茯茶“散茶发花”加工前后差异化学成分的分离与鉴定

doi:10.13305/j.cnki.jts.2016.01.004

茶叶科学 ›› 2016, Vol. 36 ›› Issue (1): 27-37.doi: 10.13305/j.cnki.jts.2016.01.004

茯茶“散茶发花”加工前后差异化学成分的分离与鉴定

黄浩^1,2,3, 赵熙¹, 黄怀生¹, 银霞¹, 粟本文¹, 钟兴刚¹, 黄建安^2,3, 郑红发^1,*, 刘仲华^2,3,*

1. 湖南省茶叶研究所,湖南长沙 410125;
2. 湖南农业大学茶学教育部重点实验室,湖南长沙 410128;
3. 国家植物功能成分利用工程技术研究中心,湖南长沙 410128

收稿日期:2015-06-02 出版日期:2016-02-15 发布日期:2019-08-23
通讯作者: *
作者简介:黄浩,男,博士,主要从事茶叶加工及功能成分研究。
基金资助:
国家自然科学基金（31471706）、现代农业产业技术体系建设专项（CARS-23）、湖南省茶叶研究所所长基金（2015SJ01）

Isolation and Identification of Variant Phytochemical in the Processing of Fu Tea by Fungal Fermentation with Loose Tea

HUANG Hao^1,2,3, ZHAO Xi¹, HUANG Huaisheng¹, YIN Xia¹, SU Benwen¹, ZHONG Xinggang¹, HUANG Jian'an^2,3, ZHENG Hongfa^1,*, LIU Zhonghua^2,3,*

1. Hunan Tea Research Institute, Changsha 410125, China;
2. Key Lab of Tea Science of Ministry of Education of Hunan Agricultural University, Changsha 410128, China;
3. National Research Center of Engineering & Technology for Utilization of Functional Ingredients from Botanicals, Changsha 410128, China

Received:2015-06-02 Online:2016-02-15 Published:2019-08-23

摘要/Abstract

摘要： 以乌龙茶（大红袍）、红茶、绿茶、黑茶（天尖茶原料、金湘益茯砖茶原料）为加工原料,运用“散茶发花”技术,加工制得不同茶类散装茯茶制品。本研究以不同性质茶叶的“发花”（真菌固体发酵）前后茶样作为研究对象,将“发花”前后的茶样经HPLC图谱叠加比对分析,寻找“发花”前后主要新增差异化学成分,同时运用制备色谱制备目标差异化学成分,并经HR-MS和NMR技术对其进行结构鉴定。结果表明,在本研究的分离条件下,不同性质的5种茶叶原料经相同“发花”处理后,各组形成的差异化学成分基本表现一致,其中选取分离、鉴定的两种新增差异化学成分均为黄酮醇化合物,分别是槲皮素和山奈酚。

关键词: 茯茶, 散茶发花, 新增差异化学成分, 黄酮类化合物, 槲皮素, 山奈酚

Abstract: Several kinds of Fu tea were obtained by the technology of “fungal fermentation with loose tea” with different tea samples such as Dahongpao tea, black tea, green tea, the raw material of Tianjian tea and the raw material of Jinxiangyi brick tea. With different properties of tea samples (fungal solid state fermentation) generated from “fungal fermentation” as the research objects, this article has searched the main variant phytochemical through comparative analysis with the help of HPLC overlay method. Meanwhile, targeted variant compounds have been constructed with preparative HPLC with preliminary identification by HR-MS and NMR. The experiment indicated that under the detached condition of this study, different kinds of Fu tea generated the same compounds after “fungal fermentation”. And the two added variant compounds are flavonols, named quercetin and kaempferol respectively.

Key words: Fu tea, fungal fermentation with loose tea, variant compounds, flavonols, quercetin, kaempferol

中图分类号:

黄浩, 赵熙, 黄怀生, 银霞, 粟本文, 钟兴刚, 黄建安, 郑红发, 刘仲华. 茯茶“散茶发花”加工前后差异化学成分的分离与鉴定[J]. 茶叶科学, 2016, 36(1): 27-37. doi: 10.13305/j.cnki.jts.2016.01.004.

HUANG Hao, ZHAO Xi, HUANG Huaisheng, YIN Xia, SU Benwen, ZHONG Xinggang, HUANG Jian'an, ZHENG Hongfa, LIU Zhonghua. Isolation and Identification of Variant Phytochemical in the Processing of Fu Tea by Fungal Fermentation with Loose Tea[J]. Journal of Tea Science, 2016, 36(1): 27-37. doi: 10.13305/j.cnki.jts.2016.01.004.

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茯茶“散茶发花”加工前后差异化学成分的分离与鉴定

Isolation and Identification of Variant Phytochemical in the Processing of Fu Tea by Fungal Fermentation with Loose Tea

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