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
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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

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