不同仓储期普洱茶(生茶)中酚类成分差异及其对体外抗氧化能力的影响  

Differences of Phenolic Components in Puer Raw Tea with Various Storage Periods and Their Effects on the in vitro Antioxidant Capacities

作　　者：马冰凇 王佳菜 徐成成 任小盈 马存强[1,3] 周斌星 MA Bingsong;WANG Jiacai;XU Chengcheng;REN Xiaoying;MA Cunqiang;ZHOU Binxing(Longrun Pu-erh Tea College,Yunnan Agricultural University,Kunming 650201,China;Liaocheng Senior Financial Vocational School,Liaocheng 252000,China;College of Horticulture and Forestry,Huazhong Agricutural University,Wuhan 430073,China)

机构地区：[1]云南农业大学龙润普洱茶学院,云南昆明650201 [2]聊城高级财经职业学校,山东聊城252000 [3]华中农业大学园艺林学学院,湖北武汉430073

出　　处：《茶叶科学》2022年第1期51-62,共12页Journal of Tea Science

基　　金：国家自然科学基金(31960617)。

摘　　要：为探究普洱茶仓储陈化过程中酚类物质等品质成分变化及其对抗氧化能力的影响,采用高效液相色谱(HPLC)等方法对6个系列3个不同仓储期共18款普洱茶(生茶)中的17种酚类化合物、3种嘌呤碱等品质成分进行定量检测。并对普洱茶(生茶)的铁离子还原/抗氧化能力、DPPH自由基清除能力、ABTS自由基清除能力、羟基自由基清除能力和超氧阴离子自由基清除能力等体外抗氧化能力进行了测定。采用主成分分析(PCA)和正交偏最小二乘法-判别分析(OPLS-DA)等多元统计学分析方法,结合感官审评结果可基本实现仓储陈化过程中普洱茶(生茶)新茶和老茶的判别。单因素方差分析发现,普洱茶仓储陈化过程中7种儿茶素含量极显著(P<0.01)降低,而鞣花酸、槲皮素、木犀草素和山奈酚等黄酮类化合物含量极显著(P<0.01)增加。与普洱茶(生茶)陈茶和老茶相比,普洱茶(生茶)新茶的铁离子还原/抗氧化能力、DPPH自由基清除能力和ABTS自由基清除能力最高,而超氧阴离子自由基清除能力最低。双变量相关性分析揭示儿茶素(C)、没食子儿茶素(GC)、表没食子儿茶素(EGC)、表儿茶素没食子酸酯(ECG)和表没食子儿茶素没食子酸酯(EGCG)等儿茶素类物质是影响普洱茶(生茶)仓储陈化过程中铁离子还原/抗氧化能力、DPPH自由基清除能力和ABTS自由基清除能力的主要酚类成分。To explore the changes of phenolic compounds and other quality components and their influences on antioxidant abilities during the storage and aging of puer tea, contents of 17 phenolic compounds, 3 purine alkaloids and other quality components in 18 puer tea samples of 6 series with 3 different storage periods were determined by high performance liquid chromatography(HPLC) and other methods. Additionally, in vitro antioxidant abilities including ferric ion reducing antioxidant power(FRAP), DPPH scavenging ability(DPPH), ABTS free radical scavenging capacity(ABTS), hydroxyl radical scavenging ability(HSA) and superoxide anion radical scavenging ability(SSA) were determined in all puer raw teas. Combined with sensory evaluation results, multivariate statistical analyses including principal component analysis(PCA) and orthogonal partial least square-discriminate analysis(OPLS-DA) were used to realize the discrimination between new and aged tea during the storage. One-way analysis of variance(ANOVA) showed 7 catechins were highly significantly(P<0.01) decreased, while ellagic acid and flavonoids like quercetin, luteolin and kaempferol levels were also highly significantly(P<0.01) increased during the storage and aging. And, new puer tea had the highest FRAP, DPPH, ABTS, but the lowest SSA compared with the aging and aged puer teas. Bivariate correlation analysis revealed that the catechins including catechin(C),gallocatechin(GC), epigallocatechin(EGC), epicatechin gallate(ECG) and epigallocatechin gallate(EGCG)impacted FRAP, DPPH and ABTS of puer raw tea during the storage and aging.

关 键 词：普洱茶(生茶) 仓储陈化 抗氧化 儿茶素 

分 类 号：S571.1[农业科学—茶叶生产加工]