陈年生普与熟普的黄烷醇类活性成分分析
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摘要
采用Folin-Ciocalteu比色法和LC-DAD-ESI-MS法对陈年生普(以下简称APT)和熟普(以下简称YPT)中总多酚(The total phenolic,TPC)和黄烷醇类活性成分进行分析。研究结果表明,从APT和YPT中确定了8种黄烷醇类活性成分,它们分别是儿茶素(C)、表儿茶素(EC)、表儿茶素没食子酸酯(ECG)、表没食子儿茶素(EGC)、表没食子儿茶素没食子酸酯(EGCG)、没食子儿茶素(GC)、没食子儿茶素没食子酸酯(GCG)、儿茶素没食子酸酯(CG)。2种茶中GC含量差异不显著,APT中的TPC和其余7种黄烷醇类化合物含量均显著高于YPT中。不同产地普洱茶的TPC和8种黄烷醇类化合物含量差异不显著,不同年份差异显著。主成分分析法(PCA)和层次聚类分析(HCA)依据TPC和黄烷醇类化合物能将APT和YPT很好的聚类,成功区分出APT和YPT样品;除GC外的其余7种黄烷醇类化合物和TPC均是很好的化学标记。
The purpose of this study was to supervise the quality of Pu'er tea and provide reference for consumers to purchase Pu'er tea. Folin-ciocalteu colorimetry and LC-DAD-ESI-MS were used to analyze total polyphenols( TPC)and flavanols in aged raw Pu'er tea( APT) and young ripened Pu'er tea( YPT). The results showed that there were eight flavanols identified from APT and YPT,which were catechin( C),epicatechin( EC),epicatechin gallic acid ester( ECG),table gallic catechins( EGC),table gallic catechin gallic acid ester( EGCG),gallnut catechins( GC),gallnut catechin gallic acid ester( GCG),and catechin gallate( CG). There was no significant difference in GC content between two teas while the contents of TPC and other seven flavanols in APT were significantly higher than that in YPT. Moreover,the contents of TPC and flavanols in Pu'er tea from different locations were not significantly different,but differences between teas with different years were significant. Furthermore,principal component analysis( PCA) and hierarchical clustering analysis( HCA) clustered APT and YPT well and therefore they could be distinguished from each other. Overall,in addition to GC,the other seven flavanols and TPC are good chemical markers,and combination of PCA and HCA can be used as an appropriate method to distinguish APT from YPT.
The purpose of this study was to supervise the quality of Pu'er tea and provide reference for consumers to purchase Pu'er tea. Folin-ciocalteu colorimetry and LC-DAD-ESI-MS were used to analyze total polyphenols( TPC)and flavanols in aged raw Pu'er tea( APT) and young ripened Pu'er tea( YPT). The results showed that there were eight flavanols identified from APT and YPT,which were catechin( C),epicatechin( EC),epicatechin gallic acid ester( ECG),table gallic catechins( EGC),table gallic catechin gallic acid ester( EGCG),gallnut catechins( GC),gallnut catechin gallic acid ester( GCG),and catechin gallate( CG). There was no significant difference in GC content between two teas while the contents of TPC and other seven flavanols in APT were significantly higher than that in YPT. Moreover,the contents of TPC and flavanols in Pu'er tea from different locations were not significantly different,but differences between teas with different years were significant. Furthermore,principal component analysis( PCA) and hierarchical clustering analysis( HCA) clustered APT and YPT well and therefore they could be distinguished from each other. Overall,in addition to GC,the other seven flavanols and TPC are good chemical markers,and combination of PCA and HCA can be used as an appropriate method to distinguish APT from YPT.
引文
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[23] ZUO Y,CHEN H,DENG Y. Simultaneous determination of catechins,caffeine and gallic acids in green,Oolong,black and pu-erh teas using HPLC with a photodiode array detector[J]. Talanta,2002,57(2):307-316.
[24]王兴华,念波,段双梅,等.数控与传统发酵普洱茶抗氧化活性与化学成分的比较[J].食品与发酵工业,2017,43(5):138-143.
[25] ZHANG L,LI N,MA ZZ,et al. Comparison of the chemical constituents of aged Pu-erh tea,ripened Pu-erh tea,and other teas using HPLC-DAD-ESI-MSn[J]. Journal of Agricultural and Food Chemistry,2011,59(16):8754-8 760.
[26]陈星卉.表儿茶素没食子酸酯抑菌活性的研究[J].黑龙江医药科学,2017,40(6):129-130; 132.
[27] TANAKA T,UMEKI H,NAGAI S,et al. Transformation of tea catechins and flavonoid glycosides by treatment with Japanese post-fermented tea acetone powder[J]. Food Chemistry,2012,134(1):276-281.
[28]曾亮,田小军,罗理勇,等.不同贮藏时间普洱生茶水提物的特征性成分分析[J].食品科学,2017,38(2):198-205.
