摘要
六堡茶是历史上著名的黑茶之一,具有独特的风味品质和保健功效。为了探明不同陈化时间对六堡茶主要品质化学成分及其抗氧化活性的影响,分别采用4种不同化学分析法(铁离子还原抗氧化能力、清除1,1-二苯基苦基苯肼自由基活性、清除2,2-联氮基-双-(3-乙基苯并噻唑啉-6-磺酸)二氨盐自由基活性以及清除超氧阴离子自由基活性)和1种生物学方法(细胞抗氧化法)分析比较不同陈化时间(6 a以及8 a左右、10 a以上)对六堡茶抗氧化活性的影响。结果表明,随着陈化时间的增加,六堡茶茶汤中水浸出总量、茶多酚、儿茶素以及游离氨基酸等主要化学成分含量呈下降趋势,而茶褐素含量呈增加趋势;六堡茶的抗氧化活性随着陈化时间的增加一般存在降低的趋势,陈化6 a样品的抗氧化活性显著高于陈化10 a以上的样品;此外,六堡茶的细胞抗氧化能力随着陈化时间的延长有一定的增加趋势。相关性分析表明,六堡茶的抗氧化活性与其水浸出物含量、茶多酚、儿茶素等成分的含量水平存在较强的相关性。不同陈化时间对六堡茶的抗氧化活性具有重要的影响,六堡茶的抗氧化活性下降可能与其主要茶多酚成分等含量下降有关,而其细胞抗氧化能力的增强可能与茶褐素成分含量增加有关。
Liupao tea is one kind of the famous dark tea in history with special flavors and many health functions.In this study,in order to elucidate the effects of different aging times on the main quality chemical components of Liupao tea and its antioxidant activity,four different chemical assays(including ferric ion reducing antioxidant power,1,1-diphenyl-2-picrylhydrazyl free radical scavenging capacity,2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)ammonium salt radical scavenging capacity,and the superoxide anion radical scavenging activity)and one biological assay(cellular antioxidant activity)were employed to analyze and compare the effects of different aging times(6 a,about 8 a,and over 10 a)on the antioxidant activity of Liupao tea.The results showed that the content of major chemical components such as total water extracts,tea polyphenols,catechins,and free amino acids in the tea infusion of Liupao tea showed a decreasing trend with the increase of aging time,while the content of theabrownines showed an increasing trend.The antioxidant activity of generally had a decreasing trend with the increase of aging time,the samples with ageing time of six years possessed significant higher antioxidant activities than those with ageing time of more than ten years.Additionally,the cellular antioxidant activity of Liupao tea had a certain increasing trend with the prolonging of aging time.Correlation analysis showed that the antioxidant activities of Liupao tea were strongly correlated with the content levels of the components including water extracts,tea polyphenols,catechins.Different aging time had an important effect on the antioxidant activities of Liupao tea.The decreased antioxidant activities of Liupao tea might be related to the decrease of its main tea polyphenols content,while the enhancement of its cellular antioxidant capacity might be related to the increase of the content of theabrownines.
作者
杨高中
马士成
张悦
林智
吕海鹏
YANG Gaozhong;MA Shicheng;ZHANG Yue;LIN Zhi;LYU Haipeng(Key Laboratory of Tea Biology and Resources Utilization,Ministry of Agriculture and Rural Affairs/Tea Research Institute,Chinese Academy of Agricultural Sciences,Hangzhou 310008,China;Graduate School of Chinese Academy of Agricultural Sciences,Beijing 100081,China;Wuzhou Liupao Tea Research Association,Wuzhou 543000,China)
出处
《山西农业科学》
2022年第11期1519-1526,共8页
Journal of Shanxi Agricultural Sciences
基金
广西科技重大专项(桂科AA20302018-12)。
关键词
六堡茶
陈化时间
抗氧化活性
化学成分
相关性分析
Liupao tea
aging time
antioxidant activity
chemical components
correlation analysis
