关键成分对黑茶抗氧化活性的影响
Weiwei Wang1, Ting Le1, Wei Wang1
1Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
Foods (Basel, Switzerland)
|August 26, 2023
概括
甲基素是黑茶抗氧化活性的主要驱动因素,甲基甲酸盐 (ECG) 和甲基甲酸盐 (EGCG) 显示出强烈的正相关性. 然而,棕素与抗氧化能力有负相关性.
科学领域:
- 食品化学 食品化学
- 营养学科学 营养学科学
- 植物生物化学 植物生物化学
背景情况:
- 黑茶含有许多具有抗氧化特性的化合物,包括茶叶多,儿茶素,茶叶和茶叶.
- 在确定黑茶整体抗氧化活性方面最具影响力的特定成分仍然不清楚.
研究的目的:
- 确定黑茶中抗氧化活性的主要成分.
- 分析不同黑茶样本中各种化学成分和抗氧化能力之间的关系.
- 为了验证catechins及其氧化产品在黑茶抗氧化性质中的作用.
主要方法:
- 在51个黑茶样品中分析了抗氧化活性和化学成分 (多,甲基因,茶叶,茶叶,茶叶,茶叶,黄,氨基酸,咖啡因,总溶性糖).
- 应用统计方法,包括主要组件分析 (PCA),正交部分最小平方差异分析 (OPLS-DA) 和相关性分析.
- 在体外验证甲基素及其氧化产物的抗氧化活性.
主要成果:
- 茶叶多中的 Katechins 被确定为黑茶抗氧化活性中最重要的贡献者.
- 像甲基酸 (ECG),甲基酸 (EGCG),甲基酸 (EC) 和甲基酸 (EGC) 等特定的教理素与抗氧化活性有着强烈的正相关性.
- 甲布罗宁与抗氧化剂活性有负相关性.
- 在黑茶发酵过程中的相关性分析证实了儿茶素的积极作用和棕茶素的负面作用.
结论:
- 儿茶素是黑茶抗氧化能力的主要决定因素.
- 黑茶的加工会影响儿茶素及其氧化产物的度,从而影响抗氧化活性.
- 这项研究提供了一种方法框架,用于根据不同茶叶的化学成分来比较不同茶叶的抗氧化能力.
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