[2] ZHOU ZX,DUAN WH,WU HY,et al. Investigation and analysis of consumptive request for Chinese premium teas[J]. Journal of Zhejiang University-SCIENCE B,2013,30:412-416.
[3]覃健军.普洱茶生茶抗运动疲劳作用研究[J].福建茶叶,2018,40(1):302-303.
[4] LV HP,ZHANG YJ,LIN Z,et al. Processing and chemical constituents of Pu-erh tea:A. review[J]. Food Research International,2013,53(2):608-618.
[5] WANG Q,BELCAK-CVITANOVI'C A,DURGO K,et al. Physicochemical properties and biological activities of a high-theabrownins instant Pu-erh tea produced using Aspergillus tubingensis[J]. LWT-Food Science and Technology,2018,90:598-605.
[6]郝彬秀,李颂,田海霞,等.普洱熟茶的发酵微生物研究进展[J].食品研究与开发,2018,39(8):203-206.
[7]蒋睿,罗理勇,常睿,等.普洱生茶和熟茶的品质化学成分分析比较[J].西南大学学报(自然科学版),2018,40(6):38-47.
[8] YI T,ZHU L,PENG WL,et al. Comparison of ten major constituents in seven types of processed tea using HPLCDAD-MS followed by principal component and hierarchical cluster analysis[J]. LWT-Food Science and Technology,2015,62(1):194-201.
[9]陈亚蓝,王雪青,王怡雯,等.基于Hep G2细胞模型研究普洱茶茶色素的抗氧化作用[J].食品科学,2017,38(1):226-231.
[10]顾小盼,潘勃,吴臻,等.普洱茶药理作用研究进展[J].中国中药杂志,2017,42(11):2 038-2 041.
[11] ZHANG HM,WANG CF,SHEN SM,et al. Antioxidant phenolic compounds from Pu-erh tea[J]. Molecules,2012,17(12):14 037-14 045.
[12]熊昌云,杨彬,彭远菊,等.普洱茶抑肥降脂作用比较研究[J].西南农业学报,2018,31(5):1 058-1 062.
[13] QIONG S,XISHUANG Y. History of Pu'er Tea and comparative study for the effect of its various extracts on lipidlowering diet[J]. Pakistan Journal of Pharmaceutical Sciences. 2014,27(4):1 015-1 022.
[14]陈亚蓝,王雪青,王怡雯,等.普洱茶茶色素对Hep G2细胞脂质代谢的影响及作用机理[J].食品科学,2017,38(17):203-209.
[15] LU CH,HWANG LS. Polyphenol contents of Pu-Erh teas and their abilities to inhibit cholesterol biosynthesis in Hep G2 cell line[J]. Food Chemistry,2008,111(1):67-71.
[16] KUO KL,WENG MS,CHIANG CT,et al. Comparative studies on the hypolipidemic and growth suppressive effects of Oolong,Black,Pu-erh,and Green Tea leaves in rats[J]. Journal of Agricultural and Food Chemistry,2005,53(2):480-489.
[17]包蓉,谷欣莹,陈佳.茶多酚提取纯化及其功能特性研究进展[J].安徽农学通报,2018,24(10):109-110;156.
[18]章辰琛,杜婷婷.茶多酚医药价值的研究进展[J].医学食疗与健康,2018(4):174-175.
[19]郑科勤.茶多酚的药理作用探讨[J].福建茶叶,2018,40(1):33-34.
[20]李媛,苏美冬,刘佩.茶叶中儿茶素的高效液相色谱法研究[J].农产品加工(上半月),2017(8):29-30; 34.
[21]周露露,高原,牛知慧,等.茶叶中儿茶素的药理作用及其研究进展[J].辽宁化工,2018,47(4):316-318;363.
[22]张慧.不同产地普洱茶主要成分含量分析[J].云南农业,2017(11):49-51.
[23] ZUO Y,CHEN H,DENG Y. Simultaneous determination of catechins,caffeine and gallic acids in green,Oolong,black and pu-erh teas using HPLC with a photodiode array detector[J]. Talanta,2002,57(2):307-316.
[24]王兴华,念波,段双梅,等.数控与传统发酵普洱茶抗氧化活性与化学成分的比较[J].食品与发酵工业,2017,43(5):138-143.
[25] ZHANG L,LI N,MA ZZ,et al. Comparison of the chemical constituents of aged Pu-erh tea,ripened Pu-erh tea,and other teas using HPLC-DAD-ESI-MSn[J]. Journal of Agricultural and Food Chemistry,2011,59(16):8754-8 760.
[26]陈星卉.表儿茶素没食子酸酯抑菌活性的研究[J].黑龙江医药科学,2017,40(6):129-130; 132.
[27] TANAKA T,UMEKI H,NAGAI S,et al. Transformation of tea catechins and flavonoid glycosides by treatment with Japanese post-fermented tea acetone powder[J]. Food Chemistry,2012,134(1):276-281.
[28]曾亮,田小军,罗理勇,等.不同贮藏时间普洱生茶水提物的特征性成分分析[J].食品科学,2017,38(2):198-205.