冲泡条件对青钱柳茶主要内含物浸出规律的影响

doi:10.3969/j.issn.1000-2006.201609044

国家林草科技领军期刊
中国精品科技期刊
中国高校百佳科技期刊
江苏省新闻出版政府奖期刊奖
RCCSE林学权威期刊（A+）
CSCD核心期刊
Scopus数据库收录期刊
中文核心期刊
SCD核心期刊

作者加群：102861116

微信公众号：南京林业大学学报

高级检索

南京林业大学学报（自然科学版） ›› 2017, Vol. 41 ›› Issue (04): 19-24.doi: 10.3969/j.issn.1000-2006.201609044

冲泡条件对青钱柳茶主要内含物浸出规律的影响

曹燕妮,茆慧敏,尚旭岚,方升佐^*,俞思敏

南方现代林业协同创新中心,南京林业大学林学院,江苏南京 210037

出版日期:2017-08-18 发布日期:2017-08-18
基金资助:
收稿日期:2016-09-19 修回日期:2017-04-07
基金项目:国家自然科学基金项目(31270673); 江苏省第四期“333工程”培养资金资助项目(BRA2015318)
第一作者:曹燕妮(1058497296@qq.com),博士生。*通信作者:方升佐(fangsz@njfu.edu.cn),教授,博士。
引文格式:曹燕妮,茆慧敏,尚旭岚,等. 冲泡条件对青钱柳茶主要内含物浸出规律的影响[J]. 南京林业大学学报(自然科学版),2017,41(4):19-24.

Effect of brewing conditions on the leaching rate of Cyclocarya paliurus tea compounds

CAO Yanni, MAO Huimin, SHANG Xulan, FANG Shengzuo^*, YU Simin

Co-Innovation Center for the Sustaimable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing 210037,China

Online:2017-08-18 Published:2017-08-18

摘要/Abstract

摘要： 【目的】青钱柳是我国特有的多功能树种,其叶制成的茶是一种重要的保健茶,研究旨在优化青钱柳茶的冲泡条件,发挥茶叶最大功效。【方法】在研究茶水质量体积比、冲泡温度、冲泡时间等单因素对青钱柳茶主要内含物质(总黄酮、总三萜和粗多糖)浸出规律影响的基础上,采用L₉(3⁴)正交设计以优化青钱柳茶冲泡的最佳条件。【结果】茶水质量体积比对青钱柳茶中总黄酮、总三萜浸出量有显著影响,冲泡时间对青钱柳茶中总黄酮、总三萜和粗多糖的浸出量均有显著影响,而冲泡温度仅对青钱柳茶中粗多糖的浸出量有显著影响(P <0.05)。通过正交试验优化出的青钱柳茶最佳冲泡条件为:茶水质量体积比1:250,70 ℃水冲泡15 min。采用该冲泡条件,青钱柳茶叶中总黄酮、总三萜和粗多糖的浸出量均达到最大值,分别为9.83 mg/g、27.46 mg/g、108.67 mg/g。【结论】冲泡条件(茶水质量体积比、冲泡温度和冲泡时间)直接影响青钱柳茶中生物活性物质的溶出,所优化出的青钱柳茶冲泡条件可科学指导饮茶,充分发挥青钱柳茶的保健作用。

Abstract: 【Objective】Cyclocarya paliurus is an alternative tree species, and its leaves have traditionally been used as a nutraceutical tea. However, little is known about the appropriate brewing conditions for scientific or therapeutic purposes. The objective of the present study was to optimize the brewing conditions of C. paliurus tea. 【Method】The optimum ratio of m (tea)to V(water), brewing temperature, and brewing time on the leaching rate of total flavonoids, total triterpenoids, and crude polysaccharides of C. paliurus tea were investigated using an L₉(3⁴)orthogonal test. 【Result】The ratio of m (tea)to V (water)significantly affected the leaching rate of total flavonoids and total triterpenoids, whereas brewing time significantly affected the leaching rate of total flavonoids, total triterpenoids and crude polysaccharides, and brewing temperature only had a significant effect on crude polysaccharide content(P< 0.05). The orthogonal experiment test indicated that the highest total flavonoid, total triterpenoid and crude polysaccharide contents were obtained usinga ratio of m (tea)to V (water)by 1:250, brewing temperature of 70 ℃, and brewing time of 15 min. Under these conditions, the total flavonoid, total triterpenoid and polysaccharide contents reached 9.83 mg/g, 27.46 mg/g and 108.67 mg/g, respectively.【Conclusion】Brewing conditions directly affect the leaching rate of bioactive substances from C. paliurus tea, and the optimized brewing conditions proposed by the present study provide a reference for brewing C. paliurus tea.

中图分类号:

曹燕妮,茆慧敏,尚旭岚,等. 冲泡条件对青钱柳茶主要内含物浸出规律的影响[J]. 南京林业大学学报（自然科学版）, 2017, 41(04): 19-24.

CAO Yanni, MAO Huimin, SHANG Xulan, FANG Shengzuo, YU Simin. Effect of brewing conditions on the leaching rate of Cyclocarya paliurus tea compounds[J].Journal of Nanjing Forestry University (Natural Science Edition), 2017, 41(04): 19-24.DOI: 10.3969/j.issn.1000-2006.201609044.

