研究论文

桑叶金花茶中酚类物质动态变化及其抗氧化活性

  • 王吉成 ,
  • 刘轩 ,
  • 邹先伟 ,
  • 李倩 ,
  • 唐劲天 ,
  • 翟延君
展开
  • 1. 辽宁中医药大学药学院, 大连 116600;
    2. 清华大学工程物理系, 北京 100084
王吉成,硕士研究生,研究方向为中药品质评价与鉴定,电子信箱:419723822@qq.com

收稿日期: 2014-12-23

  修回日期: 2015-03-13

  网络出版日期: 2015-05-04

基金资助

中国博士后科学基金特别资助项目(2014T70068)

Dynamic change and antioxidant activity of phenolics in the mulberry leaf and Jinhua tea

  • WANG Jicheng ,
  • LIU Xuan ,
  • ZOU Xianwei ,
  • LI Qian ,
  • TANG Jintian ,
  • ZHAI Yanjun
Expand
  • 1. College of Pharmacy, Liaoning University of Traditional Chinese Medicine, Dalian 116600, China;
    2. Department of Engineering Physics, Tsinghua University, Beijing 100084, China

Received date: 2014-12-23

  Revised date: 2015-03-13

  Online published: 2015-05-04

摘要

为探讨桑叶固体双向发酵过程中水溶性酚类物质含量的动态变化及其抗氧化活性,应用三氯化铝比色法、Folin-酚法测定桑叶固体双向发酵物中水溶性总黄酮及总酚酸含量,并以清除1-1-二苯基-2-三硝基苯肼(DPPH)、2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐(ABTS+)、铁还原能力3 个指标,评价桑叶固体双向发酵过程中体外抗氧化活性的变化情况。结果发现,随着发酵时间的延长,桑叶固体双向发酵物中水溶性总黄酮、总酚酸均呈先增加后减少的趋势。其中发酵14 d 水溶性黄酮质量分数最多为2.16 mg/g,20 d 水溶性总酚酸质量分数最多为1.48 mg/g。对于体外3 个抗氧化指标而言,整体表现为:14 d>7 d>11 d>20 d>40 d 。

本文引用格式

王吉成 , 刘轩 , 邹先伟 , 李倩 , 唐劲天 , 翟延君 . 桑叶金花茶中酚类物质动态变化及其抗氧化活性[J]. 科技导报, 2015 , 33(7) : 95 -99 . DOI: 10.3981/j.issn.1000-7857.2015.07.016

Abstract

This paper aims to investigate the dynamic change and antioxidant activity of water soluble phenolic substances in mulberry leaves and Eurotium cristatum solid bi-directional fermentation process. The contents of the water soluble total flavonoids and total phenolics were measured by using AlCl3 method and Folin-Ciocalteu method. At the same time, the antioxidant activity changes of the solid bi-directional fermentation process were evaluated by three in vitro experiments including DPPH assay, ABTS+ assay and ferric-reducing power assay. The results showed that during the fermentation process, the water soluble total flavonoids and total phenolics decreased after the initial increase. The water soluble flavonoid content after 14 days' fermentation was the highest, being 2.16 mg/g, and the water soluble phenolics content after 20 days' fermentation was the highest, being 1.48 mg/g. The antioxidant activity displayed an order of 14 d>7 d>11 d>20 d>40 d.

