不同工艺条件白花败酱茶的品质比较分析
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摘要
为筛选白花败酱最适的深加工艺,实验采用四种不同工艺制成白花败酱茶,并对其感官品质、营养品质、功能活性成分及黄酮类成分进行了含量测定和分析比较。结果表明,不同工艺对白花败酱茶品质的影响很大。其中,70℃烘干的对照一般营养和色素成分含量最高,水浸出物、游离氨基酸、叶绿素和类胡萝卜素含量分别达59.15%、417.34μg/g·DW、7.63 mg/g·DW、1.07 mg/g·DW。微波杀青的感官品质最好,总得分92.16;且皂苷含量最高,达13.08mg/g·DW。沸水杀青的多糖、总酚和总黄酮含量最高,分别为39.00 mg/g·DW、29.39 mg/g·DW、61.45 mg/g·DW。未杀青产品不仅在感官品质、营养成分上低于微波杀青和沸水杀青,而且其功能活性成分含量最低。另外,HPLC对四种产品的黄酮类成分分析发现,沸水杀青中绿原酸和异牡荆苷含量最高,达到64.67 mg/g·DW和3.50 mg/g·DW;微波杀青中次之,为34.62 mg/g·DW和1.88 mg/g·DW;二者均显著高于对照12.77 mg/g·DW和1.01 mg/g·DW。绿原酸和异牡荆苷含量是引起四种产品中总黄酮含量差异的主要因素。本研究结果为白花败酱的后续开发利用提供理论依据。
To optimize the appropriate deep processing technique for P.villosa,four different techniques were adopted to make P.villosa.The sensory quality,nutritional quality,functional active components and flavonoid constituents were evaluated.Results showed that different processes could greatly affect the quality of P.villosa tea.Specifically,the control sample dried under 70 ℃ had the highest nutritional and pigment ingredient contents,and their water extract,free amino acid,chlorophyll and carotenoid content were 59.15%,417.34 μg/g·DW,7.63 mg/g·DW and 1.07 mg/g·DW,respectively.Compared to the other methods,the sensory quality of the sample with microwave blanching was the best and had a total points of 92.16.The saponin content was the highest,13.08 mg/g·DW.The boiling water blanching led to the highest polysaccharide,total phenols and total flavonoid contents:39.00 mg/g·DW,29.39 mg/g·DW and 61.45 mg/g·DW,respectively.Unblanched products were poorer than those having undergone microwave and boiling water blanching in terms of the sensory quality and nutritional ingredient,which had the lowest functional active component contents.Compared to the control sample with the chlorogenic acid and isovitexin content of 12.77 mg/g·DW and 1.01 mg/g·DW,the flavonoid constituent analysis of the four products by HPLC showed that the boiling water blanching led to the highest chlorogenic acid and isovitexin contents(64.67 mg/g·DW and 3.50 mg/g·DW respectively);followed by the microwave blanching(34.62 mg/g·DW and 1.88 mg/g·DW respectively).The chlorogenic acid and isovitexin contents were the major factors causing the differences in the total flavonoid content in the four products.A theoretical basis for the follow-up development and utilization of P.villosa Juss was provided in this work.
To optimize the appropriate deep processing technique for P.villosa,four different techniques were adopted to make P.villosa.The sensory quality,nutritional quality,functional active components and flavonoid constituents were evaluated.Results showed that different processes could greatly affect the quality of P.villosa tea.Specifically,the control sample dried under 70 ℃ had the highest nutritional and pigment ingredient contents,and their water extract,free amino acid,chlorophyll and carotenoid content were 59.15%,417.34 μg/g·DW,7.63 mg/g·DW and 1.07 mg/g·DW,respectively.Compared to the other methods,the sensory quality of the sample with microwave blanching was the best and had a total points of 92.16.The saponin content was the highest,13.08 mg/g·DW.The boiling water blanching led to the highest polysaccharide,total phenols and total flavonoid contents:39.00 mg/g·DW,29.39 mg/g·DW and 61.45 mg/g·DW,respectively.Unblanched products were poorer than those having undergone microwave and boiling water blanching in terms of the sensory quality and nutritional ingredient,which had the lowest functional active component contents.Compared to the control sample with the chlorogenic acid and isovitexin content of 12.77 mg/g·DW and 1.01 mg/g·DW,the flavonoid constituent analysis of the four products by HPLC showed that the boiling water blanching led to the highest chlorogenic acid and isovitexin contents(64.67 mg/g·DW and 3.50 mg/g·DW respectively);followed by the microwave blanching(34.62 mg/g·DW and 1.88 mg/g·DW respectively).The chlorogenic acid and isovitexin contents were the major factors causing the differences in the total flavonoid content in the four products.A theoretical basis for the follow-up development and utilization of P.villosa Juss was provided in this work.
