富含黄酮苷元沙棘叶发酵茶的制备及其生物活性  

Preparation and Activity of the Fermented Tea of Seabuckthorn Leaf Rich in Flavonoid Glycosides

作　　者：顾秋亚[1] 李姝瑶 杨文华 余晓斌[1] GU Qiu-ya;LI Shu-yao;YANG Wen-hua;YU Xiao-bin(The Key Laboratory of Industrial Biotechnology,Ministry of Education,School of Biotechnology,Jiangnan University,Wuxi 214122,Jiangsu,China)

机构地区：[1]江南大学生物工程学院工业生物技术教育部重点实验室,江苏无锡214122

出　　处：《食品研究与开发》2022年第24期118-124,共7页Food Research and Development

基　　金：国家重点研发计划项目(2018YFC1604105-5);工业生物技术教育部重点实验室开放课题(KLIB-KF201510)。

摘　　要：以沙棘叶为研究对象,在茯茶的“发花”工艺基础上,采用人工植入的方式将Eurotium amstelodami BSX001孢子悬浮液接种9月份采摘的沙棘鲜叶,制备新型的沙棘叶发酵茶,通过感官审评得知“发花”能够赋予沙棘叶新的风味。沙棘叶经发酵后总黄酮由发酵前的(19.37±0.67)mg RT/g提高到(36.62±1.01)mg RT/g,总酚由(44.61±0.82)mg GAE/g提高到(58.54±1.32)mg GAE/g,每100 g沙棘叶茶中含异鼠李素(58.37±0.87)mg、槲皮素(64.14±0.91)mg、山奈酚(45.24±1.62)mg,这些黄酮苷元在未发酵沙棘叶中含量极低。另外试验表明沙棘“发花”后抗氧化、降脂活性都有明显提高。Using seabuckthorn leaves as raw materials,a new type of fermented tea was prepared by inoculating a spore suspension of Eurotium amstelodami BSX001 into fresh seabuckthorn leaves picked during September,based on the'flowering'process of Fu tea.A sensory evaluation revealed that'flowering'can give seabuckthorn leaves a new flavor.After fermentation,the total flavonoids of seabuckthorn leaves increased from(19.37±0.67)mg RT/g to(36.62±1.01)mg RT/g,and total phenols increased from(44.61±0.82)mg GAE/g to(58.54±1.32)mg GAE/g.There was also(58.37±0.87)mg of isorhamnetin,(64.14±0.91)mg of quercetin,and(45.24±1.62)mg of kaempferol per 100 g of seabuckthorn leaves tea.These flavonoid aglycones were negligible in unfermented leaves.In addition,the antioxidant and lipid-lowering activity were significantly improved in the'flowering'seabuckthorn.

关 键 词：沙棘叶 金花菌 黄酮苷元 抗氧化活性 降脂活性 

分 类 号：TS272.5[农业科学—茶叶生产加工]