4种茶的多酚含量、抗氧化性及抑制α-淀粉酶活性的比较
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摘要
将新会柑普茶与普洱茶、毛尖、滇红几种常见的茶叶品种进行成分和功效比较,为这一茶叶家族新成员的健康功效提供科学依据,为其产业发展提供科学指导。以没食子酸为标准品,运用福林酚比色法比较柑普、普洱、滇红和毛尖的多酚含量;采用分光光度法测试4种茶的DPPH和ABTS自由基清除能力,从而评价4种茶的体外抗氧化活性;以阿卡波糖为阳性对照,采用分光光度法测试了茶乙醇粗提物对α-淀粉酶的抑制效果,初步评价4种茶的降糖活性。结果表明:4种茶提取物的多酚含量从高到低依次为毛尖(369.5 mg/g)、滇红(237.0 mg/g)、普洱(200.5mg/g)、柑普(194.8 mg/g);4种茶提取物清除DPPH自由基的能力从强到弱依次是毛尖(IC50=4μg/mL)、滇红(IC50=6μg/mL)、普洱(IC50=15μg/mL)和柑普(IC50=18μg/mL);4种茶提取物清除ABTS自由基的能力从强到弱依次为毛尖(IC50=2μg/mL)、滇红(IC50=3μg/mL)、柑普茶和普洱茶(IC50=7μg/mL);以阿卡波糖为阳性对照,4种茶对α-淀粉酶的抑制作用从强到弱依次为毛尖(IC50=12.9 mg/mL)、滇红(IC50=19.0 mg/mL)、普洱(IC50=21.0 mg/mL)和柑普(IC50=24.9 mg/mL),α-淀粉酶抑制能力均优于阿卡波糖(IC50=26.7 mg/mL)。4种茶均具有较好的抗氧化和α-淀粉酶抑制活性,且这两种生理活性与多酚含量呈正相关,在保健食品开发方面具有较大的潜力。
In order to provide scientific basis for the health benefits and guidance for the industrial development of Xinhui Ganpu tea,the composition and biologic function of Xinhui Ganpu tea with Pu'er,Maojian,and Dianhong were carried out in this study. The polyphenol contents were determined by folin-phenol colorimetry method using gallic acid as a reference. The DPPH and ABTS radical scavenging activities of ethanol extracts of four kinds of tea were determined by spectrophotometry method,evaluating the antioxidant activity of the four samples in vitro.Using acarbose as a positive control,the inhibitory effect of tea ethanol extract on the activity of α-amylase was measured by spectrophotometry,and the hypoglycemic activity of four teas was evaluated initially. Results showed that the polyphenol contents of four samples from the highest to the lowest were Maojian(369.5 mg/g),Dianhong(237.0 mg/g),Pu'er(200.5 mg/g)and Ganpu(194.8 mg/g). The DPPH radicals scavenging activities of four samples from the strongest to the weakest were Maojian(IC50= 4 μg/mL),Dianhong(IC50=6 μg/mL),Pu'er(IC50=15 μg/mL) and Ganpu(IC50= 18 μg/mL). The ABTS radicals scavenging activities of four samples from the strongest to the weakest were Maojian(IC50= 2 μg/mL),Dianhong(IC50= =3 μg/mL),Pu'er and Ganpu(IC50=7 μg/mL). Using acarbose as positive control,four samples had obvious effect on inhibiting α-amylase,and they were Maojian(IC50=12.9 mg/mL),Dianhong(IC50=19.0 mg/mL),Pu'er(IC50=21.0 mg/mL)and Ganpu(IC50=24.9 mg/mL). Four samples have good anti-oxidative and α-amylase inhibitory activities,and the two physiological activities are positively related to polyphenol content. Four samples have great potential in the research and development of functional food.
