基于多指标质量评价技术研究蒸青对金花茶品质的影响  

Influence of Steam Killenzyme Torrefaction on Quality of Camellia nitidissima Based on Multi-index Evaluation

作　　者：牛广俊 朱思[1] 危琴珠 曾建伟[1] 魏艺聪[1] 梁一池[1] 

机构地区：[1]福建中医药大学,福建福州350122

出　　处：《中药材》2015年第5期948-951,共4页Journal of Chinese Medicinal Materials

基　　金：福建省教育厅项目(JA11138);福建省龙岩市资助项目(201367)

摘　　要：目的:探讨传统蒸青工艺对金花茶品质的影响。方法:采用HPLC法、UV法分别测定蒸青前后金花茶中相关化学成分的含量及抗氧化活性,以总黄酮类、总皂苷类、茶多酚类、多糖类、茶氨酸类、浸出物、儿茶素、表儿茶素的含量,结合其水提物和醇提物的抗氧化活性作为评价指标,建立金花茶多指标质量评价技术,对蒸青前后金花茶的品质进行全面综合地评价,探讨蒸青对金花茶品质的影响。结果:与蒸青前样品相比,蒸青后的金花茶样品中总黄酮、总皂苷、表儿茶素含量及抗氧化活性均有显著的变化,儿茶素被破坏未能检出。结论:蒸青可以使金花茶中水溶性成分含量增加,水提物抗氧化能力增强;醇溶性成分含量减少,醇提物的抗氧化能力显著减弱。Objective：To explore the influence of steam killenzyme torrefaction on the quality of Camellia nitidissima. Methods： Based on the quality evaluation index, Camellia nitidissima was processed by steam killenzyme torrefaction and sun-dried. The contents of functional ingredients such as flavonoids, saponins, tea polyphenols, polysaccharides, amino acids, tea extracts, catechin and epicate- chin were determined by HPLC and UV. Meanwhile,the antioxidant activity was determined by ABTS method, DPPH ~ assay, pyrogallol method and phenanthroline. Results：Compared with the sun-dried sample, the total flavonoids, saponins and epicatechin content were decreased in varying degrees, catechin was not detected. Conclusion：The water soluble components content of Camellia nitidissima is in- creased, and antioxidant capacity is enhanced by processed using steam killenzyme torrefaction. By contrast, the alcohol soluble compo- nents and antioxidant capacity are decreased.

关 键 词：金花茶 蒸青 含量测定 抗氧化活性 多指标质量评价技术 

分 类 号：R283.3[医药卫生—中药学]