两种市售香椿茶主要活性成分、抗氧化活性及挥发性成分的对比分析

赵甜甜; 张国治; 王赵改; 蒋鹏飞

doi:10.12187/2023.03.005

June 2023

Article Contents

ZHAO Tiantian, ZHANG Guozhi, WANG Zhaogai and et al. Comparative analysis of main active components, antioxidant activity and volatile compounds of two commercial Toona sinensis tea[J]. Journal of Light Industry, 2023, 38(3): 35-45. doi: 10.12187/2023.03.005

Citation: ZHAO Tiantian, ZHANG Guozhi, WANG Zhaogai and et al. Comparative analysis of main active components, antioxidant activity and volatile compounds of two commercial Toona sinensis tea[J]. Journal of Light Industry, 2023, 38(3): 35-45. doi: 10.12187/2023.03.005 shu

Comparative analysis of main active components, antioxidant activity and volatile compounds of two commercial Toona sinensis tea

1. College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China;
2. Center of Agricultural Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China

Received Date: 2022-09-13
Accepted Date: 2022-12-16

Abstract

Taking two commercial Toona sinensis tea (Sanyi T.sinensis tea and Anhui T.sinensis tea) as the research object, the differences in their main active components, antioxidant activity and volatile components were detected and compared by UV spectrophotometry, gas chromatography-mass spectrometry (GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS) techniques. The results showed that the contents of caffeine and the ratio of phenol to ammonia of Sanyi T.sinensis tea were significantly higher than those of Anhui T.sinensis tea, while the contents of other active ingredients (such as water extracts, total free amino acid, tea polyphenols, et al.) were the opposite. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging capacity and total reducing capacity of Sanyi T.sinensis tea were slightly lower than those of Anhui T.sinensis tea, but the hydroxyl radical (·OH) scavenging capacity was higher than that of Anhui T.sinensistea. A total of 90 and 75 different volatile components were detected in two commercial T.sinensis tea samples, mainly hydrocarbons, alcohols and aldehydes. The results of GC-MS indicated that geraniol, benzaldehyde and methyl salicylate were higher in Sanyi T.sinensistea, and β-caryophyllene, α-caryophyllene and α-farnesene were higher in Anhui T.sinensis tea. GC-IMS indicated that the main volatile components in Sani T.sinensis tea were aldehydes, alcohols and ketones, and the types and contents of aldehydes in Anhui T.sinensistea were the highesT.The volatile components in the two commercial T.sinensistea could be well distinguished by GC-IMS fingerprint and PCA analysis. Using these two combined techniques for collaborative analysis, the flavor information of T.sinensis tea can be obtained more comprehensively, which provides a reference for improving the flavor of T.sinensis tea.
- Toona sinensis tea,
- active component,
- antioxidant activity,
- volatile compound,
- GC-MS technology,
- GC-IMS technology
References
1. [1]
  MU R,WANG X,LIU S,et al.Rapid determination of volatile compounds in Toona sinensis (A.Juss.) Roem. by MAE-HS-SPME followed by GC-MS[J].Chromatographic,2007,65(7-8):463-467.
2. [2]
  王晓敏,史冠莹,王赵改,等.不同产地香椿抗氧化活性及挥发性成分的差异分析[J].现代食品科技,2020,36(7):271-281.
3. [3]
  LIU C,JIE Z,ZHOU Z,et al.Analysis of volatile compounds and identification of characteristic aroma components of Toona sinensis (A. Juss.) Roem. using GC-MS and GC-O[J].Food and Nutrition Sciences,2013,4(3):305-314.
4. [4]
  ZHAO Q,ZHONG X L,ZHU S H,et al.Research advances in Toona sinensis,a traditional Chinese medicinal plant and popular vegetable in China[J].Diversity,2022,14(7):572-572.
5. [5]
  HSEU Y C,CHANG W H,CHEN C S,et al.Antioxidant activities of Toona sinensis leaves extracts using different antioxidant models[J].Food and Chemical Toxicology,2008,46(1):105-114.
6. [6]
  蒋鹏飞,高海东,赵丽丽,等.不同采收期香椿茶发酵前后活性成分、降糖活性及其挥发性成分比较分析[J].食品科学,2021,42(2):262-270.
7. [7]
  李平,王承南,周晓瑜.香椿茶叶不同制作工艺比较[J].湖南林业科技,2014,41(1):87-89.
8. [8]
  李湘利,刘静,赵俊杰,等.红香椿绿茶复合保健饮料的加工工艺研究[J].食品科技,2011,36(5):112-116.
9. [9]
  中华人民共和国国家质量监督检验检疫总局中国国家标准化管理委员会.茶水浸出物测定:GB/T 8305-2013[S].北京:中国标准出版社,2014.
10. [10]
  国家市场监督管理总局中国国家标准化管理委员会.茶叶中茶多酚和儿茶素类含量的检测方法:GB/T 8313-2018[S].北京:中国标准出版社,2018.
