恩施富硒茶硒和茶多酚的溶出特征及抗氧化活性研究
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摘要
以硒溶出量为指标,采用单因素和正交试验优化恩施富硒茶的冲泡工艺,并考察水质和冲泡次数对恩施富硒茶硒和茶多酚的溶出特征以及抗氧化活性的影响。结果表明:恩施富硒茶的最优冲泡条件为茶水比2∶50(m/V,g/mL)、冲泡温度100℃、冲泡时间6min、茶叶粒径150μm;在最优冲泡条件下,硒的溶出量为385.57ng/g,且一道茶汤中硒的浸出率约为12%,分别是二道茶汤和三道茶汤的3倍和6～7倍。自来水冲泡的茶汤硒溶出量要高于超纯水冲泡的茶汤,每道茶汤中四价硒所占比例为70%～90%,且溶出的硒大部分存在于茶叶溶出的小分子部分。茶多酚的溶出规律与硒相似,一道茶汤中茶多酚的溶出量达到60mg/g,分别是二道茶汤和三道茶汤的2倍和3倍。抗氧化实验表明,富硒茶茶汤具有良好的抗氧化活性,且超纯水冲泡的茶汤抗氧化性要优于自来水;随着冲泡次数增加,茶汤的抗氧化活性也随之降低,冲泡3次即可达到对活性成分的较大利用。
The single factor and orthogonal experiments were performed to optimize the dissolution of selenium from Enshi Se-enriched tea.The effects of brewing times using tap water and ultrapure water on the antioxidant activity of the tea and the dissolution characteristics of selenium and polyphenols were studied.The results showed that the ratio of tea and water 2∶50(m/V,g/mL),brewing temperature 100℃,brewing time 6 min,tea particle size 150μm was the optimal brewing condition of Enshi Seenriched tea.Under the optimal brewing condition,the dissolution rate of selenium was 385.57 ng/g.The selenium leaching rate of the first tea soup was about 12%,nearly 3 and 6-7 times higher than that of the second and third brewing tea soup,respectively.The general dissolution rate of selenium in tea soup using the tap water was higher than that in ultrapure water.The proportion of tetravalent selenium was 70%to 90%in each tea soup,and the selenium was mostly distributed in the small molecules of tea soluble substance.Similar trend on polyphenols was found with 60 mg/g of extraction rate in the first tea soup,2 and 3 times higher than that in the second and third tea soup,respectively.Se-enriched tea soup had excellent antioxidant activity,and the antioxidant activity of tea soup brewed by ultrapure water was slightly higher than that of tap water.The antioxidant activity of tea soup decreased with the increase of the time of brewing.Brewing three times can achieve greater use of active ingredients.
The single factor and orthogonal experiments were performed to optimize the dissolution of selenium from Enshi Se-enriched tea.The effects of brewing times using tap water and ultrapure water on the antioxidant activity of the tea and the dissolution characteristics of selenium and polyphenols were studied.The results showed that the ratio of tea and water 2∶50(m/V,g/mL),brewing temperature 100℃,brewing time 6 min,tea particle size 150μm was the optimal brewing condition of Enshi Seenriched tea.Under the optimal brewing condition,the dissolution rate of selenium was 385.57 ng/g.The selenium leaching rate of the first tea soup was about 12%,nearly 3 and 6-7 times higher than that of the second and third brewing tea soup,respectively.The general dissolution rate of selenium in tea soup using the tap water was higher than that in ultrapure water.The proportion of tetravalent selenium was 70%to 90%in each tea soup,and the selenium was mostly distributed in the small molecules of tea soluble substance.Similar trend on polyphenols was found with 60 mg/g of extraction rate in the first tea soup,2 and 3 times higher than that in the second and third tea soup,respectively.Se-enriched tea soup had excellent antioxidant activity,and the antioxidant activity of tea soup brewed by ultrapure water was slightly higher than that of tap water.The antioxidant activity of tea soup decreased with the increase of the time of brewing.Brewing three times can achieve greater use of active ingredients.
引文
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[19]张卫红.复合酶解法提取茶叶中有效成分的过程研究[D].西安:西北大学,2005.
[20]XU B J,CHANG S K C.A comparative study on phenolic profiles and antioxidant activity of legumes as affected by extraction solvents[J].Journal of food science,2007,72(2):159-166.
