冲泡条件对蒲公英茶抗氧化活性及有效成分的影响

Effects of brewing conditions on the antioxidant activities and bioactive components of Taraxacum mongolicum tea

中文关键词:  蒲公英茶  冲泡条件  抗氧化活性  有效成分

英文关键词:Taraxacum mongolicum tea  brewing conditions  antioxidant activities  effective components

中文摘要:

      目的 探究不同冲泡条件对蒲公英茶茶汤的抗氧化活性及有效成分的影响。方法 采用控制单一变量法设计并通过紫外-可见分光光度法测定不同冲泡时间、温度、茶水比及水质条件下蒲公英茶的总黄酮、总多酚、总多糖和总氨基酸的浸出含量, 并以2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐[2,2-diazine-bis(3-ethylbenzothiazoline-6-sulfonic acid)diammonium salt, ABTS]阳离子自由基、1,1-联苯基-1-苦基肼基(1,1-diphenyl-2-picrylhydrazyl, DPPH)自由基和亚硝基清除率及铁离子还原抗氧化能力(ferric ion reducing antioxidant power, FRAP)为指标探究蒲公英茶茶汤的抗氧化活性, 分析其抗氧化能力与茶汤中总黄酮、总多酚、总多糖和总氨基酸含量之间的关系。结果 当冲泡时间为5 min时, 亚硝基清除活性最高, 以每克样品中的维生素C (vitamin C, VC)当量浓度表示, 为0.3938 mg VC/g, 与总多酚、茶氨酸、谷氨酸含量显著相关, 相关系数分别为0.597、0.598和0.616; 当冲泡温度是94 ℃时, FRAP最强, 为0.1784 mg VC/g, 与总多糖含量显著相关, 相关系数为0.529; 当茶水比为1:50 (g:mL)时, DPPH自由基清除活性最强, 为0.2571 mg VC/g, 与茶氨酸、谷氨酸含量显著相关, 相关系数分别为0.483和0.497; 当冲泡水质为自来水时, ABTS阳离子自由基清除活性最强, 为0.2072 mg VC/g, 与总黄酮、总多酚含量显著相关, 相关系数分别为0.417和0.787。综上所述, 不同冲泡条件对蒲公英茶的抗氧化活性和有效成分均具有影响, 蒲公英茶茶汤的抗氧化活性是黄酮、多酚、多糖和氨基酸等多种有效成分综合作用的结果。结论 为保证蒲公英茶的最佳抗氧化效果, 当主要考虑抗氧化活性时, 建议最佳冲泡条件为: 冲泡时间5 min, 冲泡温度94 ℃, 茶水比1:50 (g:mL), 冲泡水质为自来水。

英文摘要:

      Objective To investigate the effects of different brewing conditions on the antioxidant activities and effective components of Taraxacum mongolicum tea soup. Methods The method used a controlled univariate design to study the extraction content of total flavonoids, total polyphenols, total polysaccharides, and total amino acids in dandelion tea under different brewing times, temperatures, tea water ratios, and water quality conditions by ultraviolet-visible spectrophotometry. The antioxidant activities of dandelion tea soup were explored using 2,2-diazine-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) cationic radical, 1,1-diphenyl-2- picrylhydrazyl (DPPH) radical and nitroso scavenging rate, and ferric ion reducing antioxidant power (FRAP) as indicators. The relationships between its antioxidant activities and the content of total flavonoids, total polyphenols, total polysaccharides, and total amino acids in the dandelion tea soup were analyzed. Results When the brewing time was 5 min, the nitroso scavenging activity was the best, expressed as the equivalent concentration of vitamin C (VC) per gram of sample was 0.3938 mg VC/g, which was significantly correlated with the contents of total polyphenols, theanines, and glutamic acids, with correlation coefficients of 0.597, 0.598 and 0.616, respectively; When the brewing temperature was 94 ℃, the iron ion reduction capacity was the strongest, at 0.1784 mg VC/g, significantly correlated with the total polysaccharide content, with a correlation coefficient of 0.529; when the tea water ratio was 1:50 (g:mL), the DPPH radical scavenging activity was the strongest, at 0.2571 mg VC/g, significantly correlated with the contents of total theanines and glutamic acids, with correlation coefficients of 0.483 and 0.497, respectively; when the brewing water was tap water, the ABTS cationic radical scavenging activity was the strongest, at 0.2072 mg VC/g, significantly correlated with the total flavonoids and total polyphenols content, with correlation coefficients of 0.417 and 0.787, respectively. In summary, different brewing conditions affected the antioxidant activities and effective components of dandelion. The antioxidant activities of Taraxacum mongolicum tea were the results of the combined effects of various active compounds, including flavonoids, polyphenols, polysaccharides and amino acids. Conclusion To ensure the optimal antioxidant effects of Taraxacum mongolicum tea, when primarily considering antioxidant activities, it is recommended that the best brewing conditions are: A brewing time of 5 min, a brewing temperature of 94 ℃, a tea-to-water ratio of 1:50 (g:mL), and using tap water for brewing.