黄秋葵叶茶营养及挥发性成分分析
|
摘要
以黄秋葵鲜叶为原料,参照绿茶工艺制成黄秋葵叶茶,然后采用电感耦合等离子体质谱(ICP-MS)、原子吸收分光光度计、高效液相色谱(HPLC)以及气质联用(GC-MS)对黄秋葵叶茶的营养及挥发性成分进行分析。结果表明:黄秋葵叶茶中粗蛋白25.92%、游离氨基酸1.70%、多糖3.56%、多酚1.47%、黄酮1.18%、钾1754.13 mg/100 g、钙621.12 mg/100 g、类胡萝卜素153.42 mg/100 g、叶黄素97.44 mg/100 g和β-胡萝卜素29.06 mg/100 g。此外,还含有γ-氨基丁酸250.34 mg/100 g和咖啡碱6.43 mg/100 g。从黄秋葵叶茶中共鉴定出28种挥发性成分,其中醛类含量最高,占挥发性成分的47.53%;二甲基硫醚、己醛、D-柠檬烯、β-环柠檬醛和β-紫罗酮是黄秋葵叶茶的主要香气物质。黄秋葵叶茶含有丰富的营养成分,具有较高的营养价值,同时含有大量挥发性香气成分,其开发潜力较大。
The nutritional and volatile components of the okra leaf tea which was made from fresh okra leaves according to the green tea processing technology were analyzed by ICP-MS,atomic absorption spectrophotometry,HPLC and GC-MS techniques.Results indicated that crude protein,free amino acids,polysaccharides,polyphenols and flavonoids respectively accounted for 25.92%,1.70%,3.56%,1.47% and 1.18%. Potassium and calcium respectively were 1745.13 and621.12 mg/100 g,carotenoid,lutein and β-carotene respectively were 153.42 97.44 and 29.06 mg/100 g in okra leaf tea. In addition,the contents of γ-aminobutyric acid was 250.34 mg/100 g and caffeine was 6.43 mg/100 g. A total of 28 volatile components were identified in okra leaf tea,of which the contents of aldehyde compounds reached 47.53%. And dimethyl sulfide,hexanal,D-Limonene,β-cyclocitral and β-ionone all were characteristic aroma substances of okra leaf tea. From the results of the present experiments,okra leaf tea was rich in nutrients,which had a high nutritional value,and contained a large number of volatile aroma substances,that indicated its huge market potential.
The nutritional and volatile components of the okra leaf tea which was made from fresh okra leaves according to the green tea processing technology were analyzed by ICP-MS,atomic absorption spectrophotometry,HPLC and GC-MS techniques.Results indicated that crude protein,free amino acids,polysaccharides,polyphenols and flavonoids respectively accounted for 25.92%,1.70%,3.56%,1.47% and 1.18%. Potassium and calcium respectively were 1745.13 and621.12 mg/100 g,carotenoid,lutein and β-carotene respectively were 153.42 97.44 and 29.06 mg/100 g in okra leaf tea. In addition,the contents of γ-aminobutyric acid was 250.34 mg/100 g and caffeine was 6.43 mg/100 g. A total of 28 volatile components were identified in okra leaf tea,of which the contents of aldehyde compounds reached 47.53%. And dimethyl sulfide,hexanal,D-Limonene,β-cyclocitral and β-ionone all were characteristic aroma substances of okra leaf tea. From the results of the present experiments,okra leaf tea was rich in nutrients,which had a high nutritional value,and contained a large number of volatile aroma substances,that indicated its huge market potential.
引文
[1]Schafleitner R,Kumar S,Lin C,et al.The okra(Abelmoschus esculentus)transcriptome as a source for gene sequence information and molecular markers for diversity analysis[J].Gene,2013,517(1):27-36.
[2]Liu J,Zhao Y,Wu Q,et al.Structure characterisation of polysaccharides in vegetable“okra”and evaluation of hypoglycemic activity[J].Food Chemistry,2018,242:211-216.
[3]Chen H,Jiao H,Cheng Y,et al.In vitro and in vivo Immunomodulatory activity of okra(Abelmoschus esculentus L.)Polysaccharides[J].Journal of Medicinal Food,2016,19(3):253-265.
