文冠果芽茶与叶茶主要营养功能成分分析及抗氧化活性评价  

Main Nutritional and Functional Ingredients and Antioxidant Evaluation of Xanthoceras sorbifolia Bunge Bud Tea and Leaf Tea

作　　者：杨眷俪 许雪蓉 张振军 陈涛 李珂 李彩霞 高海宁[1,2] 姜伯玲 YANG Juanli;XU Xuerong;ZHANG Zhenjun;CHEN Tao;LI Ke;LI Caixia;GAO Haining;JIANG Boling(School of Life Science and Engineering,Hexi University,Zhangye 734000,China;Key Laboratory of Hexi Corridor Resources Utilization of Gansu Universities,Hexi University,Zhangye 734000,China)

机构地区：[1]河西学院生命科学与工程学院,甘肃张掖734000 [2]河西学院,甘肃省高校河西走廊特色资源利用省级重点实验室,甘肃张掖734000

出　　处：《食品工业科技》2022年第15期366-373,共8页Science and Technology of Food Industry

基　　金：全国第四次中药资源普查甘肃试点工作(编号:GSZYPC201706);甘肃省高等学校产业支撑引导项目(2019C-01)。

摘　　要：以张掖高台种植的文冠果芽茶与叶茶为试验材料,对其营养功能成分及抗氧化活性进行比较;使用INQ法对其营养成分进行质量评价,并对功能成分与抗氧化能力进行相关性分析。结果表明,芽茶中K、Zn、Cu含量及K/Na显著高于叶茶(P<0.05),二者均呈现高K低Na特点。芽茶中粗蛋白含量显著高于叶茶(P<0.05)、而粗脂肪含量叶茶显著高于芽茶(P<0.05)。营养质量评价表明,芽茶、叶茶K、Ca、Fe、Mn、Zn、Cu、粗脂肪、粗蛋白INQ均>1;Na、Mg和可溶性总糖INQ芽茶<叶茶<1。芽茶多酚含量显著高于叶茶(P<0.05),黄酮含量差异不明显。芽茶与叶茶对DPPH自由基、ABTS自由基、O_(2)^(−)·清除能力的IC_(50)分别为2.52和2.69、1.65和1.74、1.64和2.10μg·mL^(−1),阳性对照芦丁在此浓度范围内无IC50,抗氧化能力强弱为芽茶>叶茶>芦丁。相关性分析表明,芽茶、叶茶多酚、黄酮含量与DPPH自由基、ABTS自由基、O_(2)^(−)·清除率均呈极显著正相关(P<0.01),芽茶相关系数为0.892~0.990,叶茶相关系数为0.879~0.994。以上研究表明,文冠果芽茶的营养功能价值及抗氧化能力优于叶茶,有开发新产品的潜力。With the Xanthoceras sorbifolia Bunge bud tea and leaf tea grown on Gaotai,Zhangye as the test materials,the nutritional functional components and antioxidant activity of them were compared.INQ method was used to evaluate the quality of its nutritional ingredients and the correlation between functional ingredients and antioxidant capacity was analyzed.The results showed that the contents of K,Zn,Cu and K/Na in bud tea were significantly higher than those in leaf tea(P<0.05),and both had the characteristics of high K and low Na.The crude protein content of bud tea was significantly higher than that of leaf tea(P<0.05),while the crude fat content was the opposite.Nutritional quality evaluation revealed that the INQ of bud tea,leaf tea K,Ca,Fe,Mn,Zn,Cu,crude fat,and crude protein were all>1.Na,Mg and total soluble sugar INQ of bud tea<leaf tea<1.The content of polyphenols in bud tea was significantly higher than that in leaf tea(P<0.05),and there was no significant difference in the content of flavonoids.The IC_(50) of bud tea and leaf tea on DPPH free radical,ABTS free radical and O_(2)^(−)·scavenging capacity were 2.52 and 2.69,1.65 and 1.74,1.64 and 2.10μg·mL^(−1),respectively,the positive control rutin had no IC50 within the concentration range,and the antioxidant capacity was bud tea>leaf tea>rutin.Correlation analysis showed that the contents of polyphenols and flavonoids in bud tea and leaf tea were positively correlated with DPPH free radical,ABTS free radical and O_(2)^(−)·scavenging rate(P<0.01),the correlation coefficients of bud tea and leaf tea ranged from 0.892 to 0.990 and 0.879 to 0.994.In conclusion,the nutritional value and antioxidant capacity of Xanthoceras sorbifolia Bunge bud tea are better than leaf tea,and it has the potential to develop new products.

关 键 词：文冠果 芽茶、叶茶 营养功能成分 抗氧化 

分 类 号：TS207.3[轻工技术与工程—食品科学]