参考文献

[1] 方升佐, 洑香香. 青钱柳资源培育与开发利用的研究进展[J]. 南京林业大学学报(自然科学版), 2007,31(1): 95-100. DOI: 10.3969/j.issn.1000-2006.2007.01.023. FANG S Z, FU X X. Progress and prospects on silviculture and utilization of Cylclocarya paliurus resources[J]. Journal of Nanjing Forestry University(Natural Sciences Edition), 2007, 31(1): 95-100.
[2] 方升佐, 杨万霞. 青钱柳的开发利用与资源培育[J]. 林业科技开发, 2003, 17(1): 49-51. DOI: 10.3969/j.issn.1000-8101.2003.01.019. FANG S Z, YANG W X. Resources exploitation and silviculture of Cylclocarya paliurus resources[J]. China Forestry Science and Technology, 2003, 17(1): 49-51.
[3] 谢明勇, 谢建华. 青钱柳研究进展[J]. 食品与生物技术学报, 2008, 27(1): 113-121. DOI: 10.3321/j.issn:1673-1689.2008.01.021. XIE M Y, XIE J H. Review about the research on Cylclocarya paliurus (Batal.)Iljinskaja[J]. Journal of Food Science and Biotechnology, 2008, 27(1): 113-121.
[4] 李婷婷, 石叶蓉, 吴彩娥, 等. 青钱柳茶的化学成分、农残及挥发性成分分析[J]. 食品与机械, 2015, 31(4): 10-13. DOI: 10.13652/j.issn.1003-5788.2015.04.003. LI T T, SHI Y R, WU C E, et al. Analysis of chemical and volatile components of Cylclocarya paliurus tea[J]. Food & Machinery, 2015, 31(4): 10-13.
[5] 洑香香, 方升佐. 青钱柳次生代谢产物及其生理功能[J]. 安徽农业科学, 2009, 37(28): 13612-13614. DOI: 10.3969/j.issn.0517-6611.2009.28.066. FU X X, FANG S Z. Secondary metabolites and its physiological funciton of Cylclocarya paliurus[J]. Journal of Anhui Agri Sci, 2009, 37(28): 13612-13614.
[6] 谢明勇, 李磊. 青钱柳化学成分和生物活性研究概况[J]. 中草药, 2001, 32(4): 365-366. DOI: 10.3321/j.issn:0253-2670.2001.04.039. XIE M Y, LI L. Review in studies on chemical constituents and bioactivities of Cylclocarya paliurus[J]. Chinese Traditional and Herbal Drugs, 2001, 32(4): 365-366.
[7] CHU Y H, CHANG C L, HSU H F. Flavonoid content of several vegetables and their antioxidant activity[J]. Journal of the Science of Food and Agriculture, 2000, 80(5): 561-566. DOI: 10.1002/(SICI)1097-0010(200004)80:5<561::AID-JSFA574>3.0.CO; 2-#.
[8] KNEKT P, KUMPULAINEN J, JÄRVINEN R, et al. Flavonoid intake and risk of chronic diseases[J]. American Journal of Clinical Nutrition, 2002, 76(3): 560-568.
[9] YAO L H, JIANG Y M, SHI J, et al. Flavonoid in food and their health benefits[J]. Plant Foods for Human Nutrition, 2004, 59(3): 113-122. DOI: 10.1007/s11130-004-0049-7.
[10] 杨秀芳, 涂云飞, 孔俊豪. 茶树次生代谢产物在铁观音茶冲泡过程中的溶出规律初探[J]. 福建茶叶, 2010, 32(10): 30-35. DOI: 10.3969/j.issn.1005-2291.2010.10.007. YANG X F, TU Y F, KONG J H, et al. The dissolution rate of tea secondary metabolites in brewing process of Tieguanyin tea[J]. Fujian Tea, 2010,32(10): 30-35.
[11] 孙慕芳, 张洁, 郭桂义. 冲泡条件对信阳红茶茶汤内含物浸出规律的影响[J]. 食品研究与开发, 2014, 35(15): 15-19. DOI: 10.3969/j.issn.1005-6521.2014.15.05. SUN M F, ZHANG J, GUO G Y. Influence of brewing conditions on inclusion leaching rate of Xinyang black tea[J]. Food Research and Development, 2014, 35(15): 15-19.
[12] BAO J S, CAI Y, SUN M, et al. Anthocyanins, flavonols, and free radical scavenging activity of Chinese bayberry(Myrica rubra)extracts and their color properties and stability[J]. Journal of Agricultural and Food Chemistry, 2005, 53(6): 2327-2332. DOI: 10.1021/jf048312z.
[13] FAN J P, HE C H. Simultaneous quantification of three major bioactive triterpene acids in the leaves of Diospyros kaki by high-performance liquid chromatography method[J]. Journal of Pharmaceutical and Biomedical Analysis, 2006, 41(3): 950-956. DOI: 10.1016/j.jpba.2006.01.044.