[21]ZENG W C,ZHANG Z,GAO H,et al.Chemical composition,antioxidant,and antimicrobial activities of essential oil from pine needle(Cedrus deodara)[J].Journal of food science,2012,77(7):24-29.
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[23]何靓.水质和冲泡方式对绿茶茶汤及其抗氧化性能的影响[D].杭州:浙江大学,2016.
[24]郭维图.新技术装备助推中药工业现代化[J].机电信息,2014(2):1-11,27.
[2]中华全国供销合作总社.富硒茶:GH/T 1092-2014[S].北京:中国标准出版社,2014.
[3]梁春燕,唐颢,罗一帆.广东茶区茶叶含硒量初步调查分析[J].广东农业科学,2014,41(8):43-46.
[4]王珺.富硒茶中硒存在形态研究及其组分提取[D].西安:陕西科技大学,2015.
[5]焦自明,杨建雄,张小飞,等.紫阳富硒茶中茶多糖、碱溶性茶蛋白结构形貌及硒赋存形态[J].陕西师范大学学报(自然科学版),2012,40(1):72-76.
[6]谢娟平.紫阳富硒茶中硒的赋存形态及浸出率研究[J].食品研究与开发,2016,37(9):156-159.
[7]MOLAN A L,FLANAGAN J,WEI W,et al.Selenium-containing green tea has higher antioxidant and prebiotic activities than regular green tea[J].Food chemistry,2009,114(3):829-835.
[8]冯丽琴,杨芙莲,董文宾.富硒茶多糖的分离纯化及抗氧化性研究[J].陕西科技大学学报(自然科学版),2016,34(5):133-136.
[9]王瑞,陈波伟,杨晓萍,等.食物基质对模拟消化茶多酚含量及抗氧化活性的影响[J].华中农业大学学报,2017,36(6):105-112.
[10]刘淑媛,赵书青,倪德江,等.青砖茶不同超滤组分抑制α-淀粉酶和脂肪酶活性研究[J].华中农业大学学报,2017,36(6):99-104.
[11]YU F,SHENG J C,XU J,et al.Antioxidant activities of crude tea polyphenols,polysaccharides and proteins of selenium-enriched tea and regular green tea[J].European food research technology,2007,225:843-848.
[12]HU Q H,PAN G X,ZHU J C.Effect of fertilization on selenium content of tea and the nutritional function of Se-enriched tea in rats[J].Plant and soil,2002,238:91-95.
[13]杜琪珍,沈星荣,方兴汉.茶叶中的硒成分分析[J].茶叶科学,1991(2):133-137.
[14]钟颜麟,刘勤晋.茶硒赋存形态的研究[J].茶叶科学,1992(2):94.
[15]黎梅雨,张清安,魏雪.不同冲泡条件对紫阳富硒茶中硒溶出的影响[J].陕西农业科学,2014,60(11):50-53.
[16]赵宁,何梦飞,张清安.紫阳富硒茶冲泡过程中部分成分的溶出研究[J].农产品加工(学刊),2014(19):45-48,51.
[17]中国国家质量监督检验检疫总局.茶叶中硒含量的检测方法:GB/T 21729-2008[S].北京:中国标准出版社,2014.
[18]王梅,张红香,邹志辉,等.原子荧光光谱法测定富硒螺旋藻片中不同形态、价态的硒[J].食品科学,2011,32(6):179-182.
[19]张卫红.复合酶解法提取茶叶中有效成分的过程研究[D].西安:西北大学,2005.
[20]XU B J,CHANG S K C.A comparative study on phenolic profiles and antioxidant activity of legumes as affected by extraction solvents[J].Journal of food science,2007,72(2):159-166.
[21]ZENG W C,ZHANG Z,GAO H,et al.Chemical composition,antioxidant,and antimicrobial activities of essential oil from pine needle(Cedrus deodara)[J].Journal of food science,2012,77(7):24-29.
[22]LI X M,LI X L,ZHOU A G.Evaluation of antioxidant activity of the polysaccharides extracted from lycium barbarum fruits in vitro[J].European polymer journal,2007,43(2):488-497.
[23]何靓.水质和冲泡方式对绿茶茶汤及其抗氧化性能的影响[D].杭州:浙江大学,2016.
[24]郭维图.新技术装备助推中药工业现代化[J].机电信息,2014(2):1-11,27.