金花茶不同时期花瓣营养与生物活性成分分析
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摘要
[目的]研究金花茶花瓣4个典型发育期3大类化学成分的时序动态变化,以确定金花茶花瓣营养与活性成分最适采收期,为金花茶开发利用提供依据。[方法]总黄酮、总多酚采用比色法分析,膳食纤维采用酶解法分析,抗坏血酸、可溶性糖采用色谱法分析,氨基酸采用柱后衍生离子交换色谱法分析,矿质元素采用原子吸收分光光度法分析。[结果]不同发育时期金花茶花瓣总黄酮、总多酚、总膳食纤维、可溶性糖、水解氨基酸和抗坏血酸平均含量分别为11.1%、1.59%、54.8%、22.9%、2.57%和0.294 mg·g~(-1);在检测的7种常量元素中,主要常量元素为K(12.7 g·kg~(-1))、Ca(2.97 g·kg~(-1))、Mg(1.78 g·kg~(-1)),在检测的8种矿质微量元素中,主要微量元素包括Mn(188 mg·kg~(-1))、Fe(38.4 mg·kg~(-1))、Zn(5.93 mg·kg~(-1));Fe和Zn在初谢期最高,而Se在盛开期最高(0.048 9 mg·kg~(-1))。生物活性成分含量排序为盛开期>花蕾期>半开期>初谢期,其它营养成分排序为盛开期>初谢期>半开期>花蕾期。[结论]金花茶盛开期花瓣营养及活性成分全面,协同性好,适宜开发多种功能性保健食品。
[Objective] To determine the best harvest period at the peak of nutrients and active ingredients and to provide solid basis for processing utilization of Camellia nitidissima by studying the dynamic patterns of three chemical components in 4 typical developmental stages of its petals. [Method] Total flavonoids and total polyphenols were determined by colorimetric method, dietary fiber by enzymatic method, ascorbic acid and soluble sugar by chromatography, amino acids by high performance ion exchange chromatography(HPIEC) with post-column derivatization, and mineral elements by atomic absorption spectrometry. [Result] The average content of total flavonoids, total polyphenols, total dietary fiber, soluble sugar, hydrolyzed amino acids and ascorbic acid in the petals of C. nitidissima at different developmental stages were 11.1%, 1.59%, 54.8%, 22.9%, 2.57% and 0.294 mg·g~(-1), respectively. Among the seven major elements tested, the main macro-elements were K(12.7 g·kg~(-1)), Ca(2.97 g·kg~(-1)), Mg(1.78 g·kg~(-1)). Among the eight mineral trace elements detected, the main trace elements included Mn(188 mg·kg~(-1)), Fe(38.4 mg·kg~(-1)), Zn(5.93 mg·kg~(-1)). Fe and Zn reached their peaks in early withering, while Se had the highest value in blooming period(0.048 9 mg·kg~(-1)). The contents of bioactive components were ranked as below: full blossom > floral bud > half open > early withering. The rank of other nutrients were full blossom > early withering > half open > floral bud. [Conclusion] C. nitidissima petals are rich in the bioactive components and nutrients with good coordination in the full blossom, and are suitable for processing various kinds of functional food products.
[Objective] To determine the best harvest period at the peak of nutrients and active ingredients and to provide solid basis for processing utilization of Camellia nitidissima by studying the dynamic patterns of three chemical components in 4 typical developmental stages of its petals. [Method] Total flavonoids and total polyphenols were determined by colorimetric method, dietary fiber by enzymatic method, ascorbic acid and soluble sugar by chromatography, amino acids by high performance ion exchange chromatography(HPIEC) with post-column derivatization, and mineral elements by atomic absorption spectrometry. [Result] The average content of total flavonoids, total polyphenols, total dietary fiber, soluble sugar, hydrolyzed amino acids and ascorbic acid in the petals of C. nitidissima at different developmental stages were 11.1%, 1.59%, 54.8%, 22.9%, 2.57% and 0.294 mg·g~(-1), respectively. Among the seven major elements tested, the main macro-elements were K(12.7 g·kg~(-1)), Ca(2.97 g·kg~(-1)), Mg(1.78 g·kg~(-1)). Among the eight mineral trace elements detected, the main trace elements included Mn(188 mg·kg~(-1)), Fe(38.4 mg·kg~(-1)), Zn(5.93 mg·kg~(-1)). Fe and Zn reached their peaks in early withering, while Se had the highest value in blooming period(0.048 9 mg·kg~(-1)). The contents of bioactive components were ranked as below: full blossom > floral bud > half open > early withering. The rank of other nutrients were full blossom > early withering > half open > floral bud. [Conclusion] C. nitidissima petals are rich in the bioactive components and nutrients with good coordination in the full blossom, and are suitable for processing various kinds of functional food products.
