贮藏时间对单丛茶成分及其抑制脂肪酶、α-葡萄糖苷酶活性的影响  

Effects of Storage Time on Components of Dancong Tea and its Inhibition Activities on Lipase and α-Glucosidase

作　　者：袁尔东[1] 段雪菲 向丽敏[2] 孙伶俐[2] 赖幸菲[2] 黎秋华[2] 任娇艳[1] 孙世利[2] YUAN Erdong;DUAN Xuefei;XIANG Limin;SUN Lingli;LAI Xingfei;LI Qiuhua;REN Jiaoyan;SUNS Sili(School of Food Science and Engineering,South China University of Technology,Guangzhou 510640,Guangdong,China;Tea Research Institute//Guangdong Key Laboratory of Tea Resources Innovation & Utilization,Guangdong Academy of Agricultural Sciences,Guangzhou 510640,Guangdong,China)

机构地区：[1]华南理工大学食品科学与工程学院,广东广州510640 [2]广东省农业科学院茶叶研究所//广东省茶树资源创新利用重点实验室,广东广州510640

出　　处：《华南理工大学学报（自然科学版）》2018年第11期23-28,共6页Journal of South China University of Technology(Natural Science Edition)

基　　金：广东省科技计划项目(2017A070702004;2016B090918118;2015B090906027);广东省农业厅项目(2017LM2151)~~

摘　　要：以同一品种、不同贮藏时间(1996年、2006年、2016年)的单丛茶为研究对象,在分析、对比其成分的基础上,对其体外抑制脂肪酶和α-葡萄糖苷酶的生物活性进行研究,为单丛茶的深度开发和高值化利用提供一定的参考.结果表明:1996年和2006年单丛茶的茶多酚、儿茶素和游离氨基酸含量均低于2016年茶样,水浸出物、可溶性总糖、没食子酸和茶黄素含量均高于2016年茶样;1996年单丛茶提取物对脂肪酶活性的抑制率最高,为43.01%;2016年单丛茶提取物对α-葡萄糖苷酶活性的抑制率最高,为94.48%.不同贮藏时间下的单丛茶成分含量存在明显差异,这可能是导致其品质、功效等发生变化的重要原因.Dancong tea samples obtained from the same producer,which are with the same processing technology but with different storage years(stored in 1996,2006 and 2016) were used to perform a composition detection and comparison.Then,the inhibition of the tea samples on lipase and α-glucosidase activity in vitro was measured for the purpose of providing references for Dancong tea’s deep development and high-value utilization.The results demonstrate that,for Dancong tea stored in 1996 and 2006,the contents of tea polyphenol,catechins and free amino acid are all lower than those of the tea stored in 2016,while the contents of aqueous extract,total soluble sugars,gallic acid and theaflavin are all higher than those stored in 2016;and that the extract from Dancong tea stored in 1996 is of the highest inhibition activity on lipase,which is up to 43.01%,while the extract from Dancong tea stored in 2016 is of the highest inhibition activity on α-glucosidase,which is up to 94.48%.Thus,it is concluded that the obvious differences in the composition content of Dancong tea with different storage years may be the main reason for the change of quality and effects.

关 键 词：单从茶 贮藏时间 生化成分 生物活性 

分 类 号：TS272.5[农业科学—茶叶生产加工]