11. [11]
  中华人民共和国国家质量监督检验检疫总局中国国家标准化管理委员会.茶游离氨基酸总量的测定:GB/T 8314-2013[S].北京:中国标准出版社,2014.
12. [12]
  中华人民共和国国家质量监督检验检疫总局中国国家标准化管理委员会.茶咖啡碱测定:GB/T 8312-2013[S].北京:中国标准出版社,2014.
13. [13]
  程启坤.红茶色素的系统分析法[J].中国茶叶,1981(1):17.
14. [14]
  孟洋.铁皮石斛花草茶的制备工艺及功能研究[D].贵阳:贵州大学, 2021.
15. [15]
  WANG H J,SHEN S,WANG J J,et al.Novel insight into the effect of fermentation time on quality of Yunnan Congou black tea[J].LWT-Food Science and Technology,2022,155:112939.
16. [16]
  ZHANG L,WANG Z G,SHI G Y,et al.Effects of different thermal processing methods on nutrients and flavor of Toona sinensis[J].Journal of Food Processing and Preservation,2022:46(7):16691.
17. [17]
  LIU H,XU Y,WU J,et al.GC-IMS and olfactometry analysis on the tea aroma of Yingde black teas harvested in different seasons[J].Food Research International (Ottawa, Ont.),2021,150:110784.
18. [18]
  张乐,张雅,史冠莹,等.GC-IMS结合化学计量学分析8个产区香椿挥发性成分差异[J].食品科学,2022,43(22):301-308.
19. [19]
  张彧,姜业硕,曾小宁,等.信阳产地不同茶类抗氧化活性的研究[J].食品安全质量检测学报,2022,13(5):1430-1437.
20. [20]
  ZHANG X B,FENG D X.Effects of exogenous enzymatic treatment during processing on the sensory quality of summer Tieguanyin oolong tea from the Chinese Anxi county[J].Food Technology and Biotechnology,2015,53(2):180-189.
21. [21]
  桑嘉玘,温靖,刘昊澄,等.不同品种英德红茶的品质比较分析[J].现代食品科技,2021,37(4):157-162.
22. [22]
  ZHOU B,MA B,MA C,et al.Classification of Pu-erh ripened teas and their differences in chemical constituents and antioxidant capacity[J].LWT-Food Science and Technology,2022,153:112370.
23. [23]
  BISMA Z,DARAKSHAN M,SHAIQ A G,et al.Effect of different processing parameters on antioxidant activity of tea[J].Journal of Food Measurement and Characterization,2018,12(1):527-534.
24. [24]
  MA B S,WANG J C,XU C C,et al.Interrelation analysis between phenolic compounds and in vitro antioxidant activities in Pu-erh tea[J].LWT-Food Science and Technology,2022,158:113117.
25. [25]
  杨眷俪,许雪蓉,张振军,等.文冠果芽茶与叶茶主要营养功能成分分析及抗氧化活性评价[J].食品工业科技,2022,43(15):366-373.
26. [26]
  LI H,LUO L,MA M,et al.Characterization of volatile compounds and sensory analysis of jasmine scented black tea produced by different scenting processes[J].Journal of Food Science,2018,83(11):2718-2732.
27. [27]
  谢诚,欧昌荣,曹锦轩,等.全二维气相色谱-飞行时间质谱法分析糟带鱼挥发性风味成分[J].现代食品科技,2014,30(2):234-243.
28. [28]
  徐骥远,陈斌,卢利荣,等.浮梁槠叶种夏茶加工成红茶和绿茶的品质化学成分变化[J].食品安全质量检测学报,2022,13(5):1604-1610.
29. [29]
  贾春晓,张月丽,陈芝飞,等.卷烟烟气中性香味成分的半制备HPLC分离与GC-MS测定[J].轻工学报,2017,32(6):63-72.
30. [30]
  WANG Y H,ZHAO J W,XU F.et al.GC-MS,GC-O and OAV analyses of key aroma compounds in Jiaozi steamed bread[J].Grain & Oil Science and Technology,2020,3(1):9-17.
31. [31]
  ZHAI GRANVOGL M.Key odor-active compounds in raw green and red Toona sinensis (A.Juss.) Roem. and their changes during blanching[J].Journal of Agricultural and Food Chemistry,2020,68(27):7169-7183.
32. [32]
  史冠莹,王晓敏,赵守涣,等.不同产地香椿嫩芽主要营养成分、活性物质及挥发性成分分析[J].食品工业科技,2019,40(3):207-215
  ,223.
33. [33]
  李文,陈万超,杨焱,等.香菇生长过程中挥发性风味成分组成及其风味评价[J].核农学报,2018,32(2):325-334.
34. [34]
  YANG Y,ZHANG X,WANG Y,et al.Study on the volatile compounds generated from lipid oxidation of Chinese bacon (unsmoked) during processing[J].European Journal of Lipid Science and Technology,2017,119(10):1-10.
35. [35]
  CHEN J H,TAO L,ZHANG T,et al.Effect of four types of thermal processing methods on the aroma profiles of acidity regulator-treated tilapia muscles using E-nose,HS-SPME-GC-MS,and HS-GC-IMS[J].LWT-Food Science and Technology,2021,147:111585.
36. [36]
  ZHANG X Y,WANG C C,WANG L L,et al.Optimization and validation of a head space solid-phase microextraction-arrow gas chromatography-mass spectrometry method using central composite design for determination of aroma compounds in Chinese liquor (Baijiu)[J].Journal of Chromatography A,2020,1610:460584.
Proportional views

Get Citation

PDF

XML

Article Metrics

Article views(4293) PDF downloads(19) Cited by()

Ralated

通讯作者: 陈斌, bchen63@163.com

1.
沈阳化工大学材料科学与工程学院沈阳 110142

Comparative analysis of main active components, antioxidant activity and volatile compounds of two commercial Toona sinensis tea

Abstract

References

Proportional views

Article Metrics

Ralated

Proportional views

通讯作者: 陈斌, bchen63@163.com