发酵茶叶水浸出物对PC12神经细胞保护作用  

The Protective Effects of Fermented Teas Aqueous Extracts on PC12 Cells Injury

作　　者：张梁[1] 韩煜晖 秦金花[1] 

机构地区：[1]安徽农业大学茶叶生物化学与生物技术教育部重点实验室,安徽合肥230036

出　　处：《食品研究与开发》2014年第4期1-4,共4页Food Research and Development

基　　金：国家自然科学基金(31201335);安徽省自然科学基金(1308085QC51)

摘　　要：采用高效液相色谱(HPLC)分析普洱茶、乌龙茶、绿茶和红茶连续三次水浸泡物中茶多酚类及嘌呤类生物碱的含量。利用PC12神经细胞损伤模型比较四种茶叶提取物对于PC12神经细胞的保护作用。采用热90℃,30 min/次,25倍量水,连续3次浸泡4种茶叶,第1次和第2次提取能够获得茶叶中的主要多酚类物质。普洱茶、乌龙茶、绿茶和红茶中前两次总多酚类成分的提取率为99.38%、94.50%、87.49%、99.15%,而嘌呤类生物碱的提取率为97.57%、95.81%、88.01%、97.95%。PC12神经细胞活性测试结果显示各种茶叶提取物对谷氨酸导致的神经细胞兴奋性毒性损伤具有较好的保护作用,而对过氧化氢以及BSO导致的细胞损伤并无显著影响。Using the HPLC method,the contents of major polyphenols and purine alkaloids were determined on consecutive extracts of pu-erh tea,oolong tea,green tea and black tea for three times. PC12 cells were also introduced for the studies on the protective effects of these tea extracts. Under the extraction condition of hot water at 90 centidegree for 30 min each time,four kinds of tea were consecutively extracted for three times. The combination of first and second extracts of pu-erh tea, oolong tea, green tea and black tea account for the 99.38%, 94.50 %,87.49 %,99.15 % of total polyphenols,and for 97.57 %,95.81 %,88.01 % and 97.95 % of purine alkaloids. All of four kinds of tea extracts show great protective effects on the injury of PC12 induced by glutamate,rather than buthionine sμlfoximine （BSO） and H2O2.

关 键 词：茶叶 PC12神经细胞 损伤 多酚 

分 类 号：TS272[农业科学—茶叶生产加工] O657.72[轻工技术与工程—农产品加工及贮藏工程]