引文
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[26]谢棒祥,张敏红.生物类黄酮的生理功能及其应用研究进展[J].动物营养学报,2003,15(2):11-15XIE Bang-xiang,ZHANG Min-hong.Research progress on physiological functions and application of bioflavonoids[J].Journal of Animal Nutrition,2003,15(2):11-15
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[2]陈炳华.白花败酱食疗价值高[J].植物杂志,2002,6:15CHEN Bing-hua.Food therapy of Patrinia villosa[J].Journal of Plant,2002,6,15
[3]罗梅兰.白花败酱矿物质元素分析与利用[J].广东微量元素科学,2014,21(7):25-27LUO Mei-lan.Analysis and usage of mineral elements in Patrlnia villosa[J].Guangdong Weiliang Yuansu Kexue,2014,21(7):25-27
[4]段来军,史玉敏,罗先真,等.不同叶面喷肥处理对白花败酱生长生理的影响[J].江西农业学报,2013,25(12):93-95DUAN Lai-jun,SHI Yu-min,LUO Xian-zhen,et al.Effect of different foliar fertilizer treatments on growth and physiology of Patrinia villosa[J].Acta Agriculturae Jiangxi,2013,25(12):93-95
[5]郑斌,陈洪国,颜志强,等.遮阴对白花败酱叶片形态解剖结构及生理的影响[J].湖北农业科学,2014,53(13):3111-3115ZHEN Bin,CHEN Hong-guo,YAN Zhi-qiang,et al.Effects of shade on morphological,anatomical and physiological properties of Patrinia villosa(Thunb.)Juss.Leaves[J].Hubei Agriculrural Sciences,2014,53(13):3111-3115
[6]徐成俊,曾宪仪,于德泉,等.白花败酱草的化学成分研究[J].药学学报,1985,20(9):652-657XU Cheng-jun,ZENG Xian-yi,YU De-quan,et al.Chemical constituents of Patrinia villosa[J].Acta Pharmaceutica Sinica,1985,20(9):652-657
[7]Inada A.Phytochemical studies of seeds of medicinal plants IV:Flavonoids and triterpenoids from Patrinia villosa[J].Shoyakugaku Zasshi,1993,47(3):301-304
[8]徐洁昕,周方钦.白花败酱中总黄酮的提取研究[J].广州食品工业科技,2004,20(4):42-43XU Jie-xin,ZHOU Fang-qin.Flavoniods extracting study on different parts of Patrinia villosa Juss by four methods[J].Guangzhou Food Science and Technology,2004,20(4):42-43
[9]徐洁昕,周方钦,江放明,等.均匀设计法优选白花败酱总皂苷的提取工艺[J].中成药,2006,28(4):483-485XU Jie-xin,ZHOU Fang-qin,JIANG Fang-ming,et al.Extraction of total-saponins from Patrinia villosa Juss based on uniform design method[J].Chinese Traditional Plant Medicine,2006,28(4):483-485
[10]卢佳林,王一奇,陈津,等.败酱属植物的化学成分及药理作用的研究进展[J].中华中医药学刊,2011,29(8):1801-1804LU Jia-lin,WANG Yi-qi,CHEN Jin,et al.Research progress on chemical constituents and pharmacological effects of Patrinia plants[J].Chinese Archives of Traditional Chinese Medicine,2011,29(8):1801-1804
[11]崔文燕,刘素香,宋晓凯,等.黄花败酱草和白花败酱草的化学成分与药理作用研究进展[J].药物评价研究,2016,39(3):482-488CUI Wen-yan,LIU Su-xiang,SONG Xiao-kai,et al.Research progress on chemical constituents and pharmacological effects of Patrinia scabiosaefolia and Patrinia villosa[J].Drug Evaluation Research,2016,39(3),482-488
[12]朴成玉,房城,张颖,等.白花败酱草抗妇科肿瘤有效部位对Siha细胞体外抑制作用的研究[J].黑龙江科学,2015,6(2):10-11PIAO Cheng-yu,FANG Cheng,ZHANG Ying,et al.Study on the inhibitory effect of Patrinia villosa active composition on Siha cells in vitro[J].Heilongjiang Science,2015,6(2):10-11
