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不同原料及干燥方法制备的速溶甜茶（[Hance] Chun）的酚类成分、主要黄酮类化合物及抗氧化能力

Phenolic Content, Main Flavonoids, and Antioxidant Capacity of Instant Sweet Tea ( [Hance] Chun) Prepared with Different Raw Materials and Drying Methods.

作者信息

Liu Hong-Yan, Liu Yi, Mai Ying-Hui, Guo Huan, He Xiao-Qin, Xia Yu, Li Hang, Zhuang Qi-Guo, Gan Ren-You

机构信息

Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610213, China.

Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China.

出版信息

Foods. 2021 Aug 19;10(8):1930. doi: 10.3390/foods10081930.

DOI:10.3390/foods10081930
PMID:34441707
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8394704/
Abstract

This study aims to investigate the effects of raw materials and drying methods on the phytochemical and antioxidant capacities of instant sweet tea powder. Four raw materials of sweet tea leave powders (STUT) were extracted and dried with two methods (freeze-drying and spray-drying). The antioxidant capacity, total phenolic content (TPC), total flavonoid content (TFC), and phlorizin and trilobatin contents of obtained instant sweet tea powders were compared. In addition, the single-factor experiments coupled with response surface methodology were used to study the influences of solvent-to-sample ratio, extraction temperature, extraction time, and their interactions on instant sweet tea yield. Results showed that the optimal conditions for extraction were the solvent-to-sample ratio of 19:1 mL/g, extraction temperature of 88 °C, and extraction time of 30 min. The TPC, TFC, antioxidant capacities, and phloridzin and trilobatin contents of instant sweet teas were higher than those of STUT, and the TPC and TFC of freeze-dried instant sweet teas were higher than those of spray-dried instant sweet teas. Significant correlations were found among TPC, TFC, and antioxidant capacities ( < 0.01). The freeze-dried instant sweet tea produced by young leaves (prepared by oven-drying) showed the highest TPC, TFC, and antioxidant capacities, compared with other raw materials and drying methods.

摘要

本研究旨在探讨原料和干燥方法对速溶甜茶粉植物化学成分及抗氧化能力的影响。采用两种方法（冷冻干燥和喷雾干燥）对四种甜茶叶粉原料进行提取和干燥。比较所得速溶甜茶粉的抗氧化能力、总酚含量（TPC）、总黄酮含量（TFC）以及根皮苷和三叶苷含量。此外，采用单因素实验结合响应面法研究料液比、提取温度、提取时间及其交互作用对速溶甜茶得率的影响。结果表明，最佳提取条件为料液比19:1 mL/g、提取温度88℃、提取时间30 min。速溶甜茶的TPC、TFC、抗氧化能力以及根皮苷和三叶苷含量均高于甜茶叶粉原料，且冷冻干燥速溶甜茶的TPC和TFC高于喷雾干燥速溶甜茶。TPC、TFC与抗氧化能力之间存在显著相关性（<0.01）。与其他原料和干燥方法相比，幼叶（经烘干制备）制成的冷冻干燥速溶甜茶具有最高的TPC、TFC和抗氧化能力。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e851/8394704/1cc677611b65/foods-10-01930-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e851/8394704/314b1a7bd3a8/foods-10-01930-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e851/8394704/b444e8e1fe48/foods-10-01930-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e851/8394704/39b367af4c72/foods-10-01930-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e851/8394704/1cc677611b65/foods-10-01930-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e851/8394704/314b1a7bd3a8/foods-10-01930-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e851/8394704/b444e8e1fe48/foods-10-01930-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e851/8394704/39b367af4c72/foods-10-01930-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e851/8394704/1cc677611b65/foods-10-01930-g004.jpg

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[10]
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本文引用的文献

[1]
The Chemical, Structural, and Biological Properties of Crude Polysaccharides from Sweet Tea ( (Hance) Chun) Based on Different Extraction Technologies.

Foods. 2021-7-31

[2]
Influences of Microwave-Assisted Extraction Parameters on Antioxidant Activity of the Extract from Peels.

Foods. 2021-6-21

[3]
Sweet tea ( rehd.) as a new natural source of bioactive dihydrochalcones with multiple health benefits.

Crit Rev Food Sci Nutr. 2022

[4]
Phytochemical profile, cytotoxic, antioxidant, and allelopathic potentials of aqueous leaf extracts of .

Food Sci Nutr. 2020-7-19

[5]
Green Extraction of Antioxidant Polyphenols from Green Tea ().

Antioxidants (Basel). 2020-8-25

[6]
Effects of Microwave-Assisted Extraction Conditions on Antioxidant Capacity of Sweet Tea ( Rehd.).

Antioxidants (Basel). 2020-7-29

[7]
Phytochemicals and bioactive analysis of different sweet tea (Lithocarpus litseifolius [Hance] Chun) varieties.

J Food Biochem. 2021-3

[8]
Phytochemical identification of Lithocarpus polystachyus extracts by ultra-high-performance liquid chromatography-quadrupole time-of-flight-MS and their protein tyrosine phosphatase 1B and α-glucosidase activities.

Biomed Chromatogr. 2020-1

[9]
Effect of drying methods on the retention of bioactive compounds in African eggplant.

Food Sci Nutr. 2018-3-13

[10]
Phlorizin Exerts Direct Protective Effects on Palmitic Acid (PA)-Induced Endothelial Dysfunction by Activating the PI3K/AKT/eNOS Signaling Pathway and Increasing the Levels of Nitric Oxide (NO).

Med Sci Monit Basic Res. 2018-1-8

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