云南茶树花茶加工工艺与化学成分研究
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摘要
以云南大叶种茶树鲜花为原料,采用烘箱干燥、萎凋发酵烘干、蒸锅杀青烘干、微波杀青烘干、冷冻干燥、微波杀青晒干6种方式加工茶树花,并测定其化学成分。分光光度法测定发现:6种处理样品的水浸出物、茶多酚和游离氨基酸含量分别为50.80%～63.54%、6.45%～10.64%和1.85%～2.37%。高效液相色谱法测定发现:咖啡碱、儿茶素、表没食子儿茶素、表儿茶素、表没食子儿茶素没食子酸酯、表儿茶素没食子酸酯、没食子酸和1,4,6-O-没食子酰基-β-D-葡萄糖含量分别为5.43～6.97、0.50～1.00、4.84～9.32、1.20～2.41、6.54～20.12、5.05～10.40、0.42～1.18、0.43～1.75 mg/g。高效液相色谱检测到谷氨酸、茶氨酸等19种氨基酸,其总含量在17.44～31.53 mg/g,其中茶氨酸含量为8.79～15.04 mg/g。感官品质评定结果表明萎凋(10～12 h)发酵(8 h)烘干法加工的样品感官品质较好,为云南茶树花资源的开发利用提供了理论依据。
In this study, the flowers of Camellia sinensis var. assamica in Yunnan were used as raw material, and were processed by six process, including oven drying, withering, fermentation and hot air drying, steam fixation and hot air drying, microwave fixation and hot air drying, freeze drying, and microwave fixation and sun drying. And their chemical compounds were analyzed. The results showed that the contents of water extraction, tea polyphenols and amino acids in six treated samples were 50.80%～63.54%, 6.45%～10.64%, 1.85%～2.37%, respectively, determined by spectrophotometry methods. The levels of caffeine, catechin, epigallocatechin, epicatechin, epigallocatechin gallate, epicatechin gallate, gallic acid, and 1,4,6-O-tricosyl-β-D-glucose were 5.43～6.97 mg/g, 0.50～1.00 mg/g,4.84～9.32 mg/g, 1.20～2.41 mg/g, 6.54～20.12 mg/g, 5.05～10.40 mg/g, 0.42～1.18 mg/g and 0.43～1.75 mg/g, respectively, measured by high performance liquid chromatography(HPLC). In addition, 19 kinds of amino acids were detected by HPLC with total contents of 17.44 ～31.53 mg/g, such as glutamic acid and theanine etc. The content of theanine was 8.79 ～15.04 mg/g. Sensory evaluation showed that the quality of the samples processed by withering(10～12 h), fermentation(8 h) and drying was best. Which provides a theoretical basis for the development and utilization of flower of tea plant in Yunnan.
In this study, the flowers of Camellia sinensis var. assamica in Yunnan were used as raw material, and were processed by six process, including oven drying, withering, fermentation and hot air drying, steam fixation and hot air drying, microwave fixation and hot air drying, freeze drying, and microwave fixation and sun drying. And their chemical compounds were analyzed. The results showed that the contents of water extraction, tea polyphenols and amino acids in six treated samples were 50.80%～63.54%, 6.45%～10.64%, 1.85%～2.37%, respectively, determined by spectrophotometry methods. The levels of caffeine, catechin, epigallocatechin, epicatechin, epigallocatechin gallate, epicatechin gallate, gallic acid, and 1,4,6-O-tricosyl-β-D-glucose were 5.43～6.97 mg/g, 0.50～1.00 mg/g,4.84～9.32 mg/g, 1.20～2.41 mg/g, 6.54～20.12 mg/g, 5.05～10.40 mg/g, 0.42～1.18 mg/g and 0.43～1.75 mg/g, respectively, measured by high performance liquid chromatography(HPLC). In addition, 19 kinds of amino acids were detected by HPLC with total contents of 17.44 ～31.53 mg/g, such as glutamic acid and theanine etc. The content of theanine was 8.79 ～15.04 mg/g. Sensory evaluation showed that the quality of the samples processed by withering(10～12 h), fermentation(8 h) and drying was best. Which provides a theoretical basis for the development and utilization of flower of tea plant in Yunnan.
引文
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[21]张文杰,刘聪,林珊,等.茶树花软糖的制作工艺[J].食品安全导刊,2016(27):146-148. DOI:10.16043/j.cnki.cfs.2016.27.114.
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[27]万晶琼,段双梅,赵雪,等.陶罐烤茶和芭蕉叶烤茶的化学成分与感官品质研究[J].云南农业大学学报(自然科学)2016,31(6):1085-1090.DOI:10.16211/j.issn.1004-390X(n).2016.06.018.
[28] ZHAO M, MA Y, DAI L L, et al. A high-performance liquid chromatographic method for simultaneous determination of 21free amino acids in tea[J]. Food Analytical Methods, 2013,6(1):69-75.DOI:10.1007/s12161-012-9408-4.
[29]中华人民共和国农业部.茶叶感官审评通用方法:NY/T787—2004[S].北京:中国标准出版社,2004.
