymeric proanthocyanidins containing phenypropanoid units and A-type linkages[J].Food chemistry,2010,121(4):1073-1079.
[6] HARRIS C S,BURT A J,SALEEM A,et al.A single HPLC-PAD-APCI/MS method for the quantitative comparison of phenolic compounds found in leaf,stem,root and fruit extracts of Vaccinium angustifolium[J].Phytochemical analysis,2007,18(2):161-169.
[7] 马田田.笃斯越桔叶营养成分分析[J].特产研究,2001,23(1):19-21.
[8] 张添菊,王帆,李春阳,等.蓝莓叶多酚组成及其抗食源性致病菌活性分析[J].食品科学,2016,37(23):95-99.
[9] 李颖畅,王玉华,韩美洲,等.蓝莓叶多酚组成成分分析[J].食品科学,2016,37(6):106-110.
[10] EHLENFELDT M K,PRIOR R L.Oxygen radical absorbance capacity(ORAC)and phenolic and anthocyanin concentrations in fruit and leaf tissue of highbush blueberry[J].Journal of agricultural and food chemistry,2001,49(5):2222-2227.
[11] TURHAN S,TEMIZ H,KOCA A F.Oxidative stability of brined anchovies with extracts from blueberry(Vaccunum sp.)fruits and leaves[J].Journal of food quality,2009,32(2):411-424.
[12] NACZK M,AMAROWICZ R,ZADERNOWSKI R,et al.Antioxidant activity of crude phenolic extracts from wild blueberry leaves[J].Polish journal of food and nutrition science,2003,53(12):166-169.
[13] DENG Y,YANG G Y,YUE J,et al.Infiuences of ripening stages and extracting solvents on the polyphenolic compounds,antimicrobial and antioxidant activities of blueberry leaf extracts[J].Food control,2014,38(1):184-191.
[14] TAKESHITA M,ISHIDA Y,AKAMATSU E,et al.Proanthocyanidin from blueberry leaves suppresses expression of subgenomic hepatitis C virus RNA[J].Journal of biological chemistry,2009,284(32):21165-21176.
[15] 李春阳,冯进.蓝莓叶多酚与蓝莓果渣多酚提取物抗氧化活性研究[J].食品工业科技,2013,34(7):56-60.
[16] 华雨薇,李春阳,王帆,等.蓝莓叶多酚对高脂小鼠血脂及肝脏组织的影响[J].食品科学,2016,37(11):222-225.
[17] 黄森,苏智娜,胡超伟,等.蓝莓叶茶植物营养素饮料的发明和工业化生产标准及工艺[J].饮料工业2016,19(6):25-30.
[18] 王胜鹏,龚自明,陈勋,等.近五年茶鲜叶杀青工艺研究进展及展望[J].湖北农业科学,2017,56(11):2008-2010.
[19] 敖存,唐德松,张俊,等.不同杀青工艺对秋茶香气品质的影响[J].食品工业科技,2011,32(5):309-311.
[20] 叶飞,高士伟,龚自明,等.不同杀青方式对绿茶品质的影响[J].四川农业大学学报,2014,32(2):160-164,171.
[21] 王兴奎,夏兵,孙达.杀青方式对绿茶加工过程中品质的影响[J].现代农业科技,2014(22):271-272.
[22] 马惠民,施秋妤,钱和.杀青技术对绿茶品质的影响研究概述[J].河南农业科学,2012,41(8):1-5.
[23] 赵沙鸥,石旭平,李文金,等.不同杀青方式对夏秋茶品质的影响研究[J].蚕桑茶叶通讯,2013(6):24-26.
[24] 周天山,余有本,李冬花,等.微波杀青对绿茶品质的影响[J].中国茶叶,2010(6):20-21.
[25] 战伟伟,司振军,王超萍,等.蓝莓叶原花青素提取工艺研究[J].粮食与油脂,2010(6):39-42.
[26] WANG L J,WU J,WANG H X,et al.Composition of phenolic compounds and antioxidant activity in the leaves of blueberry cultivars[J].Journal of functional foods,2015,16:295-304.