刺梨叶茶的品质分析及功能研究  

Quality analysis and function research of Rosa roxburghii Tratt leaves tea

作　　者：穆先 涂青 陈秋慧 卢红梅 杨双全[3] 陈莉 MU Xian;TU Qing;CHEN Qiuhui;LU Hongmei;YANG Shuangquan;CHEN Li(Guizhou Key Laboratory of Fermentation Engineering and Biopharmaceutical,School of Brewing and Food Engineering,Guizhou University,Guiyang 550025,China;School of Chemistry and Chemical Engineering,Guizhou University,Guiyang 550025,China;不详)

机构地区：[1]贵州大学酿酒与食品工程学院贵州省发酵工程与生物制药重点实验室,贵州贵阳550025 [2]贵州大学化学与化工学院,贵州贵阳550025 [3]不详

出　　处：《中国酿造》2024年第6期225-232,共8页China Brewing

基　　金：贵州省科技支撑计划(黔科合支撑[2019]2317);贵州省科技平台及人才团队计划项目(黔科合平台人才[2018]5251)。

摘　　要：以刺梨树春季嫩叶为原料,采用3种传统工艺分别制备得到刺梨叶绿茶、红茶、白茶,并对其进行品质分析及功能研究。采用感官评价结合模糊数学评价,通过层次分析(AHP)法确定多酚、黄酮、感官评分权重,计算刺梨叶茶的综合评分,并对刺梨叶茶的抗氧化能力和体外降血糖能力进行分析。结果表明,3种刺梨叶茶的综合评价为刺梨叶绿茶(19.26)>刺梨叶白茶(16.96)>刺梨叶红茶(12.57)。以市售荷叶茶为对照,抗氧化能力的测试中,3种刺梨叶茶及荷叶茶的1,1-二苯基-2-三硝基苯肼(DPPH)、2,2’-联氮-双(3-乙基苯并噻唑啉-6-磺酸)(ABTS)、羟基自由基清除率及铁还原能力分别为刺梨叶绿茶89.84%、97.96%、76.24%、0.910;刺梨叶红茶87.35%、67.63%、62.32%、0.573;刺梨叶白茶83.60%、75.89%、60.05%、0.531;荷叶茶66.94%、56.31%、98.35%、0.180。降血糖功能研究中,3种刺梨叶茶及荷叶茶的α-葡萄糖苷酶、α-淀粉酶活性抑制率分别为刺梨叶绿茶96.57%、21.75%;刺梨叶红茶89.90%、23.11%;刺梨叶白茶92.52%、22.97%;荷叶茶92.05%、18.82%。综上,3种刺梨叶茶的相关指标基本都优于市售荷叶茶,表明其具有较好的抗氧化能力和降血糖能力,其中刺梨叶绿茶的效果最好。Using the spring tender leaves of Rosa roxburghii Tratt.trees as raw materials,green tea,black tea,and white tea from R.roxburghii Tratt.leaves were prepared by three traditional processes,and their quality and function were studied.Using sensory evaluation combined with fuzzy mathematics evaluation,the weights of polyphenols,flavonoids,and sensory scores were determined using analytic hierarchy process(AHP).The comprehensive score of R.roxburghii Tratt.leaves tea was calculated,and the antioxidant capacity and in vitro hypoglycemic ability of green,black,and white tea of R.roxburghii Tratt leaves were analyzed.The results showed that the comprehensive evaluation of three types of R.roxburghii Tratt.leaves tea were as follows:green tea 19.26,white tea 16.96,and black tea 12.57.Using commercial lotus leaf tea as a control,in the antioxidant capacity test,the DPPH,ABTS,hydroxyl free radical clearance rate,and iron reduction ability values of the three types of R.roxburghii Tratt.leaves tea and lotus leaf tea were:green tea 89.84%,97.96%,76.24%,with an absorbance value of 0.910;black tea 87.35%,67.63%,62.32%,with an absorbance value of 0.573;white tea 83.60%,75.89%,60.05%,with an absorbance value of 0.531;lotus leaf tea 66.94%,56.31%,98.35%,with an absorbance value of 0.180.In the study of hypoglycemic function,the inhibition rates ofα-glucosidase andα-amylase activities of three types of R.roxburghii Tratt.leaves tea and lotus leaf tea were:green tea 96.57%and 21.75%;black tea 89.90%,23.11%;white tea 92.52%and 22.97%,lotus leaf tea 92.05%,18.82%,respectively.Overall,the relevant indicators of the three types of R.roxburghii Tratt.leaves tea were generally better than those of commercially available lotus leaf tea,indicating that they had better antioxidant and hypoglycemic abilities,with green tea of R.roxburghii Tratt.leaves was the optimal.

关 键 词：刺梨叶茶 层次分析法 品质分析 抗氧化能力 降血糖能力 

分 类 号：TS265.1[轻工技术与工程—发酵工程]