[30]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. DOI:10.3969/j.issn.1000-3150.2009.07.008.
[31]葛智文,安丰轩,余树朋,等.茶树花加工技术初步研究[J].中国茶叶,2016(11):12-14.DOI:10.3969/j.issn.1000-3150.2016.11.005.
[32]周国兰,喻云春,胡华健,等.茶花与茶叶常规生化成分分析研究[J].茶叶,2009,35(2):85-86.DOI:10.3969/j.issn.0577-8921.2009.02.006.
[33]王开荣,邵淑宏,叶俭慧,等.茶氨酸保健功能研究进展[J].茶叶,2009,35(3):140-144,149.DOI:10.3969/j.issn.0577-8921.2009.03.003.
[34] CHENG J, ZHENG N, SUN X, et al. Feeding rumenprotected gamma-aminobutyric acid enhances the immune response and antioxidant status of heat-stressed lactating dairy cows[J]. Journal of Thermal Biology, 2016, 60:103-108.DOI:10.1016/j.jtherbio.2016.06.011.
[35] YOSHIMURA M, TOYOSHI T, SANO A, et al. Antihypertensive effect of a gamma-aminobutyric acid rich tomato cultivar ‘DG03-9’in spontaneously hypertensive rats[J].Journal of Agricultural and Food Chemistry, 2010, 58(1):615-619. DOI:10.1021/jf903008t.
[36] ROSA S G, QUINES C B, STANGHERLIN E C, et al.Diphenyl diselenide ameliorates monosodium glutamate induced anxiety-like behavior in rats by modulating hippocampal BDNF-Akt pathway and uptake of GABA and serotonin[J]. Physiology&Behavior,2016, 155:1-8. DOI:10.1016/j.physbeh.2015.11.038.
[2]翁蔚.茶(Camellia sinensis)花主要生物活性成分研究及应用展望[D].杭州:浙江大学,2004.
[3]白婷婷,孙威江,黄伙水.茶树花的特性与利用研究进展[J].福建茶叶,2010,32(1):7-11.DOI:10.3969/j.issn.1005-2291.2010.01.003.
[4] DANESI F, SAHA S, KROON P A, et al. Bioactive-rich Sideritis scardica tea(mountain tea)is as potent as Camellia sinensis tea at inducing cellular antioxidant defences and preventing oxidative stress[J]. Journal of the Science of Food and Agriculture, 2013, 93(14):3558-3564.DOI:10.1002/jsfa.6214.
[5] YANG Z Y, TU Y Y, BALDERMANN S, et al. Isolation and identification of compounds from the ethanolic extract of flowers of the tea(Camellia sinensis)plant and their contribution to the antioxidant capacity[J]. LWT-Food Science and Technology, 2009, 42(8):1439-1443.DOI:10.1016/j.lwt.2009.03.017.
[6] SUGIMOTO S, YOSHIKAWA M, NALAMURA S, et al.Medicinal flowers. XXV. Structures of floratheasaponin J and chakanosideⅡfrom Japanese tea flower, flower buds of Camellia sinensis[J]. Heterocycles, 2009, 78(4):1023-1029.DOI:10.3987/COM-08-11568.
[7] YANG Z Y, XU Y, JIE G L, et al. Study on the antioxidant activity of tea覲owers(Camellia sinensis)[J]. Asia Paci覱c Journal of Clinical Nutrition, 2007, 16(Suppl 1):148-152.
[8] YOSHIKAWA M, WANG T, SUGIMOTO S, et al. Functional saponins in tea flower(flower buds of Camelia sinensis):Gastroprotective and hypoglycemic effects of floratheasaponins and qualitative and quantitative analysis using HPLC[J]. Yakugaku Zasshi:Journal of the Pharmceutical Society of Japan, 2008, 128(1):141-151.DOI:10.1248/yakushi.128.141.
[9] YOSHIKAWA M, SUGIMOTO S, KATO Y, et al. Acylated oleanane-type triterpene saponins with acceleration of gastrointestinal transit and inhibitory effect on pancreatic lipase from覲ower buds of Chinese tea plant(Camellia sinensis)[J]. Chemistry and Biodiversity, 2009(6):903-915.DOI:10.1002/cbdv.200800153.
[10]中华人民共和国国家卫生和计划生育委员会.关于批准茶树花等7种新资源食品的公告(2013年第1号)[EB/OL].http://www.nhc.gov.cn/sps/s7891/201301/50f91734cc56444b8c084f0d0468a690.shtml.
[11]顾亚萍.茶树花的综合利用—茶树花中多糖和香气成分的提取与分析[D].无锡:江南大学,2008:187-190.DOI:10.7666/d.y1398207.
[12]曾亮,傅丽亚,罗理勇,等.不同品种和花期茶树花挥发性物质的主成分和聚类分析[J].食品科学, 2015,36(16):88-93.DOI:10.7506/spkx1002-6630-201516016.