[4]Sabitha V,Ramachandran S,Naveen K R,et al.Antidiabetic and antihyperlipidemic potential of Abelmoschus esculentus(L.)Moench.in streptozotocin-induced diabetic rats[J].Journal of Pharmacy and Bioallied Sciences,2011,3(3):397-402.
[5]李孟秋.黄秋葵种子抗抑郁活性及机制研究[D].天津:天津科技大学,2016.
[6]Zheng W,Zhao T,Feng W,et al.Purification,characterization and immunomodulating activity of a polysaccharide from flowers of Abelmoschus esculentus[J].Carbohydrate Polymers,2014,106:335-342.
[7]Camciuc M,Deplagne M,Vilarem G,et al.Okra-Abelmoschus esculentus L.(Moench.)a crop with economic potential for set aside acreage in France.[J].Industrial Crops and Products,1998,7(2-3):257-264.
[8]陈方娟.秋葵和飞扬草的化学成分研究[D].杭州:浙江工商大学,2013.
[9]Boukari I,Shier N W,Fernandez R X E,et al.Calcium analysis of selected Western African foods[J].Journal of Food Composition and Analysis,2001,14(1):37-42.
[10]Nwachukwu E C,Nulit R,Go R.Nutritional and biochemical properties of Malaysian okra variety[J].Advancement in Medicinal Plant Research,2014.
[11]罗燕春,韦吉,黎军平,等.黄秋葵叶粉中叶黄素和β-胡萝卜素的稳定性研究[J].中国农学通报,2008(7):85-88.
[12]靳银杰.黄秋葵化学成分与抗氧化活性研究[D].郑州:郑州大学,2012.
[13]白石琦.黄秋葵叶多糖的分离纯化、初步表征及其抗氧化活性研究[D].镇江:江苏大学,2013.
[14]C A O A.Official Methods of Analysis:15th Edition[J].TrAC Trends in Analytical Chemistry,1990,9(4):VI.
[15]王学奎,黄见良.植物生理生化实验原理与技术[M].北京:高等教育出版社,2015.
[16]宋思圆,苏平,王丽娟,等.响应面试验优化超声提取黄秋葵花果胶多糖工艺及其体外抗氧化活性[J].食品科学,2017,38(2):283-289.
[17]Jabeen S,Alam S,Saleem M,et al.Withering timings affect the total free amino acids and mineral contents of tea leaves during black tea manufacturing[J].Arabian Journal of Chemistry,2015.
[18]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.GB/T 14456.1-2017绿茶[S].
[19]陆松侯,施兆鹏.茶叶审评与检验[M].北京:中国农业出版社,2001.
[20]Ho C,Zheng X,Li S.Tea aroma formation[J].Food Science and Human Wellness,2015,4(1):9-27.
[21]王富河,赵师成,阎腾飞,等.信阳大茶沟翅柃古茶茶叶品质评价[J].河南农业科学,2016(7):44-48.
[22]Chen G,Yuan Q,Saeeduddin M,et al.Recent advances in tea polysaccharides:Extraction,purification,physicochemical characterization and bioactivities[J].Carbohydrate Polymers,2016,153:663-678.
[23]杜贤明,黎小萍,俞燕芳,等.蒸青桑叶茶加工过程中主要品质成分变化的研究[J].蚕桑茶叶通讯,2015(5):1-3.
[24]张敏.薄荷叶茶加工工艺研究[D].保定:河北农业大学,2009.
[25]刘慧娟,郑云展,陈燕霞,等.微波真空干制加工对荷叶茶酚类物质含量及其抗氧化活性的影响[J].食品科学技术学报,2016(3):40-45.
[26]Ye Y,Yan J,Cui J,et al.Dynamic changes in amino acids,catechins,caffeine and gallic acid in green tea during withering[J].Journal of Food Composition and Analysis,2018,66:98-108.
[27]Zhang Q,Ruan J.Tea:Analysis and tasting[J].Encyclopedia of Food and Health,2016:256-267.
[28]王萍,肖文君,胡帅,等.黄秋葵不同品系和不同组织部位的果胶和咖啡因含量比较研究[J].激光生物学报,2015(2):175-179.