In order to provide scientific basis for the health benefits and guidance for the industrial development of Xinhui Ganpu tea,the composition and biologic function of Xinhui Ganpu tea with Pu'er,Maojian,and Dianhong were carried out in this study. The polyphenol contents were determined by folin-phenol colorimetry method using gallic acid as a reference. The DPPH and ABTS radical scavenging activities of ethanol extracts of four kinds of tea were determined by spectrophotometry method,evaluating the antioxidant activity of the four samples in vitro.Using acarbose as a positive control,the inhibitory effect of tea ethanol extract on the activity of α-amylase was measured by spectrophotometry,and the hypoglycemic activity of four teas was evaluated initially. Results showed that the polyphenol contents of four samples from the highest to the lowest were Maojian(369.5 mg/g),Dianhong(237.0 mg/g),Pu'er(200.5 mg/g)and Ganpu(194.8 mg/g). The DPPH radicals scavenging activities of four samples from the strongest to the weakest were Maojian(IC50= 4 μg/mL),Dianhong(IC50=6 μg/mL),Pu'er(IC50=15 μg/mL) and Ganpu(IC50= 18 μg/mL). The ABTS radicals scavenging activities of four samples from the strongest to the weakest were Maojian(IC50= 2 μg/mL),Dianhong(IC50= =3 μg/mL),Pu'er and Ganpu(IC50=7 μg/mL). Using acarbose as positive control,four samples had obvious effect on inhibiting α-amylase,and they were Maojian(IC50=12.9 mg/mL),Dianhong(IC50=19.0 mg/mL),Pu'er(IC50=21.0 mg/mL)and Ganpu(IC50=24.9 mg/mL). Four samples have good anti-oxidative and α-amylase inhibitory activities,and the two physiological activities are positively related to polyphenol content. Four samples have great potential in the research and development of functional food.
引文
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[11]盛钊君,谭永权,葛思媛,等.新会柑胎仔和青皮、陈皮提取物的多酚含量及抗氧化活性比较研究[J].河南工业大学学报(自然科学版),2018,39(1):78-82.
[12]莫丽春,陈丽娟,吴月霖,等.四种天然产物对α-淀粉酶抑制作用研究[J].食品科技,2012,37(3):85-88.
[2]高海荣,陈秀丽,杨玉珍,等.超声萃取-紫外分光法快速测定茶叶中咖啡因[J].食品研究与开发,2015,36(8):73-76.
[3]高玉萍,涂云飞,杨秀芳,等.茶多酚制品中多酚含量测定方法比较研究[J].中国茶叶加工,2013(3):28-32.
[4] JIA Q,LIU X,WU X,et al. Hypoglycemic activity of a polyphenolic oligomer-rich extract of Cinnamomum parthenoxylon bark in normal and streptozotocin-induced diabetic rats[J]. Phytomedicine,2009,16(8):744-750.
[5]邱雅慧,薛凌,高夏青.丹参多酚酸盐对慢性心力衰竭患者心功能及炎症因子的影响[J].中国实验方剂学杂志,2013,19(7):321-323.
[6]伊娟娟,王振宇,曲航,等.植物多酚抗肿瘤活性及其机制研究进展[J].食品工业科技,2016,37(18):391-395.
[7] WANG L,GAO P,ZHANG M,et al. Prevalence and ethnic pattern of diabetes and prediabetes in China in 2013[J]. JAMA,2017,317(24):2515-2523.
[8]罗春雷,韦宇拓.淀粉酶的分类及应用研究进展[J].广西科学,2018,25(3):248-252.
[9]梁优珍,谭健华.柑普茶冲泡过程中的饮用安全性研究[J].现代食品,2016(22):118-120.
[10]梁优珍,曾勚,彭晓俊,等.柑普茶的微生物安全性研究[J].食品研究与开发,2017,38(4):138-140.
[11]盛钊君,谭永权,葛思媛,等.新会柑胎仔和青皮、陈皮提取物的多酚含量及抗氧化活性比较研究[J].河南工业大学学报(自然科学版),2018,39(1):78-82.
[12]莫丽春,陈丽娟,吴月霖,等.四种天然产物对α-淀粉酶抑制作用研究[J].食品科技,2012,37(3):85-88.