[13]何光华,曾靖,谭晓彬,等.白花败酱草乙醇提取物对小鼠抗氧化作用的影响[J].中国当代医药,2015,22(18):4-10HE Guang-hua,ZENG Jin,TAN Xiao-bin,et al.Anti-oxidation effect of ethanol extract of Patrina villosa Juss.in mice[J].China Modern Medicine,2015,22(18):4-10
[14]戴聪杰,林培庆.白花败酱草乙醇提取液的抑菌作用及其稳定性研究[J].食品与机械,2011,27(6):157-159DAI Cong-jie,LIN Pei-qing.Study on antimicrobial actions and stability of Patrinia villosa charantia extractive[J].Food&Machinery,2011,27(6):157-159
[15]李合生.植物生理生化实验原理和技术[M].北京:高等教育出版社,2000:7LI He-sheng.Principles and techniques of plant physiological biochemical experiment[M].Beijing:Higher Education Press,2000:7
[16]国家药典委员会.中华人民共和国药典,一部[S].2010年版,北京:中国医药科技出版社,2010:265-266State Pharmacopoeia Commission.Pharmacopoeia of the People's Republic of China:A[S].2010 Edition,Beijing:China Medical Science and Technology Publishing House,2010:265-266
[17]张玲,刘远东.黄山药中薯蓣皂苷元的分光光度法测定[J].西南科技大学学报,2006,21(4):88-91ZHANG Ling,LIU Yuan-dong,Determination of diosgenin in Dioscorea panthaica by spectrophotometry[J].Journal of Southwest University of Science and Technology,2006,21(4):88-91
[18]李巨秀,王柏玉.福林-酚比色法测定桑椹中总多酚[J].食品科学,2009,30(18):292-295LI Ju-xiu,WANG Bai-yu.Folin-ciocalteu colorimetric determination of total polyphenols in mulberry fruits[J].Food Science,2009,30(18):292-295
[19]陈颖峰,梁志.龙眼叶中黄酮类物质提取条件的优化[J].广东化工,2009,36(8):196-197CHEN Ying-feng,LIANG Zhi.Optimization of extraction conditions of flavonoids from longan leaves[J].Guangdong Chemical Industry,2009,36(8):196-197
[20]陈雁.不同产地白花败酱草中异荭草苷和异牡荆苷的含量测定[J].药物研究,2008,17(16):24-25CHEN Yan.Determination of isovitexin and isoorientin from Patrinia villosa Juss by HPLC[J].Journal of Pharmaceutical Research,2008,17(16):24-25
[21]王秀萍,游小妹,钟秋生,等.不同加工工艺对‘福萱’绿茶品质的影响[J].茶叶学报,2018,59(1):38-42WANG Xiu-ping,YOU Xiao-mei,ZHONG Qiu-sheng,et al.Effect of processing technologies on quality of Fuxuan teas(Camellia sinensis)[J].Acta Tea Sinica,2018,59(1):38-42
[22]潘顺顺,李家贤,孙世利,等.特色品种绿茶成分与茶汤色泽的相关性研究[J].华南农业大学学报,2012,33(3):307-310PAN Shun-shun,LI Jia-xian,SUN Shi-li,et al.Study on correlation between contituents and liquor color of a distinctive green tea[J].Journal of South China Agricultural University,2012,33(3):307-310
[23]王彦军.中药多糖研究进展[J].医学理论与实践,2009,22(3):279-281WANG Yan-jun.Research progress of Chinese medicine polysaccharides[J].The Journal of Medical Theory and Practice,2009,22(3):279-281
[24]张凤梅,刘璐,李鑫,等.败酱草多糖提取,纯化,鉴定及体外抗RSV作用研究[J].中药材,2008,31(12):1879-1881ZHANG Feng-mei,LIU Lu,LI Xin,et al.Extraction,purification and identification of polysaccharide from Patrinia villosa and its anti RSV effect in vitro[J].Journal of Chinese Medicinal Materials,2008,31(12):1879-1881
[25]宋婷,孙晖,路娟,等.白花败酱草体外抗肿瘤活性部位筛选[J].时珍国医国药,2012,23(10):2411-2412SONG Ting,SUN Hui,LU Juan,et al.The anti-tumor effect of the extracts of Patrinia villosa Juss[J].Lishizhen Medicine and Materia Medica Research,2012,23(10):2411-2412
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