雅安藏茶对脂肪酶的抑制作用  

Inhibition of Lipase Activity by Ya'an Tibetan Tea

作　　者：边金霖[1] 郭金龙[1] 李品武 杜晓 

机构地区：[1]四川农业大学国家茶检中心(四川)研发中心,四川雅安625014 [2]国家茶叶质量检验中心(四川筹),四川雅安625000

出　　处：《食品科学》2015年第3期23-28,共6页Food Science

基　　金："十二五"国家科技支撑计划项目(2013BAD20B07)

摘　　要：从雅安藏茶中系统萃取分离出7个级分,使用酶标仪与96孔板酶反应体系,对雅安藏茶水浸出物及各个级分抑制脂肪酶的活性成分进行系统筛选及评价。结果表明:雅安藏茶水浸出物(0.018～0.360 mg/mL及其7个级分的添加质量浓度(0.011～0.216 mg/mL与其对脂肪酶活性的抑制作用之间均具有显著的量效关系;对脂肪酶活性的最大抑制率进行比较,雅安藏茶水浸出物为37.14、儿茶素(catechin,C)级分为44.67、茶黄素(tavin,TF)级分为39.46、茶褐素(theabromine,TB)级分为30.31、茶红素Ⅱ(thearubiginsⅡ,TRsⅡ)级分为29.53%,结合主要成分含量和回归分析,各级分所含活性成分抑制脂肪酶活性能力大小顺序为:儿茶素>茶黄素>茶红素。Seven fractions from the crude ethanol extract of Ya'an Tibetan tea were separated by organic solvents. The seven fractions and the water extract of Ya'an Tibetan tea were analyzed by ELISA using a 96-well microplate reader for lipase-inhibitory activities. The results showed that all the ethanol extract fractions(0.011–0.216 mg/mL) and the water extract(0.018–0.360 mg/mL) possessed lipase-inhibitory activities with a significant concentration-effect relationship.The maximum inhibitory rate of the water extract against lipase was 37.14Ya while those of catechin(C), theaavin(TF),theabromine(TB) and thearubigins(TRsfractions extracted from Ya'an Tibetan tea were 44.67%,39.46%,30.31%and29.53%, respectively. Lipase was inhibited in decreasing order by catechin, theaavin and thearubigins from Ya'an Tibetan tea, as indicated by analysis of the major components and regression analysis.

关 键 词：雅安藏茶 活性级分 高通量筛选 脂肪酶活性 抑制作用 

分 类 号：TS272[农业科学—茶叶生产加工]