[29]黄阿根,陈学好,高云中,等.黄秋葵的成分测定与分析[J].食品科学,2007(10):451-455.
[30]Karak T,Bhagat R M.Trace elements in tea leaves,made tea and tea infusion:A review[J].Food Research International,2010,43(9):2234-2252.
[31]李旭玫.茶叶中的矿质元素对人体健康的作用[J].中国茶叶,2002(2):30-31.
[32]罗婷,赵镭,胡小松,等.绿茶矿质元素特征分析及产地判别研究[J].食品科学,2008(11):494-497.
[33]Diana M,Quílez J,Rafecas M.Gamma-aminobutyric acid as a bioactive compound in foods:A review[J].Journal of Functional Foods,2014,10:407-420.
[34]Scharbert S,Hofmann T.Molecular definition of black tea taste by means of quantitative studies,taste reconstitution,and omission experiments[J].Journal of Agricultural and Food Chemistry,2005,53(13):5377-5384.
[35]Liu Y,Luo L,Liao C,et al.Effects of brewing conditions on the phytochemical composition,sensory qualities and antioxidant activity of green tea infusion:A study using response surface methodology[J].Food Chemistry,2018.
[36]Zhu Y,Lv H,Shao C,et al.Identification of key odorants responsible for chestnut-like aroma quality of green teas[J].Food Research International,2018,108:74-82.
[37]弓威,顾丰颖,贺凡,等.山楂茶特征成分分析[J].食品科学,2015(20):115-119.
[38]梁贵秋,李全,陆飞,等.桑叶茶挥发性成分的GC-MS分析[J].现代食品科技,2013(5):1157-1159.
[39]侯鹏娟,郭鹏,茹琦,等.黄葵籽中挥发性成分的GC-MS分析研究[J].食品科技,2017(2):281-285.
[2]Liu J,Zhao Y,Wu Q,et al.Structure characterisation of polysaccharides in vegetable“okra”and evaluation of hypoglycemic activity[J].Food Chemistry,2018,242:211-216.
[3]Chen H,Jiao H,Cheng Y,et al.In vitro and in vivo Immunomodulatory activity of okra(Abelmoschus esculentus L.)Polysaccharides[J].Journal of Medicinal Food,2016,19(3):253-265.
[4]Sabitha V,Ramachandran S,Naveen K R,et al.Antidiabetic and antihyperlipidemic potential of Abelmoschus esculentus(L.)Moench.in streptozotocin-induced diabetic rats[J].Journal of Pharmacy and Bioallied Sciences,2011,3(3):397-402.
[5]李孟秋.黄秋葵种子抗抑郁活性及机制研究[D].天津:天津科技大学,2016.
[6]Zheng W,Zhao T,Feng W,et al.Purification,characterization and immunomodulating activity of a polysaccharide from flowers of Abelmoschus esculentus[J].Carbohydrate Polymers,2014,106:335-342.
[7]Camciuc M,Deplagne M,Vilarem G,et al.Okra-Abelmoschus esculentus L.(Moench.)a crop with economic potential for set aside acreage in France.[J].Industrial Crops and Products,1998,7(2-3):257-264.
[8]陈方娟.秋葵和飞扬草的化学成分研究[D].杭州:浙江工商大学,2013.
[9]Boukari I,Shier N W,Fernandez R X E,et al.Calcium analysis of selected Western African foods[J].Journal of Food Composition and Analysis,2001,14(1):37-42.
[10]Nwachukwu E C,Nulit R,Go R.Nutritional and biochemical properties of Malaysian okra variety[J].Advancement in Medicinal Plant Research,2014.
[11]罗燕春,韦吉,黎军平,等.黄秋葵叶粉中叶黄素和β-胡萝卜素的稳定性研究[J].中国农学通报,2008(7):85-88.
[12]靳银杰.黄秋葵化学成分与抗氧化活性研究[D].郑州:郑州大学,2012.
[13]白石琦.黄秋葵叶多糖的分离纯化、初步表征及其抗氧化活性研究[D].镇江:江苏大学,2013.
