不同年份番石榴叶茶理化成分及抗氧化活性研究  

Studies on Physiochemical Composition and Antioxidant Activity of Guava Leaf Tea in Different Years

作　　者：李孔会 廖森泰[1,2] 邹宇晓[1] 李倩[1] LI Konghui;LIAO Sentai;ZOU Yuxiao;LI Qian(Sericultural&Agri-Food Research Institute,Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods,Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing,Guangzhou 510610,China;College of Food Science,South China Agricultural University,Guangzhou 510642,China)

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所/农业农村部功能食品重点实验室/广东省农产品加工重点实验室,广东广州510610 [2]华南农业大学食品学院,广东广州510642

出　　处：《广东农业科学》2021年第1期142-149,共8页Guangdong Agricultural Sciences

基　　金：广州市科技计划项目(201909020001);佛山市财政专项资金-2019年度共建广东农业科技示范市项目;现代农业产业技术体系建设专项资金(CARS-18);广东省农业科学院科技创新战略专项资金(高水平农科院建设)-金颖之星(R2020PY-JX012)。

摘　　要：【目的】测定不同年份番石榴叶茶的理化性质,分析活性物质的含量及稳定性。【方法】采用气相色谱质谱联用分析番石榴叶茶的香气成分;经乙醇浸泡、超声辅助,浓缩得到番石榴叶茶中多酚提取物,水提醇沉得到多糖提取物,分别以福林酚法和苯酚硫酸法测定多酚和多糖含量;通过评价抗氧化活性及α-葡萄糖苷酶抑制活性,分析番石榴叶茶的功能活性变化规律。【结果】从2018、2019年两种番石榴叶茶分别检测到69、52种香气成分,多酚含量分别为34.23、40.93 mg/L,多糖含量分别为11.36、6.95 mg/g;对DPPH自由基的清除率(30 min)分别为57.62%、60.11%,对羟基自由基的清除率(45 min)分别为70.49%、93.58%,对超氧阴离子的清除率(30 min)分别为22.48%、23.55%;两种番石榴叶茶对α-葡萄糖苷酶的抑制率分别为94.66%、79.96%。【结论】番石榴叶茶中含有茶叶特有的香气成分,且贮藏时间越长多酚含量越少,而多糖含量越多,茶叶冲泡时间为30~45 min时抗氧化活性最强,贮藏更久的2018年番石榴叶茶显示更强的降血糖活性。【Objective】The research was conducted to determine the physical and chemical properties of guava leaf tea in different years,and analyzed the content and stability of active substances.【Method】Gas chromatography-mass spectrometry was used to analyze the aroma components of guava leaf tea;the polyphenol extract from guava leaf tea was concentrated by ethanol soaking and ultrasonic assist,the polysaccharide extract was obtained by water extraction alcoholic precipitation method,and the contents of polyphenols and polysaccharides were determined by Forin-ciocalteu and Phenol-sulfuric acid method,respectively.The changes of functional substances in guava leaf tea were analyzed by evaluating antioxidant activity andα-glucosidase inhibitory activity.【Result】A total of 69 and 52 aroma components were detected in samples of 2018 and 2019,respectively,as well as polyphenol contents were 34.23 and 40.93 mg/L,and polysaccharide contents were 11.36 and 6.95 mg/g,respectively.The clearance rates of DPPH free radicals were 57.62%and 60.11%,the clearance rates of hydroxyl radicals were 70.49%and 93.58%,the clearance rates of superoxide anions were 22.48%and 23.55%,respectively.The inhibition rates of the two guava leaf teas onα-glucosidase were 94.66%and 79.96%,respectively.【Conclusion】The guava leaf tea contains unique aroma,and the longer the storage time,the less polyphenol content and the more polysaccharide content.The antioxidant activity was the strongest when tea brewing time was 30-45 min,and longer storage of guava leaf tea in 2018 showed stronger hypoglycemic activity.

关 键 词：番石榴叶茶 香气成分 多酚含量 抗氧化活性 多糖含量 α-葡萄糖苷酶抑制活性 

分 类 号：S667.9[农业科学—果树学] TS272.55[农业科学—园艺学]