引文
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[4] Song L X,Wang X S,Zheng X Q,et al.Polyphenolic antioxidant profiles of yellow camellia[J].Food Chemistry,2011,129(2):351-357.
[5] Wang W X,Liu H Y,Wang Z N,et al.Phytochemicals from Camellia nitidissima Chi inhibited the formation of advanced glycation end-products by scavenging methylglyoxal[J].Food Chemistry,2016,205(3):204-211.
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[11] 唐健民,史艳财,廖玉琼,等.金花茶茶花的营养成分分析[J].广西植物,2017,37(9):1176-1181.
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[13] 尚志春,王宝昌,张微微,等.正交试验优选南山茶花中总黄酮的提取工艺[J].中国药房,2013,24(27):2526-2528.
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[20] 李春盈,张玉英.植物类中药材及饮片中18种重金属及有害元素研究[J].分析测试学报,2016(12):1634-1638.
[21] 罗金辉,吕岱竹,潘永波.离子色谱法测定蔬菜水果中氯离子、亚硫酸盐、硫酸盐含量[J].热带作物学报,2011,32(6):1176-1180.
[22] 耿乙文,靳婧,李庆鹏,等.不同产地苹果渣营养成分差异性分析研究与评价[J].核农学报,2016,30(2):288-294.
[23] 柴胜丰,唐健民,陈宗游,等.毛瓣金花茶花朵中化学成分及生理活性物质分析[J].时珍国医国药,2016,27(3):575-577.
[24] 赵鸿杰,罗昭润,丁岳炼,等.金花茶老叶和嫩叶营养成分分析[J].内蒙古农业大学学报:自然科学版,2016,37(5):52-56.
[25] 韦记青,漆小雪,蒋运生,等.同群落金花茶与显脉金花茶叶片营养成分分析[J].营养学报,2008,30(4):420-421.
[26] 梁机,杨振德,卢天玲,等.从茶多酚及氨基酸含量比较8种金花茶制茶适宜性[J].广西科学,1999,6(1):72-74.
[27] 田国政,王东辉,周光来,等.茶树花营养成分的分析与评价[J].湖北民族学院学报:自然科学版,2004,22(2):26-28.
[28] 杨普香,刘小仙,李文金.茶树花主要生化成分分析[J].中国茶叶,2009,31(7):24-25.
[29] 李昌龙.各种氨基酸的作用[C]//中国生物发酵产业协会.2013年国际氨基酸产业发展高峰论坛论文集,上海:国际氨基酸产业发展高峰论坛,2013:109-114.
[30] Food & Agriculture Organization,World Health Organization.Energy and Protein Requirements (Technical Report Series No.52) [R].Geneve:World Health Organization,1973:1.
[31] 陈潇斐.电解质饮料对运动员水盐代谢影响的研究[D].上海:上海体育学院,2011.
[32] 于朝云,杨慧.微量元素与人体生理功能的关系[J].山东医药,2009,49(9):113-114.
[33] 贾旭东.茶类黄酮类功能及其应用[J].国外医学:卫生学分册,2001,28(6):369-371.
[34] 杨贤强,曹明富,沈生荣,等.茶多酚生物学活性的研究[J].茶叶科学,1993,13(1):51-59.
[35] Esposito F,Arlotti G,Bonifati A M,et al.Antioxidant activity and dietary fibre in durum wheat bran by-products.[J].Food Research International,2005,38(10):1167-1173.
[2] 梁盛业.中国金花茶图谱[M].北京:中国林业出版社,2012.
[3] Dai L,Li J L,Liang X Q,et al.Flowers of Camellia nitidissima cause growth inhibition,cell-cycle dysregulation and apoptosis in a human esophageal squamous cell carcinoma cell line[J].Molecular Medicine Reports,2016,14(2):1117-1122.
[4] Song L X,Wang X S,Zheng X Q,et al.Polyphenolic antioxidant profiles of yellow camellia[J].Food Chemistry,2011,129(2):351-357.
[5] Wang W X,Liu H Y,Wang Z N,et al.Phytochemicals from Camellia nitidissima Chi inhibited the formation of advanced glycation end-products by scavenging methylglyoxal[J].Food Chemistry,2016,205(3):204-211.
[6] He D Y,Li X Y,Sai X,et al.Camellia nitidissima C.W.Chi:a review of botany,chemistry,and pharmacology[J].Phytochemistry Reviews,2017,17(2):327-349.
[7] 苏建睦,王小敏,莫昭展,等.金花茶茶花中茶多酚和总黄酮含量分析[J].玉林师范学院学报:自然科学,2014,35(5):64-68.
