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投稿时间：2021-11-11
投稿时间：2021-11-11
中文摘要: 该文选取18种代用茶为研究对象，包括蒲公英、桑叶茶、荷叶、黑苦荞、黄金苦荞、全株苦荞、决明子、红枣片、黑枸杞、红枸杞、山楂片、陈皮、茉莉花、胎菊、金盏菊、玫瑰花、金银花和牛蒡根。以游离氨基酸、总酚、总黄酮、游离酚酸、花青素、可溶性糖和多糖为成分考察指标，分析其茶汤中功能性成分的组成和含量，比较水提和醇提对代用茶中总酚、总黄酮和花青素浸出的影响。结果表明：18种代用茶中水浸出物含量为13.1%DW～86.6%DW，其中大部分组成是可溶性糖和多糖，占12.1%～98.0%；游离氨基酸和酚酸分别检出18种和14种，含量较高的氨基酸有精氨酸、天冬酰胺、脯氨酸以及绿原酸类酚酸。玫瑰花的总酚（181.1 mg GAE/g DW）和游离氨基酸总量含量（42.8 mg/g DW）最高；荷叶的总黄酮含量（41.0 mg RE/g DW）最高，金盏菊的多糖含量（6.4%DW）最高，金银花和胎菊中绿原酸类成分含量（54.7、53.7mg/gDW）较高。2种提取方式的结果表明大部分样品茶汤中总酚、总黄酮和花青素的含量占醇提取物的60%以上。
Abstract:The aim of this study was to analyze the composition and content of the functional components of 18 substitute tea soups，including dandelion，mulberry leaf，lotus leaf，black tartary buckwheat，golden tartary buckwheat，whole tartary buckwheat，cassia seed，jujube，black wolfberry，red wolfberry，hawthorn，tangerine peel，jasmine，fetal chrysanthemum，Calendula officinalis，rose，honeysuckle，and burdock root tea soups.The composition and content of functional components in the tea soup were analyzed，and the effects of water extraction and ethanol extraction on the extraction of total phenols，total flavonoids and anthocyanins in the substitute tea were compared.Functional nutrients included free amino acids，total phenols，total flavonoids，free phenolic acids，anthocyanins，soluble sugars，and polysaccharides.The water extract content of the 18 substitute teas was 13.1%-86.6% of the dry weight（DW） and mostly consisted of soluble sugars and polysaccharides，which accounted for 12.1%-98.0%.A maximum of 18 free amino acids and 14 free phenolic acids were detected in the different substitute teas.The most abundant free amino acids were arginine，asparagine，and proline，and the most abundant free phenolic acids were caffeoylquinic acids.Rose tea soup had the highest total phenol（181.1 mg gallic acid equivalents/g DW）and free amino acid（42.8 mg/g DW）content.Lotus leaf tea soup had the highest total flavonoid content（41.0 mg rutin equivalents/g DW）.Calendula officinalis had the highest polysaccharide content（6.4%DW）and honeysuckle（54.7 mg/g DW）and fetal chrysanthemum（53.7 mg/g DW）had the highest caffeoylquinic acid content.The results of different extraction methods showed that the total phenol，total flavonoid，and anthocyanin content of most substitute tea soups accounted for 60% or more of the alcohol extraction components.
文章编号：202302024 中图分类号： 文献标志码：
基金项目:四川省农业科学院现代农业学科建设推进工程项目（2021XKJS080）
| 作者 | 单位 |
| 赵珊1，杨飞洋2，秦琳1，李曦1，黄世群1，郑幸果1，雷欣宇1，仲伶俐1* | 1.四川省农业科学院 农业质量标准与检测技术研究所，四川 成都 610066；2.西南科技大学 生命科学与工程学院，四川 绵阳 621010 |
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