枸杞芽茶与叶茶的化学成分和抗氧化活性分析  

Analysis of chemical compositions and antioxidant activities of Lycium barbarum bud and leaf teas

作　　者：周志阳[1] 曹有龙 王艺涵[1] 陈帝君 米佳 李晓莺 闫亚美[1,2] 曾晓雄[1,2] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210095 [2]国家枸杞工程技术研究中心,宁夏银川750002

出　　处：《食品工业科技》2017年第10期129-134,145,共7页Science and Technology of Food Industry

基　　金：宁夏农林科学院对外合作项目(JLC201601);宁夏农林科学院先导项目(NKYG-13-08;NKYJ-14-26;NKYZ-16-0505);江苏高校优势学科建设工程资助项目

摘　　要：以宁夏枸杞芽茶、枸杞叶茶为原料,利用热水浸提(料液比1∶40、温度96℃、时间30 min)制备枸杞芽茶与叶茶提取物并对其所含的化学成分含量进行测定,采用HPLC对枸杞芽茶与叶茶提取物中游离氨基酸的组成进行了分析,利用DPPH自由基、ABTS自由基、超氧阴离子自由基清除率、总还原力为指标对枸杞芽茶、叶茶茶汤提取物的抗氧化活性进行分析评价。结果表明,枸杞芽茶、枸杞叶茶提取物中多酚含量分别为6.32%、2.96%。枸杞芽茶与叶茶提取物中天冬氨酸(3230.41、2440.96μg/g)、天冬酰胺(3754.77、3495.57μg/g)、组氨酸(5585.26、2825.17μg/g)以及亮氨酸(4376.09、1051.00μg/g)含量较为丰富。枸杞芽茶与叶茶提取物相比抗氧化活性较强,二者对DPPH自由基(IC50:147.63、241.23μg/m L)、ABTS自由基(IC50:109.87、145.32μg/m L)以及超氧阴离子自由基(IC50:46.58、54.32μg/m L)均具有良好的清除能力,与叶茶相比,枸杞芽茶具有更好的抗氧化活性。The extracts of Lycium barbarum bud and leaf teas were prepared by hot water extraction （ ratio of solid to liquid 1 ： 40, temperature 96 ℃, extraction time 30 min） and their chemical contents were determined, and compositions of free amino acids in Lycium barbarum bud and leaf teas were analyzed by HPLC.Furthermore,the antioxidant activities of Lycium barbarum bud and leaf tea were evaluated by determining of scavenging activities on DPPH radical, ABTS radical and superoxide radical and total reducing power.The results showed that the total polyphenols contents for Lycium barbarum bud and leaf teas were 6.32% and 2.96% , respectively. Asp （ 3230.41 and 2440.96 μg/g）, Asn（ 3754.77 and 3495.57 μg/g）, His （ 5585.26 and 2825.17 μg/g）and Leu（4376.09 and 1051.00 μg/g）were relatively abundant in Lycium barbarum bud and leaf teas. Moreover, both Lycium barbarum bud tea and leaf tea exhibited favorable scavenging activities on DPPH（ IC50 ： 147.63 and 241.23 μg/mL）, ABTS（IC50 ： 109.87 and 145.32 μg/mL） and superoxide radicals （ IC50 ： 46.58 and 54.32 μg/mL） . Compared with Lycium barbarum leaf tea,Lycium barbarum bud tea showed relatively higher antioxidant activity.

关 键 词：枸杞芽茶 枸杞叶茶 化学成分 游离氨基酸 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]