College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
Food Chem. 2021 Aug 15;353:129419. doi: 10.1016/j.foodchem.2021.129419. Epub 2021 Mar 3.
The raw tea polysaccharides (RLTPS) and the aged tea polysaccharides (ALTPS) from raw and aged Liupao tea were extracted and purified to afford five refined fractions. Component analysis revealed that the crude polysaccharide content from raw Liupao tea increased from 1.83 ± 0.09 g / 100 g to 3.44 ± 0.28 g / 100 g and the molecular weight decreased after fermentation. Structural analysis indicated that the molar ratio of rhamnose, galactose, and galacturonic acid increased in refined ALTPS. All the refined polysaccharides were glycoprotein complexes contained pyranose ring structure. The thermal stability and asymmetry of refined ALTPS were stronger than refined RLTPS. For activities in vitro, ALTPS had better anticoagulant activity and bile acid binding capacity than RLTPS. Although the activities of the refined ALTPS fractions were lower than ALTPS, they were still higher than the refined RLTPS. Fermentation plays an important role in improving the quality and biological activity of dark tea.
原茶多糖（RLTPS）和陈年茶多糖（ALTPS）分别从生茶和陈化茶中提取和纯化，得到五个精制级分。成分分析表明，生茶的粗多糖含量从 1.83±0.09g/100g 增加到 3.44±0.28g/100g，发酵后分子量降低。结构分析表明，精制 ALTPS 中的鼠李糖、半乳糖和半乳糖醛酸的摩尔比增加。所有精制的多糖都是含有吡喃糖环结构的糖蛋白复合物。精制 ALTPS 的热稳定性和不对称性强于精制 RLTPS。体外活性研究表明，ALTPS 的抗凝活性和胆汁酸结合能力优于 RLTPS。尽管精制 ALTPS 级分的活性低于 ALTPS，但仍高于精制 RLTPS。发酵对黑茶品质和生物活性的提高起着重要作用。
