不同茶树品种鲜叶多糖的理化性质和抗氧化活性比较研究

doi:10.13305/j.cnki.jts.2022.06.011

摘要/Abstract

摘要： 选取来自同一茶园且具有代表性的黄金桂、铁观音、祁门种、六堡茶、大红袍、槠叶齐、龙井43、白叶1号、中黄1号和福鼎大白茶10个茶树品种鲜叶为原料,直接进行微波干燥固样,通过水提法制备10个不同茶树品种的多糖,采用化学分析、高效液相色谱、红外光谱、凝胶色谱层析、扫描电镜、测量粒径和Zeta电位等方法比较分析10个茶多糖的主要理化性质,并测定其1,1-二苯基-2-苦肼基（DPPH）、2,2'-联氮-双-3-乙基苯并噻唑啉-6-磺酸（ABTS）自由基清除能力和铁离子还原能力等体外抗氧化活性。理化性质结果表明,茶多糖是一类水溶性的酸性糖蛋白,主要由糖醛酸、中性糖、蛋白质和多酚构成;10个茶多糖的单糖组分主要由半乳糖醛酸、葡萄糖、半乳糖和阿拉伯糖组成;主成分分析（PCA）表明,白叶1号和龙井43与其他茶树品种在多糖的基本组成上具有较大差异。体外抗氧化研究表明,不同茶树品种多糖的体外抗氧化能力存在显著差异,但均随其浓度增加而呈线性增加,其中白叶1号多糖的抗氧化活性整体表现最为优异。理化性质与抗氧化活性的相关性分析结果显示,不同茶树品种多糖的抗氧化能力可能与其所含的多酚和蛋白质含量有关。

关键词: 茶树品种, 多糖, 理化性质, 抗氧化

Abstract: In the present work, 10 representative tea cultivars (Huangjingui, Tieguanyin, Qimenzhong, Liubaocha, Dahongpao, Zhuyeqi, Longjing 43, Baiyeyihao, Zhonghuangyihao and Fudingdabai) in the same tea garden were selected and their fresh leaves were dried directly by microwave. Tea polysaccharides (TPS) from the 10 cultivars were prepared by water extraction. Their physical and chemical characteristics were compared and analyzed by chemical analysis, high performance liquid chromatography (HPLC), infrared spectroscopy (IR), gel chromatography, scanning electron microscope (SEM), particle size measurement and Zeta potential analysis. And their antioxidant abilities including DPPH radical scavenging ability, ABTS radical scavenging ability and ferric ion reducing ability were determined as well. It was found that TPS was a kind of water-soluble acid glycoprotein, which mainly consisted of uronic acid, neutral sugar, protein and polyphenols. Meanwhile, the monosaccharide components of the 10 TPSs were mainly composed of galacturonic acid, glucose, galactose and arabinose. Principal component analysis (PCA) shows that the basic composition of TPS in Baiyeyihao and Longjing 43 were significantly different from other tea cultivars. Furthermore, the antioxidant activity of TPS in Baiyeyihao was the strongest among the obtained TPS. Correlation analysis indicates that the antioxidant capacity of TPS might be related to the contents of polyphenols and proteins.

Key words: tea cultivar, polysaccharides, physicochemical characteristics, antioxidant

中图分类号:

S571.1

陈薛, 左欣欣, 徐安安, 徐平, 王岳飞. 不同茶树品种鲜叶多糖的理化性质和抗氧化活性比较研究[J]. 茶叶科学, 2022, 42(6): 806-818. doi: 10.13305/j.cnki.jts.2022.06.011.

CHEN Xue, ZUO Xinxin, XU An'an, XU Ping, WANG Yuefei. Comparative Study on the Physicochemical Characteristics and Antioxidant Activities of Polysaccharides in Different Tea Cultivars[J]. Journal of Tea Science, 2022, 42(6): 806-818. doi: 10.13305/j.cnki.jts.2022.06.011.

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