摘要
[目的]研究不同杀青工艺对蓝霉叶茶活性成分及其抗氧化性的影响。[方法]研究蒸汽杀青、微波杀青、炒青处理对蓝莓叶尖和鲜叶茶总酚、总黄酮、原花青素、酚类单体物质及体外抗氧化性能的影响,分析了抗氧化物质与抗氧化性能的相关性。[结果]采用不同杀青方式处理获得的蓝莓叶茶总酚含量、总黄酮含量及酚类单体物质含量均有显著变化(P<0.05),其中微波杀青处理获得的蓝莓叶茶的总酚含量、总黄酮含量及酚类单体物质含量均最高。此外,不同杀青方式处理对蓝莓叶茶的抗氧化能力也有显著影响(P<0.05),微波杀青后样品的ABTS自由基清除率和氧化自由基吸收能力(ORAC)均最高。相关性分析表明,蓝莓叶茶抗氧化能力与总酚、总黄酮及绿原酸等含量呈显著相关(P<0.05)。[结论]微波杀青处理能够最大程度地保留蓝莓叶茶的活性物质及其抗氧化能力。
[Objective]To study the effects of different blanching methods on bioactive components and their antioxidant activities of tea from blueberry leaves.[Method] The effects of steam blanching, microwave blanching, and sauteed blanching on the total phenolic contents, total flavonoid contents, procyanidin contents, phenolic compositions, and antioxidant activities of tea from blueberry buds and leaves were investigated. And the correlation between antioxidants and their antioxidant capacity were analyzed.[Result] The contents of total phenols, total flavonoid, and individual phenolic compound were significantly affected by different blanching methods ( P <0.05). The microwave blanched samples had the highest contents of different bioactive components. Moreover, the antioxidant activities of tea from blueberry leaves were also significantly influenced by different blanching methods ( P <0.05). ABTS radical scavenging capacity and oxygen radical absorbance capacity (ORAC) of microwave blanched tea were superior to that obtained by other methods. Correlation analysis showed that the antioxidant activities of tea from blueberry leaves were significantly correlated with the contents of total phenols, total flavonoid, 3-caffeoylquinic acid, etc .[Conclusion] Microwave blanching could retain the phenolic compounds in blueberry leaves and improve their antioxidant activities.
作者
闫征
吴寒
黄午阳
於虹
YAN Zheng;WU Han;HUANG Wu-yang(Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing,Jiangsu 210014)
出处
《安徽农业科学》
CAS
2019年第5期184-189,共6页
Journal of Anhui Agricultural Sciences
基金
江苏省农业科技自主创新资金项目[CX(16)1016]
关键词
杀青处理
蓝莓叶茶
抗氧化成分
抗氧化活性
相关性分析
Blanching methods
Tea from blueberry leaves
Bioactive components
Antioxidant activities
Correlation analysis
作者简介
闫征(1978—),男,黑龙江富裕人,助理研究员,博士,从事农产品加工研究;通信作者:於虹,研究员,博士,从事蓝莓育种研究。
