HPLC法测定云芝菌发酵茶中9种活性成分及抗氧化活性研究  

Determination of 9 Active Components in Trametes versicolor Fermented Tea by High Performance Liquid Chromatography and Their Antioxidant Activity

作　　者：王芳 刘洪存 陆淑雯 杨立芳 黄盈 姜明国 孟娟 WANG Fang;LIU Hongcun;LU Shuwen;YANG Lifang;HUANG Ying;JIANG Mingguo;MENG Juan(Guangxi Key Laboratory for Polysaccharide Materials and Modifications,School of Marine Sciences and Biotechnology,Guangxi Minzu University,Nanning 530006,China;Guangxi Key Laboratory of Chemistry and Engineering of Forest Products,School of Chemistry and Chemical Engineering,Guangxi Minzu University,Nanning 530006,China;College of Preparatory Education,Guangxi Minzu University,Nanning 530006,China)

机构地区：[1]广西民族大学海洋与生物技术学院,广西多糖材料与改性重点实验室,广西南宁530006 [2]广西民族大学化学化工学院,广西林产化学与工程重点实验室,广西南宁530006 [3]广西民族大学预科教育学院,广西南宁530006

出　　处：《食品工业科技》2024年第18期258-264,共7页Science and Technology of Food Industry

基　　金：广西科技重大专项(桂科AA18242026);广西民族大学科研基金资助项目(2020KJYB005);广西民族大学实验技术创新与实验室管理研究项目(2023MDSY008)。

摘　　要：目的:建立同时测定云芝菌发酵茶中9种活性成分含量的高效液相色谱法,并对发酵前后茶叶中9种活性成分含量和抗氧化活性的变化进行研究。方法:采用Agilent C_(18)色谱柱(4.6 mm×250 mm,5μm),流动相为0.05%磷酸溶液和乙腈,梯度洗脱,检测波长为280 nm、流速1.0 mL/min、柱温30℃。结果:与未发酵的对照组绿茶相比,云芝菌发酵茶中咖啡碱的含量无明显变化,没食子酸、可可碱和没食子儿茶素没食子酸酯的含量分别增加了0.4613%、0.3118%和0.5770%,没食子儿茶素、茶碱、表没食子儿茶素、表儿茶素和表没食子儿茶素没食子酸酯含量分别减少了0.0156%、0.0178%、1.2938%、1.1062%和4.0241%。体外抗氧化活性试验结果表明,发酵后茶叶对DPPH·和·OH的清除率均有显著性(P<0.05)降低。当浓度为2.0 mg/mL时,云芝菌发酵茶提取液对DPPH·和·OH的清除率分别为7.79%和9.65%。结论:云芝菌的固体发酵可改变茶叶中活性成分的含量和抗氧化活性,研究为云芝菌发酵茶的开发提供了实验依据。Objective:To establish a method for simultaneous determination of nine active components in the fermented tea of Trametes versicolor,and analyze the changes of nine active components and antioxidant activities fermentation before and after.Methods:Using gradient elution at a flow rate of 1.0 mL/min,an Agilent C_(18) column(4.6 mm×250 mm,5μm)was used with a mobile of 0.05%phosphoric acid solution(A)and acetonitrile(B)as the mobile phase.The detection wavelength was 280 nm and the column temperature was 30℃.Results:Compared with the control group unfermented green tea,there was no significant change in the caffeine content of fermented tea.The increasing rates of gallic acid,theobromine and gallatechin gallate content in fermented tea were 0.4613%,0.3118%and 0.5770%,respectively.The decreasing rates of egallatechin,theophylline,epigallocatechin,epicatechin and epigallocatechin gallate content in fermented tea were 0.0156%,0.0178%,1.2938%,1.1062%and 4.0241%,respectively.In vitro antioxidant activity studies revealed that DPPH·scavenging capacity and·OH scavenging capacity were significantly(P<0.05)decreased after fermentation.When the concentration of Trametes versicolor fermented tea extract was 2.0 mg/mL,the scavenging capacity of DPPH·and·OH was 7.79%and 9.65%respectively.Conclusion:The solid fermentation of Trametes versicolor can change the tea content of active ingredients and antioxidant activity,which provides experimental basis for the development of Trametes versicolor fermented tea.

关 键 词：高效液相色谱法 云芝菌 发酵茶 绿茶 活性成分 抗氧化 

分 类 号：TS201.2[轻工技术与工程—食品科学]