[8] 李石容.金花茶茶花黄酮类化合物的分离纯化及抗氧化活性的初步研究[D].广东湛江:广东海洋大学,2012.
[9] 唐前,罗燕英,黄连冬,等.金花茶组植物化学成分的定量分析[J].时珍国医国药,2009,20(4):769-771.
[10] 林华娟,秦小明,曾秋文,等.金花茶茶花的化学成分及生理活性成分分析[J].食品科技,2010,35(10):88-91.
[11] 唐健民,史艳财,廖玉琼,等.金花茶茶花的营养成分分析[J].广西植物,2017,37(9):1176-1181.
[12] 林立,林乐静,毛阳正,等.秀丽槭叶总黄酮的提取及其抗氧化能力研究[J].核农学报,2016,30(12):2373-2381.
[13] 尚志春,王宝昌,张微微,等.正交试验优选南山茶花中总黄酮的提取工艺[J].中国药房,2013,24(27):2526-2528.
[14] 中华全国供销合作总社杭州茶叶研究院.GB/T 8313-2008 茶叶中茶多酚和儿茶素类含量的检测方法[S].北京:中国标准出版社,2008.
[15] 国家食品药品监督管理总局.GB 5009.8-2016 食品安全国家标准食品中果糖、葡萄糖、蔗糖、麦芽糖、乳糖的测定[S].北京:中国标准出版社,2016.
[16] 国家食品药品监督管理总局.GB 5009.86-2016 食品安全国家标准食品中抗坏血酸的测定[S].北京:中国标准出版社,2016.
[17] 国家食品药品监督管理总局.GB 5009.88-2014食品安全国家标准食品中膳食纤维的测定[S].北京:中国标准出版社,2014.
[18] 国家食品药品监督管理总局.GB 5009.124-2016 食品安全国家标准食品中氨基酸的测定[S].北京:中国标准出版社,2016.
[19] 中国林业科学研究院林业研究所森林土壤研究室.LY/T 1270-1999 森林植物与森林枯枝落叶层全硅、铁、铝、钙、镁、钾、钠、磷、硫、锰、铜、锌的测定[S].北京:中国标准出版社,1999.
[20] 李春盈,张玉英.植物类中药材及饮片中18种重金属及有害元素研究[J].分析测试学报,2016(12):1634-1638.
[21] 罗金辉,吕岱竹,潘永波.离子色谱法测定蔬菜水果中氯离子、亚硫酸盐、硫酸盐含量[J].热带作物学报,2011,32(6):1176-1180.
[22] 耿乙文,靳婧,李庆鹏,等.不同产地苹果渣营养成分差异性分析研究与评价[J].核农学报,2016,30(2):288-294.
[23] 柴胜丰,唐健民,陈宗游,等.毛瓣金花茶花朵中化学成分及生理活性物质分析[J].时珍国医国药,2016,27(3):575-577.
[24] 赵鸿杰,罗昭润,丁岳炼,等.金花茶老叶和嫩叶营养成分分析[J].内蒙古农业大学学报:自然科学版,2016,37(5):52-56.
[25] 韦记青,漆小雪,蒋运生,等.同群落金花茶与显脉金花茶叶片营养成分分析[J].营养学报,2008,30(4):420-421.
[26] 梁机,杨振德,卢天玲,等.从茶多酚及氨基酸含量比较8种金花茶制茶适宜性[J].广西科学,1999,6(1):72-74.
[27] 田国政,王东辉,周光来,等.茶树花营养成分的分析与评价[J].湖北民族学院学报:自然科学版,2004,22(2):26-28.
[28] 杨普香,刘小仙,李文金.茶树花主要生化成分分析[J].中国茶叶,2009,31(7):24-25.
[29] 李昌龙.各种氨基酸的作用[C]//中国生物发酵产业协会.2013年国际氨基酸产业发展高峰论坛论文集,上海:国际氨基酸产业发展高峰论坛,2013:109-114.
[30] Food & Agriculture Organization,World Health Organization.Energy and Protein Requirements (Technical Report Series No.52) [R].Geneve:World Health Organization,1973:1.
[31] 陈潇斐.电解质饮料对运动员水盐代谢影响的研究[D].上海:上海体育学院,2011.
[32] 于朝云,杨慧.微量元素与人体生理功能的关系[J].山东医药,2009,49(9):113-114.
[33] 贾旭东.茶类黄酮类功能及其应用[J].国外医学:卫生学分册,2001,28(6):369-371.
[34] 杨贤强,曹明富,沈生荣,等.茶多酚生物学活性的研究[J].茶叶科学,1993,13(1):51-59.
[35] Esposito F,Arlotti G,Bonifati A M,et al.Antioxidant activity and dietary fibre in durum wheat bran by-products.[J].Food Research International,2005,38(10):1167-1173.
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