[13]聂樟清,杨普香,刘小仙.加工工艺方式对茶树花品质的影响[J].蚕桑茶叶通讯,2009(1):35-37.DOI:10.3969/j.issn.1007-1253.2009.01.013.
[14]王振康,叶乃兴,邬龄盛,等.微波杀青对茶树花主要生化成分的影响[J].茶叶科学技术,2005(4):10-11.DOI:10.3969/j.issn.1007-4872.2005.04.004.
[15]黄燕芬,魏成熙,何嵩涛,等.加工工艺对茶树花主要生化成分和感观品质的影响[J].西南农业学报,2013,26(2):510-513.DOI:10.3969/j.issn.1001-4829.2013.02.023.
[16]杨玉明,王敏红,黄阿根.茶树花热风干燥工艺研究[J].扬州大学学报(农业与生命科学版),2011,32(2):81-85.DOI:10.16872/j.cnki.1671-4652.2011.02.017.
[17]凌彩金,庞式.茶花制茶工艺技术研究报告[J].广东茶业,2003(1):12-15,32.DOI:10.3969/j.issn.1672-7398.2003.01.005.
[18]梁名志,浦绍柳,孙荣琴.茶花综合利用初探[J].中国茶叶,2002,24(5):16-17.DOI:10.3969/j.issn.1000-3150.2002.05.006.
[19]赵旭,顾亚萍,钱和.茶树花冰茶的研制[J].安徽农业科学,2008,36(7):2924-2925.DOI:10.3969/j.issn.0517-6611.2008.07.132.
[20]史劲松,孙达峰,顾龚平,等.茶树鲜花饮料澄清技术研究[J].中国野生植物资源,2006,25(4):41-43,54.DOI:10.3969/j.issn.1006-9690.2006.04.012.
[21]张文杰,刘聪,林珊,等.茶树花软糖的制作工艺[J].食品安全导刊,2016(27):146-148. DOI:10.16043/j.cnki.cfs.2016.27.114.
[22]张兴明,滇港桥.普洱茶升级时代悄悄来临[EB/OL].(2018-11-05)[2018-05-28].http://www.puerp.com/article-19271.htm.
[23]食品安全国家标准食品中水分的测定:GB 5009.3—2016[S].北京:中国标准出版社,2016.
[24]中华全国供销合作总社.茶水浸出物测定:GB/T 8305—2013[S].北京:中国标准出版社,2013.
[25]中华全国供销合作总社.茶游离氨基酸总量测定:GB/T8314—2013[S].北京:中国标准出版社,2013.
[26]中华全国供销合作总社.茶叶中茶多酚和儿茶素类含量的检测方法:GB/T 8313—2018[S].北京:北京标准出版社,2018.
[27]万晶琼,段双梅,赵雪,等.陶罐烤茶和芭蕉叶烤茶的化学成分与感官品质研究[J].云南农业大学学报(自然科学)2016,31(6):1085-1090.DOI:10.16211/j.issn.1004-390X(n).2016.06.018.
[28] ZHAO M, MA Y, DAI L L, et al. A high-performance liquid chromatographic method for simultaneous determination of 21free amino acids in tea[J]. Food Analytical Methods, 2013,6(1):69-75.DOI:10.1007/s12161-012-9408-4.
[29]中华人民共和国农业部.茶叶感官审评通用方法:NY/T787—2004[S].北京:中国标准出版社,2004.
[30]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. DOI:10.3969/j.issn.1000-3150.2009.07.008.
[31]葛智文,安丰轩,余树朋,等.茶树花加工技术初步研究[J].中国茶叶,2016(11):12-14.DOI:10.3969/j.issn.1000-3150.2016.11.005.
[32]周国兰,喻云春,胡华健,等.茶花与茶叶常规生化成分分析研究[J].茶叶,2009,35(2):85-86.DOI:10.3969/j.issn.0577-8921.2009.02.006.
[33]王开荣,邵淑宏,叶俭慧,等.茶氨酸保健功能研究进展[J].茶叶,2009,35(3):140-144,149.DOI:10.3969/j.issn.0577-8921.2009.03.003.
[34] CHENG J, ZHENG N, SUN X, et al. Feeding rumenprotected gamma-aminobutyric acid enhances the immune response and antioxidant status of heat-stressed lactating dairy cows[J]. Journal of Thermal Biology, 2016, 60:103-108.DOI:10.1016/j.jtherbio.2016.06.011.
[35] YOSHIMURA M, TOYOSHI T, SANO A, et al. Antihypertensive effect of a gamma-aminobutyric acid rich tomato cultivar ‘DG03-9’in spontaneously hypertensive rats[J].Journal of Agricultural and Food Chemistry, 2010, 58(1):615-619. DOI:10.1021/jf903008t.
[36] ROSA S G, QUINES C B, STANGHERLIN E C, et al.Diphenyl diselenide ameliorates monosodium glutamate induced anxiety-like behavior in rats by modulating hippocampal BDNF-Akt pathway and uptake of GABA and serotonin[J]. Physiology&Behavior,2016, 155:1-8. DOI:10.1016/j.physbeh.2015.11.038.
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