[14] 谢建华, 谢明勇, 聂少平, 等. 苯酚-硫酸法测定青钱柳中多糖含量[J]. 食品工业, 2010, 31(4): 93-95. XIE J H, XIE M Y, NIE S P, et al. Determination of polysaccharides from Cylclocarya paliurus (Batal.)Iljinskaja by phenol-sulfuric acid[J]. The Food Industry, 2010, 31(4): 93-95.
[15] 邓波, 尚旭岚, 方升佐, 等. 超声辅助提取青钱柳叶总三萜化合物的工艺优化[J]. 南京林业大学学报(自然科学版), 2012, 36(6): 101-104. DOI: 10.3969/j.jssn.1000-2006.2012.06.020. DENG B, SHANG X L,FANG S Z, et al. Optimization of ultrasonic-assisted extraction of total triterpenoid compounds from Cylclocarya paliurus leaves[J]. Journal of Nanjing Forestry University(Natural Sciences Edition), 2012, 36(6): 101-104.
[16] 冯宗帅, 吴彩娥, 方升佐, 等. 青钱柳叶总黄酮超声辅助提取工艺优化[J]. 农业机械学报, 2009, 40(2): 130-134. FENG Z S, WU C E, FANG S Z, et al. Technology optimization of total flavonoids extraction from Cylclocarya paliurus leaves by ultrasonic assistance[J]. Agricultural Equipment and Mechanization Enigineering, 2009, 40(2): 130-134.
[17] 秦健,刘洋,方升佐, 等.光质和光强对青钱柳生长和抗氧化酶活性的影响[J].南京林业大学学报(自然科学版),2017,41(4):13-18.DOI:10.3969/j.issn.1000-2006.201610001. QIN J, LIU Y, FANG S Z, et al. Effects of light quality and intensity on growth and antioxidative activities of Cyclocarya paliurus seedlings[J]. Journal of Nanjing Forestry University(Natural Sciences Edition),2017,41(4):13-18.
[18] LIU Y, QIAN C Y, DING S H, et al. Effect of regime and provenance on leaf characteristics, growth and flavonoid accumulation in Cyclocarya paliurus(Batal)Iljinskaja coppices[J]. Botanical Studies, 2016, 57(1): 28. DOI: 10.1186/s40529-016-0145-7.
[19] 李彦, 周晓东, 方升佐, 等. 光照和种源对青钱柳叶三萜类化合物积累的影响[J]. 南京林业大学学报(自然科学版), 2015, 39(5): 52-58. DOI: 10.3969/j.issn.1000-2006.2015.05.009. LI Y, ZHOU X D, FANG S Z, et al. Influence of illumination intensity and provenance on triterpenoid accumulation in the leaves of Cyclocarya paliurus seedlings[J]. Journal of Nanjing Forestry University(Natural Sciences Edition), 2015, 39(5): 52-58.
[20] 杨万霞. 不同种源青钱柳苗期生长及叶药用成分含量的差异性研究[D]. 南京:南京林业大学, 2013. YANG W X. Variation in seedling growth and its contents of leaf medicinal compositions in different Cyclocarya paliurus provenances[D]. Nanjing: Nanjing Forestry University, 2013.
[21] DENG B, CAO Y N, FANG S Z, et al. Variation and stability of growth and leaf flavonoid content in Cyclocarya paliurus across environments[J]. Industrial Crops and Products, 2015, 76: 386-393. DOI: 10.1016/j.indcrop.2015.07.011.
[22] FANG S Z, YANG W X, CHU X L, et al. Provenance and temporal variations in selected flavonoids in leaves of Cyclocarya paliurus[J]. Food Chemistry, 2011, 124(4): 1382-1386. DOI: 10.1016/j.foodchem.2010.07.095.
[23] WANG Q Q, JIANG C H, FANG S Z, et al. Antihyperglycemic, antihyperlipidemic and antioxidant effects of ethanol and aqueous extracts of Cyclocarya paliurus leaves in type 2 diabetic rats[J]. Journal of the Science of Ethnopharmnacology, 2013, 150(3): 1119-1127. DOI: 10.1016/j.jep.2013.10.040.
[24] 黄敬耀, 楼兰英, 徐膨. 摇钱树叶的药理研究(简报)[J]. 中药通报, 1986, 11(11): 61. HUANG J Y, LOU L Y, XU P. Pharmacological studies of Cyclocarya paliurus(brief)[J]. Traditonal Chinese Medicine Journal, 1986, 11(11): 61.

冲泡条件对青钱柳茶主要内含物浸出规律的影响

Effect of brewing conditions on the leaching rate of Cyclocarya paliurus tea compounds

PDF

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 2

编辑推荐

Metrics

本文评价

作者

读者

审稿

[1]	任媛媛,刘艳萍,王念,罗晓雅,翟晓巧. 9种屋顶绿化阔叶植物叶片解剖结构与抗旱性的关系[J]. 南京林业大学学报（自然科学版）, 2014, 38(04): 64-68.
[2]	罗金岳,程康华,刘经诚,安鑫南. 淡竹口中茶多酚的微波辅助提取[J]. 南京林业大学学报（自然科学版）, 2005, 29(04): 29-32.