| 陶甜甜,巴桑扎西,仇国平,李雯斓,李 萃,李脉泉,刘仲华.不同种类桂花茶活性成分及体外抗氧化能力的比较[J].食品安全质量检测学报,2024,15(22):122-129 |
| 不同种类桂花茶活性成分及体外抗氧化能力的比较 |
| Study on the bioactive compounds and in vitro antioxidant capacity of different species of Osmanthus tea |
| 投稿时间：2024-10-09 修订日期：2024-11-22 |
| DOI： |
| 中文关键词: 桂花茶 品质 活性成分 抗氧化能力 |
| 英文关键词:Osmanthus tea quality bioactive compounds antioxidant capacity |
| 基金项目:湖南省自然科学基金面上项目(2024JJ5187)；湖南省教育厅重点项目(23A0187)；湖南省研究生科研创新项目(CX20230721) |
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| Author | Institution |
| TAO Tian-Tian | 1. College of Food Science and Technology, Hunan Agricultural University |
| BASANG Zha-Xi | 1. College of Food Science and Technology, Hunan Agricultural University |
| CHOU Guo-Ping | 1. College of Food Science and Technology, Hunan Agricultural University |
| LI Wen-Lan | 1. College of Food Science and Technology, Hunan Agricultural University |
| LI Cui | 1. College of Food Science and Technology, Hunan Agricultural University |
| LI Mai-Quan | 1. College of Food Science and Technology, Hunan Agricultural University，2. Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, 3. National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, 4. Hunan Co-innovation Center for Utilization of Botanical Functional Ingredients |
| LIU Zhong-Hua | 2. Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, 3. National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, 4. Hunan Co-innovation Center for Utilization of Botanical Functional Ingredients |
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| 中文摘要: |
| 目的 对比分析不同种类桂花茶活性成分和体外抗氧化能力。方法 本研究以湖南省代表性茶叶-古丈毛尖、君山黄芽、石门红茶和贡眉分别与桂花拼配形成4种不同的桂花茶为研究对象, 对比桂花、茶叶和桂花茶中总酚、总黄酮、可溶性糖、游离氨基酸和咖啡碱等活性成分含量和体外抗氧化能力。结果 桂花红茶和桂花白茶中总酚含量分别为37.98 mg CAE/g DW, 36.48 mg CAE/g DW, 其总酚含量显著高于桂花、石门红茶和贡眉; 桂花红茶和桂花白茶中可溶性糖含量为4.88 g/100 g和4.91 g/100 g, 显著高于石门红茶、贡眉和其他种类桂花茶。同时, 石门红茶和贡眉与桂花搭配的两种桂花茶抗氧化能力优于桂花、石门红茶和贡眉。结论 石门红茶、贡眉与桂花搭配的两种桂花茶呈现更优的品质, 可为桂花红茶和桂花白茶的进一步开发提供理论基础。 |
| 英文摘要: |
| Objective To compare and analyze the bioactive compounds and in vitro antioxidant capacity of different species of Osmanthus tea. Methods In this study, 4 kinds of different types of teas were blended with Osmanthus fragrans, namely, Guzhang Mao Jian, Junshan Yellow Bud, Shimen Black Tea and Gongmei, which were representative teas of Hunan Province. Osmanthus fragrans was blended with tea to form four different types of Osmanthus teas, and the content of total phenols, total flavonoids, soluble sugars, free amino acids, caffeine and in vitro antioxidant capacity were compared among Osmanthus fragrans, tea and Osmanthus teas. Results The total phenol content of Osmanthus Black tea and Osmanthus White tea were 37.98 mg CAE/g DW and 36.48 mg CAE/g DW, respectively, which were significantly higher than those of Osmanthus fragrans, Shimen Black tea and Gongmei; the soluble sugar content of Osmanthus Black tea and Osmanthus White tea were 4.88 g/100 g and 4.91 g/100 g, which were significantly higher than that of Shimen Black tea, Gongmei and other types of Osmanthus teas. Meanwhile, the antioxidant capacity of the 2 types of Osmanthus tea paired with Osmanthus fragrans was superior to that of Osmanthus fragrans, Shimen Black tea and Gongmei. Conclusion The 2 types of Osmanthus teas paired with Osmanthus fragrans, Shimen Black tea and Gongmei, showed better quality, which can provide a theoretical basis for the further development of Osmanthus Black tea and Osmanthus White tea. |
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