参考文献

[1] 王忠华, 吴月燕, 张燕忠. 不同加工工艺制成桑叶茶的感官品质及营养活性成分分析[J]. 蚕业科学, 2011, 37(2): 272-277. Wang Zhonghua, Wu Yueyan, Zhang Yanzhong. Analysis on organoleptic quality and nutrient active ingredients of mulberry- leaf teas made by different processing techniques[J]. Science of Sericulture, 2011, 37(2): 272-277.
[2] 温琼英, 刘素纯. 茯砖茶发花中优势菌的演变规律[J]. 茶叶科学, 1991, 11(增1): 56-62. Wen Qiongying, Liu Suchun. Evolutionary regulation of dominant fungi in Fuzhuan Brick tea duriing the Fungus growing process[J]. Journal of Tea Science, 1991, 11(Suppl 1): 56-62.
[3] Xu A, Wang Y, Wen J, et al. Fungal community associated with fermentation and storage of Fu zhuan brick tea[J]. International Journal of Food Microbiology, 2011, 146(1): 14-22.
[4] 陈云兰. 茯砖茶"冠突散囊菌"的分离鉴定及其对茯砖茶品质的影响[D]. 南京: 南京农业大学, 2004. Chen Yunlan. "Jinhua fungus": Its taxonomic position and its influence on quality of Fuzhuan Brick tea[D]. Nanjing: Nanjing Agricultural University, 2004.
[5] 蔡正安, 刘素纯, 刘仲华, 等. 茯砖茶中冠突散囊菌纤维素酶的酶学性质研究[J]. 茶叶科学, 2010, 30(1): 57-62. Cai Zheng′an, Liu Suchun, Liu Zhonghua, et al. Cellulase enzymatic property of Eurotium cristatum from brick tea[J]. Journal of Tea Science, 2010, 30(1): 57-62.
[6] 刘巧林. 液态发酵茶工艺参数及相关酶活性的研究[D]. 成都: 四川农业大学, 2007. Liu Qiaolin. Studies on technologic parameters of liquid fermentation and interrelated enzyme activity of tea[D]. Chengdu: Sichuan Agricultural University, 2007.
[7] 黄秋桂, 张灵枝, 龚雪梅, 等. 黑茶优势菌对绿茶浸提液发酵过程多酚类化合物的影响[J]. 食品科学, 2014, 35(11): 164-167. Huang Qiugui, Zhang Lingzhi, Gong Xuemei, et al. Effect of fermentation with preponderant fungi from dark tea on tea polyphenols of green tea extracts[J]. Journal of Food Science, 2014, 35(11): 164- 167.
[8] 欧阳梅, 熊昌云, 屠幼英, 等. 冠突散囊菌对茶叶品质成分及其抗氧化活性影响[J]. 菌物学报, 2011, 30(2): 343-348. Oyang Mei, Xiong Changyun, Tu Youying, et al. Effects of Eurotium cristatum on tea quality and antioxidant activity[J]. Mycosystema, 2011, 30(2): 343-348.
[9] 郝鹏飞. 辣椒叶"金花"菌发酵产物及活性研究[D]. 北京: 北京中医药大学, 2013. Hao Pengfei. Study on the fermentation products and activity of pepper leaves and "Jinhua fungus"[D]. Beijing: Beijing University of Chinese Medicine, 2013.
[10] 王吉成, 刘轩, 徐志伟, 等. 中药桑叶固体发酵前后抗氧化活性的研究[J]. 中国医药导报, 2014, 11(33): 33-38. Wang Jicheng, Liu Xuan, Xu Zhiwei, et al. Antioxidant activities of the solid fermentation products in mulberry leaves[J]. Chian Medical Herald, 2014, 11(33): 33-38.
[11] Prior R, Wu X, Schaichs K. Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements[J]. Journal of Agricultural and Food Chemistry, 2005, 53(10): 4290- 4302.
[12] Hu F, Schmidt K, Stoyanoba S, et al. Radical scavengers from the entomogenous deuteromycete Beauveria amorpha[J]. Planta Medica, 2002, 68(1): 64-65.
[13] 张小娜, 邹先伟, 李莹, 等. 茯砖茶不同溶剂提取物抗氧化活性研究[J]. 中国医药导报, 2014, 11(10): 9-13. Zhang Xiaona, Zou Xianwei, Li Ying, et al. Antioxidant activities of different extracts from Fuzhuan Brick Tea[J]. Chian Medical Herald, 2014, 11(10): 9-13.
[14] 肖洪, 黄先智, 沈以红, 等. 不同发酵条件对桑叶茶生物活性成分含量的影响[J]. 食品科学, 2013, 34(23): 216-220. Xiao Hong, Huang Xianzhi, Shen Yihong, et al. Effects of different fementation conditions on the contents of bioactive ingredients in fermented mulberry leaf tea[J]. Journal of Food Science, 2013, 34(23): 216-220.
[15] 白海娜, 王振宁, 张华, 等. 多酚类化合物与黑木耳多糖协同抗氧化作用研究[J]. 食品工业科技, 2013, 34(22): 124-134. Bai Haina, Wang Zhenning, Zhang Hua, et al. Study on synergistic effect of polyphenols and an Auricularia polysaccharides combination on antioxidant actibity[J]. Science and Technology of Food Industry, 2013, 34(22): 124-134.
[16] 黄晓杰, 柴哲, 杨忠燕, 等. 蓝莓酒发酵过程中抗氧化物质变化规律研究[J]. 食品工业科技, 2013, 34(17): 103-105. Huang Xiaojie, Chai Zhe, Yang Zhongyan, et al. Research of the change rules of antioxidant substances of blueberry wines during fermentation[J]. Science and Technology of Food Industry, 2013, 34 (17): 103-105.
[17] 郭敏, 张宝善, 徐辉艳, 等. 柿酒发酵过程中酚类物质的变化规律研究[J]. 食品工业科技, 2010, 31(10): 219-222. Guo Min, Zhang Baoshan, Xu Huiyan, et al. Study on change regulation of phenolic compounds during persimmon wine fermentation[J]. Science and Technology of Food Industry, 2010, 31(10): 219-222.
[18] 王宁, 张海宁, 马永昆, 等. 蓝莓酒发酵过程中酚类物质动态变化及其抗氧化活性研究[J/OL]. 现代食品科技, [2014-12-05], http://www. cnki.net/kcms/detail/44.1620.TS.20141205.1157.045.html. Wang Ning, Zhang Haining, Ma Yongkun, et al. Study on dynamic change of phenolics and antioxidant activity in the fermentation process of blueberry wine[J/OL]. Modern Food Science and Technology, [2014- 12- 05], http://www.cnki.net/kcms/detail/44.1620. TS.20141205.1157.045.html.
[19] Patricia B, Remedios C, Jose Antonio S P, et al. Influence of metallic content of fino sherry wine on its susceptibility to browning[J]. Food Research International, 2002, 35: 785-791.
[20] 谢丽源, 甘炳成, 彭卫红, 等. 灵芝深层发酵产物抗氧化活性与抗氧化能力分析[J]. 食品工业科技, 2015, 36(2): 105-109. Xie Liyuan, Gan Bingcheng, Peng Weihong, et al. Analysis of antioxidant substances and antioxidant capacity of submerged fermentation product of Ganoderma lucidum[J]. Science and Technology of Food Industry, 2015, 36(2): 105-109.
文章导航

/