冲泡时间对酸枣叶茶有效成分及抗氧化活性的影响
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摘要
研究了不同冲泡时间(5～9 min)对酸枣叶茶中总多酚、总黄酮和芦丁等有效成分含量,以及其对DPPH自由基清除率、ABTS自由基清除率及还原能力等抗氧化活性的影响。结果表明,随着冲泡时间的延长,酸枣叶茶的有效成分含量及其抗氧化活性均呈逐渐增加的趋势,冲泡时间超过7 min后,有效成分及其抗氧化活性达到动态平衡,处于相对稳定状态。因此,从有效成分含量和抗氧化活性的角度分析,酸枣叶茶的最佳冲泡时间为7 min。
The effect of different brewing time(5～9 min) on contents of bioactive compounds,such as total polyphenols,total flavonoids and rutin and the antioxidant activities,including DPPH radical scavenging activity,ABTS radical scavenging and reducing activity of Ziziphus jujuba leaf tea were investigated.The results showed that,with increase of infusing time,both the contents of bioactive compounds and antioxidant activities increased gradually.When the brewing time was more than 7 min,the contents of bioactive compounds and antioxidant activity reached a dynamic equilibrium and obtained a relatively stable state.Therefore,from the point of view of bioactive compounds contents and antioxidant activities,7 min was the optimum brewing time for Ziziphus jujuba leaf tea.
The effect of different brewing time(5～9 min) on contents of bioactive compounds,such as total polyphenols,total flavonoids and rutin and the antioxidant activities,including DPPH radical scavenging activity,ABTS radical scavenging and reducing activity of Ziziphus jujuba leaf tea were investigated.The results showed that,with increase of infusing time,both the contents of bioactive compounds and antioxidant activities increased gradually.When the brewing time was more than 7 min,the contents of bioactive compounds and antioxidant activity reached a dynamic equilibrium and obtained a relatively stable state.Therefore,from the point of view of bioactive compounds contents and antioxidant activities,7 min was the optimum brewing time for Ziziphus jujuba leaf tea.
引文
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[2]GUO S,DUAN J A,TANG Y P,et al.Simultaneous qualitative and quantitative analysis of triterpenoid acids saponins and flavonoids in the leaves of two Ziziphus species by HPLC-PDA-MS/ELSD[J].The Journal of Pharmaceutica and Biomedical Analysis,2011,56(2):264-270.DOI:10.1016/j.jpba.2011.05.025.
[3]ELALOUI M,LAAMOURI A,ENNAJAH A,et al.Phytoconstituents of leaf extracts of Ziziphus jujuba Mill.plants harvested in Tunisia[J].Industrial Crops and Products,201683:133-139.DOI:10.1016/j.indcrop.2015.11.029.
[4]裴香萍,杜晨晖,闫艳,等.HPLC-UV测定不同产地及不同采收期酸枣叶中芦丁的含量[J].中国实验方剂学杂志2011,17(21):94-96.DOI:10.3969/j.issn.1005-9903.201121.026.
[5]WANG B N,HUANG Q Y,VENKITASAMY C,et al.Changes in phenolic compounds and their antioxidant capacities in jujube(Ziziphus jujube Miller)during three edible maturity stages[J].LWT-Food Science and Technology,2016,66:56-62.DOI:10.1016/j.lwt.2015.10.005.
[6]杨申明,王波,陈靖,等.乙醇回流法提取甜菜树总黄酮及其抗氧化性评价[J].保鲜与加工,2016,16(4):61-66.DOI10.3969/j.issn.1009-6221.2016.04.011.
[7]DAI J,MUMPER R J.Plant phenolics:Extraction,analysis and their antioxidant and anticancer properties[J].Molecules2010,15(10):7313-7352.DOI:10.3390/molecules15107313.
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[9]DAMIANO S,FORINO M,DE A,et al.Antioxidant and antibiofilm activities of secondary metabolites from Ziziphus jujube leaves used for infusion preparation[J].Food Chemistry,2017,230:24-29.DOI:10.1016/j.foodchem.2017.02141.
[10]ZHANG R T,CHEN J H,SHI Q,et al.Phytochemical analysis of Chinese commercial Ziziphus jujube leaf tea using high performance liquid chromatography-electrospary ionization-time of flight mass spectrometry[J].Food Research International,2014,56:47-54.DOI:10.1016/j.foodres.201312.019.
[11]赵新华,伊丽楠.酸枣叶提取物对中枢神经系统作用的实验研究[J].时珍国医国药,2009,20(2):463-464.DOI:10.3969/j.issn.1008-0805.2009.02.110.
[12]刘沁舡,王邠,梁鸿,等.酸枣仁皂苷D的分离及结构鉴定[J].药学学报,2004,39(8):601-604.DOI:10.16438/j.0513-4870.2004.08.006.
[13]王少敏,毕志明,李萍,等.酸枣仁中一个新的角型呋喃黄酮苷[J].林产化学与工业,2005,25(1):37-39.DOI:10.3321/j.issn:0253-2417.2005.01.009.
[14]何峰,潘勤,闵知大.酸枣仁中的一种新羽扇豆烷型三萜[J].中草药,2006,37(2):168-171.DOI:10.3321/j.issn:0253-2670.2006.02.003.
[15]CHOI S H,AHN J B,KOZUKUE N,et al.Distribution of free amino acids,flavonoids,total phenolics,and antioxidative activities of jujube(Ziziphus jujube)fruits and seeds harvested from plants grown in Korea[J].Journal of Agricultural and Food Chemistry,2011,59(12):6594-6604.DOI:10.1021/jf:2003.71r.
[16]GAO Q H,WU C S,WANG M.The jujube(Ziziphus jujube Mill.)fruit:a review of current knowledge of fruit composition and health benefits[J].Journal of Agricultural and Food Chemistry,2013,61(14):3351-3363.DOI:10.1021/jf4007032.
[17]张梅.月见草的特殊功效及其开发前景[J].食品研究与开发,2006,27(4):139-141.DOI:10.3969/j.issn.1005-6521.2006.04.052.
[18]LU Y R,FOO L Y.Antioxidant and radical scavenging activities of polyphenols from apple pomace[J].Food Chemistry,2000,68(1):81-85.DOI:10.1016/S0308-8146(99)00167-3.
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[20]JAYAPRAKASHA G K,SINGH R P,SAKARIAH K K.Antioxidant activity of grape seed(Vitis vinifera)extracts on peroxidation models in vitro[J].Food Chemistry,2001,73(3):285-290.DOI:10.1016/S0308-8146(00)00298-3.
[21]郝旭梅,鲍建才,杨智慧,等.无梗五加叶体外抗氧化活性研究[J].包装与食品机械,2011,29(4):1-5.DOI:10.3969/j.issn.1005-1295.2011.04.001.