不同冲泡条件对苦荞叶发酵茶抗氧化活性及功能成分浸出量的影响  

Effects of different brewing conditions on antioxidant activity and leaching amount of functional components of tartary buckwheat leaf fermented tea

作　　者：叶羊 谢洁 陈江 杜娟[3] 张晓喻[1] 陆琪 杨梅 YE Yang;XIE Jie;CHEN Jiang;DU Juan;ZHANG Xiaoyu;LU Qi;YANG Mei(College of Life Sciences,Sichuan Normal University,Chengdu 610101;Chengdu Institute of Biology,Chinese Academy of Sciences,Chengdu 610041;College of Geography and Resource Sciences,Sichuan Normal University,Chengdu 610101)

机构地区：[1]四川师范大学生命科学学院,成都610101 [2]中国科学院成都生物研究所,成都610041 [3]四川师范大学地理与资源科学学院,成都610101

出　　处：《食品科技》2019年第10期97-104,共8页Food Science and Technology

基　　金：四川省科学技术厅项目(2015JY0259,2019YFS0107)

摘　　要：目的:探究不同冲泡条件对苦荞叶发酵茶抗氧化活性及功能成分浸出量的影响。方法:采用还原力和DPPH.自由基清除法研究冲泡条件对苦荞叶发酵茶抗氧化活性的影响,并结合高效液相色谱法测定功能成分的浸出量。结果:苦荞叶发酵茶的LD50远大于20 g/kg,可安全食用;随着冲泡时间的增加,苦荞叶发酵茶的抗氧化活性逐渐增加,在30~40 min时达到最大值,芦丁和槲皮素的含量在40 min时达到最大值;冲泡温度越高,茶汤抗氧化活性越强,这可能与增加的芦丁和槲皮素含量有关;茶水比仅对槲皮素含量影响较大,在1:150(g/m L)时槲皮素含量达到最大值;冲泡2次可能是苦荞叶发酵茶的合适选择,茶汤可以提供大多数抗氧化活性物质,包括芦丁和槲皮素。结论:证实了苦荞叶发酵茶具有继续开发成功能性发酵茶的潜力,并为指导其科学冲泡提供了依据。Objective: To explore the effects of different brewing conditions on antioxidant activity and leaching amount of functional components of tartary buckwheat leaf fermented tea. Methods: The reducing power method and DPPH. free radical scavenging method were applied to figure out the effects of brewing conditions on the antioxidant activity of tartary buckwheat leaf fermented tea(TBFT), combined with the HPLC for the leaching amount of functional components. Results: The LD50 of TBFT was greater than 20 g/kg, which means that the TBFT is much more safe and edible. With the increase of brewing time, the antioxidant activity of TBFT gradually increased, reaching the maximum when the brewing time was 30~40 min. The content of rutin and quercetin in tea soup reached the maximum when brewing for 40 min. For the brewing temperature, the higher the temperature, the stronger the antioxidant activity of TBFT soup, which may be related to its increasing content of rutin and quercetin. The tea water ratio shown a great influence on quercetin content, which reached the maximum at the ratio of 1:150(g/mL). Data about brewing times told us that 2 times could be a suitable choice for TBFT soup, which can provide most antioxidant active substances, including rutin and quercetin. Conclusion: It is confirmed that the TBFT have the potential to continue to develop into functional fermented tea, and provide a scientific basis for its brewing method.

关 键 词：苦荞叶发酵茶 冲泡条件 抗氧化活性 芦丁 槲皮素 

分 类 号：TS272.59[农业科学—茶叶生产加工]