[14]C A O A.Official Methods of Analysis:15th Edition[J].TrAC Trends in Analytical Chemistry,1990,9(4):VI.
[15]王学奎,黄见良.植物生理生化实验原理与技术[M].北京:高等教育出版社,2015.
[16]宋思圆,苏平,王丽娟,等.响应面试验优化超声提取黄秋葵花果胶多糖工艺及其体外抗氧化活性[J].食品科学,2017,38(2):283-289.
[17]Jabeen S,Alam S,Saleem M,et al.Withering timings affect the total free amino acids and mineral contents of tea leaves during black tea manufacturing[J].Arabian Journal of Chemistry,2015.
[18]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.GB/T 14456.1-2017绿茶[S].
[19]陆松侯,施兆鹏.茶叶审评与检验[M].北京:中国农业出版社,2001.
[20]Ho C,Zheng X,Li S.Tea aroma formation[J].Food Science and Human Wellness,2015,4(1):9-27.
[21]王富河,赵师成,阎腾飞,等.信阳大茶沟翅柃古茶茶叶品质评价[J].河南农业科学,2016(7):44-48.
[22]Chen G,Yuan Q,Saeeduddin M,et al.Recent advances in tea polysaccharides:Extraction,purification,physicochemical characterization and bioactivities[J].Carbohydrate Polymers,2016,153:663-678.
[23]杜贤明,黎小萍,俞燕芳,等.蒸青桑叶茶加工过程中主要品质成分变化的研究[J].蚕桑茶叶通讯,2015(5):1-3.
[24]张敏.薄荷叶茶加工工艺研究[D].保定:河北农业大学,2009.
[25]刘慧娟,郑云展,陈燕霞,等.微波真空干制加工对荷叶茶酚类物质含量及其抗氧化活性的影响[J].食品科学技术学报,2016(3):40-45.
[26]Ye Y,Yan J,Cui J,et al.Dynamic changes in amino acids,catechins,caffeine and gallic acid in green tea during withering[J].Journal of Food Composition and Analysis,2018,66:98-108.
[27]Zhang Q,Ruan J.Tea:Analysis and tasting[J].Encyclopedia of Food and Health,2016:256-267.
[28]王萍,肖文君,胡帅,等.黄秋葵不同品系和不同组织部位的果胶和咖啡因含量比较研究[J].激光生物学报,2015(2):175-179.
[29]黄阿根,陈学好,高云中,等.黄秋葵的成分测定与分析[J].食品科学,2007(10):451-455.
[30]Karak T,Bhagat R M.Trace elements in tea leaves,made tea and tea infusion:A review[J].Food Research International,2010,43(9):2234-2252.
[31]李旭玫.茶叶中的矿质元素对人体健康的作用[J].中国茶叶,2002(2):30-31.
[32]罗婷,赵镭,胡小松,等.绿茶矿质元素特征分析及产地判别研究[J].食品科学,2008(11):494-497.
[33]Diana M,Quílez J,Rafecas M.Gamma-aminobutyric acid as a bioactive compound in foods:A review[J].Journal of Functional Foods,2014,10:407-420.
[34]Scharbert S,Hofmann T.Molecular definition of black tea taste by means of quantitative studies,taste reconstitution,and omission experiments[J].Journal of Agricultural and Food Chemistry,2005,53(13):5377-5384.
[35]Liu Y,Luo L,Liao C,et al.Effects of brewing conditions on the phytochemical composition,sensory qualities and antioxidant activity of green tea infusion:A study using response surface methodology[J].Food Chemistry,2018.
[36]Zhu Y,Lv H,Shao C,et al.Identification of key odorants responsible for chestnut-like aroma quality of green teas[J].Food Research International,2018,108:74-82.
[37]弓威,顾丰颖,贺凡,等.山楂茶特征成分分析[J].食品科学,2015(20):115-119.
[38]梁贵秋,李全,陆飞,等.桑叶茶挥发性成分的GC-MS分析[J].现代食品科技,2013(5):1157-1159.
[39]侯鹏娟,郭鹏,茹琦,等.黄葵籽中挥发性成分的GC-MS分析研究[J].食品科技,2017(2):281-285.