德昂酸茶中没食子酸含量与降脂作用相关性研究  

Correlation Between the Content of Gallic Acid and Lipid-lowering Effect in De’ang Pickled Tea

作　　者：潘联云 马玉青 冉隆珣[1] 赵碧 吴致远 梁名志[1] PAN Lianyun;MA Yuqing;RAN Longxun;ZHAO Bi;WU Zhiyuan;LIANG Mingzhi(Tea Research Institute,Yunnan Academy of Agricultural Sciences/Yunnan Key Laboratory of Tea Science,Kunming 650221,China)

机构地区：[1]云南省农业科学院茶叶研究所/云南省茶学重点实验室,云南昆明650221

出　　处：《茶叶通讯》2024年第4期532-537,共6页Journal of Tea Communication

基　　金：云南省重大科技专项计划(202102AE090033)。

摘　　要：采用超高效液相色谱法测定德昂酸茶中没食子酸含量,通过脂质染色和测定脂质含量评价不同年份及工艺的德昂酸茶对秀丽线虫的降脂作用。相关性分析结果表明,在高糖饮食条件下,德昂酸茶中没食子酸含量与秀丽线虫脂质积累和甘油三酯含量呈显著负相关。由此可见,德昂酸茶能有效降低高糖饮食诱导的秀丽线虫多种脂质组分,其降脂作用可能与没食子酸相关。The content of gallic acid in De’ang pickled tea was determined by ultra performance liquid chromatography(UPLC),and the lipid-lowering effect of pickled tea with different years and processing techniques on C.elegans was evaluated by lipid staining and determination of lipid content.The correlation analysis results showed that the content of gallic acid in De’ang pickled tea was negative correlated with the lipid accumulation and triglyceride content of C.elegans under high-sugar diet conditions.In conclusion,De’ang pickled tea can effectively reduce the various lipid components of C.elegans induced by high-glucose diet,and the lipid-lowering effect may be associated with gallic acid.

关 键 词：酸茶 没食子酸 高糖饮食 脂质组分 

分 类 号：S571.1[农业科学—茶叶生产加工] TS272.5[农业科学—作物学]