正交实验法优化锌硒夏秋茶发酵工艺及其抗氧化活性研究  

Optimization of Fermentation Process and Antioxidant Activity of Zinc Selenium Summer-Autumn Tea by Orthogonal Experiment

作　　者：廖秀 何毛毛 王丽[1] 杨艳[1] 杨小生 LIAO Xiu;HE Mao-mao;WANG Li;YANG Yan;YANG Xiao-sheng(The key Laboratory of Chemidtry for Natural Products of Guizhou Province and Chinese Academy of Sciences,Guiyang 550014,China)

机构地区：[1]贵州省中国科学院天然产物化学重点实验室,贵州贵阳550014

出　　处：《辽宁大学学报（自然科学版）》2023年第2期159-165,共7页Journal of Liaoning University：Natural Sciences Edition

基　　金：贵州省科技创新能力建设专项(黔科合服企[2020]4013号);贵州省教育厅高等学校特色重点实验室项目(黔教合KY字[2020]018号);贵州省发改委工程中心项目(黔财建[2019]303号)。

摘　　要：为进一步提高锌硒夏秋茶中茶多酚含量及抗氧化活性,本文采用紫外-可见分光光度法测定锌硒茶发酵前后茶多酚的含量,以发酵温度、固液比、菌种接种用量、发酵时间为考察因素,结合单因素和L_(9)(3^(4))正交设计优化锌硒夏秋茶的发酵工艺,并检测发酵前后溶液对1,1-二苯基-2-苦基肼基自由基(DPPH)、超氧阴离子自由基、2,2′-联氮双(3-乙基苯并噻唑啉-6-磺酸)二铵盐自由基(ABTS)的清除能力.结果表明,以高效酒曲为发酵菌种,在发酵温度30℃、固液比(g/mL)1∶15、菌种用量1.5%、发酵时间10 d时,发酵前后茶多酚含量分别为(1.85±0.03)%和(2.57±0.02)%,发酵后溶液对DPPH自由基、ABTS自由基及超氧阴离子自由基的清除率明显高于发酵前.锌硒夏秋茶经高效酒曲发酵后,茶多酚含量提高,抗氧化活性增强,可为锌硒茶在食品、护肤品领域中的应用提供一定的实验基础.In order to further improve the content of tea polyphenols and antioxidant activity in zinc selenium summer-autumn tea,the content of tea polyphenols in zinc selenium tea before and after fermentation was determined by UV-vis spectrophotometry.The fermentation process of zinc selenium summer-autumn tea was optimized by single factor and L_(9)(3^(4))orthogonal design with the fermentation temperature,the ratio of solid-liquid,the amount of koji used and the fermentation time as the investigation factors,and the scavenging ability of the solution to DPPH,superoxide anion free radical and ABTS free radical before and after fermentation was tested.The content of tea polyphenols before and after fermentation was(1.85±0.03)%and(2.57±0.02)%respectively when the fermentation temperature was 30℃,the solid-liquid ratio(g/mL)was 1∶15,the amount of bacteria was 1.5%,and the time was 10 days.The scavenging rate of DPPH,ABTS and superoxide anion free radicals after fermentation was significantly higher than that before fermentation.After high-efficiency koji fermentation,the content of tea polyphenols and antioxidant activity of zinc selenium summer-autumn tea are increased,which can provide a theoretical basis for the application of zinc selenium summer-autumn tea in food and skin care products.

关 键 词：锌硒夏秋茶 发酵工艺 茶多酚 抗氧化活性 

分 类 号：TS272.4[农业科学—茶叶生产加工]