摘要
采用经厌氧处理7 h后的同一批茶鲜叶原料,根据不同加工工艺分别制备成绿茶、白茶、乌龙茶、红茶和黑毛茶,分析其氨基酸组成和含量变化、以及其对血管紧张素转化酶(Angiotensin converting enzyme,ACE)抑制活性和抗氧化活性(包括细胞抗氧化能力以及1,1-二苯基-2-三硝基苯肼自由基清除能力、2,2'-联氮-双(3-乙基苯并噻唑啉-6-磺酸)阳离子自由基清除能力、超氧阴离子自由基吸收能力和铁离子还原能力等体外抗氧化活性)。结果表明,鲜叶经厌氧处理后加工而成的不同类型茶叶中的游离氨基酸组成和含量发生了明显变化,γ-氨基丁酸(γ-Aminobutyric acid,GABA)含量显著提高,其中绿茶中的GABA含量最高(2.21 mg·g^(-1)),乌龙茶次之(2.19 mg·g^(-1)),红茶最低(0.86 mg·g^(-1));绿茶和黑毛茶对ACE的抑制率最强,分别为35.7%和37.2%,而红茶对ACE的抑制活性最弱,抑制率为23.8%;此外,研究发现,相同茶鲜叶原料经厌氧处理后加工而成的不同类型茶叶中,绿茶的抗氧化活性最强。
The same batch of fresh tea leaves after 7 hours anaerobic treatment was processed into green tea,white tea,oolong tea,black tea,and dark raw tea according to different processing technologies.The amino acid composition and content,angiotensin converting enzyme(ACE)inhibitory activity were determined,and their antioxidant activities were also measured by determining cellular antioxidant activity(CAA),1,1-diphenyl-2-picrylhydrazyl(DPPH)free radical scavenging capacity,2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS)cation radical scavenging capacity,superoxide anion radical absorbance capacity,and ferric ion reducing antioxidant power (FRAP).Results show that the composition and content of free amino acids in different types of teas varied significantly which were processed after anaerobic treatment,and especially the content ofγ-aminobutyric acid(GABA)increased significantly.The highest GABA content was found in green tea(2.21 mg·g^(-1)),followed by oolong tea(2.19 mg·g^(-1)),while the lowest in black tea(0.86 mg·g^(-1)).Moreover,green tea and dark raw tea showed the strongest inhibition rate of ACE(35.7%and 37.2%,respectively),while black tea showed the weakest inhibitory activity against ACE(23.8%).Additionally,it was found that green tea had the strongest antioxidant activity among the different types of teas processed from the same fresh tea leaves after anaerobic treatment.
作者
杨高中
彭群华
张悦
施江
林智
吕海鹏
YANG Gaozhong;PENG Qunhua;ZHANG Yue;SHI Jiang;LIN Zhi;Lü Haipeng(Key Lab of Tea Biology and Resources Utilization,Ministry of Agriculture,Tea Research Institute,Chinese Academy of Agricultural Sciences,Hangzhou 310008,China;Graduate School of Chinese Academy of Agricultural Sciences,Beijing 100081,China)
出处
《茶叶科学》
CAS
CSCD
北大核心
2022年第2期222-232,共11页
Journal of Tea Science
基金
财政部和农业农村部:国家现代农业产业技术体系(CARS-19)
中国农业科学院科技创新工程项目(CAAS-ASTIP-2014-TRICAAS)。
关键词
茶
Γ-氨基丁酸
加工工艺
血管紧张素转化酶
抗氧化活性
tea
γ-aminobutyric acid
processing technology
angiotensin converting enzyme
antioxidant activity
作者简介
杨高中,男,硕士研究生,主要从事茶叶品质化学与营养健康方面研究;通信作者:林智,linz@tricaas.com;通信作者:吕海鹏,lvhaipeng@tricaas.com。
