Analysis of Main Tea Characteristic Components and Volatile Components and Amino Acid Nutrition Evaluation of Insect Tea from Three Producing Areas in Guangxi

WEN Lixiang; YUAN Dongyin; OU Shuqiong; ZHANG Fen; CHEN Jiaxian; HUANG Shouhui; FENG Chunmei; PENG Jingru

doi:10.13386/j.issn1002-0306.2022010154

Volume 43 Issue 20

Oct. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(20): 329-336. > DOI: 10.13386/j.issn1002-0306.2022010154

WEN Lixiang, YUAN Dongyin, OU Shuqiong, et al. Analysis of Main Tea Characteristic Components and Volatile Components and Amino Acid Nutrition Evaluation of Insect Tea from Three Producing Areas in Guangxi[J]. Science and Technology of Food Industry, 2022, 43(20): 329−336. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022010154.

Citation:

PDF (2151 KB)

Analysis of Main Tea Characteristic Components and Volatile Components and Amino Acid Nutrition Evaluation of Insect Tea from Three Producing Areas in Guangxi

Guangxi Subtropical Crops Research Institute, Guangxi Institute of Subtropical Agricultural Products Processing, Nanning 530001, China

More Information

Received Date: January 17, 2022
Available Online: August 03, 2022

Graphical Abstract

Abstract

Abstract

The main tea characteristic components, volatile components and amino acid composition of insect tea from three main producing areas in Guangxi were analyzed in this paper, and the amino acid characteristics and nutritional value were evaluated by amino acid ratio coefficient method. The results showed that Guangxi insect tea was rich in contents and had the characteristics of low caffeine and high amino acid and there were extremely significant differences in water extracts, amino acids and tea polyphenols of insect tea from different producing areas (P<0.01). A total of 36 volatile components were detected of insect tea in three producing areas and there were significant differences among different producing areas. The main volatile components were alcohols and ketones in Rongan, aldehydes and esters in Longsheng, and acids and esters in Sanjiang. In addition, there were great differences in amino acid components of insect tea from different producing areas, among which histidine (His) and glycine (Gly) had significant differences (P<0.05), arginine (Arg), aspartate (Asp) and other 14 amino acids had extremely significant differences (P<0.01). Essential amino acid/total amino acid (EAA/TAA) and essential amino acid/non-essential amino acid (EAA/NEAA) reached the ideal protein essential amino acid pattern proposed by WHO/FAO. Insect tea from three producing areas contained 9 kinds of medicinal amino acids (MAA), and the average value of MAA/TAA was up to 62.26%. According to the amino acid ratio coefficient method, the first limiting amino acid of insect tea was methionine (Met) + cystine (Cys) from three producing areas, and the second limiting amino acid was lysine (Lys) in Longsheng and Sanjiang, and other essential amino acids were close to or higher than model protein. At the same time, the score of ratio coefficient of amino acid (SRCAA) of insect tea from three producing areas ranged from 71.33 to 77.96, and the essential amino acid index (EAAI) was all greater than 1. Thus, it could be seen that Guangxi insect tea was a choice of high-quality protein resources and had the potential to be developed as a health beverage.
- insect tea,
- component,
- amino acid,
- evaluation

FullText(HTML)

References (40)

References

[1]	ZHAO X, SONG J L, YI R K, et al. Comparison of antioxidative effects of insect tea and its raw tea (Kuding Tea) polyphenols in Kunming mice[J]. Molecules,2018,23(1):3174−3174.
[2]	XU L, PAN H, LEI Q, et al. Insect tea, a wonderful work in the Chinese tea culture[J]. Food Research International,2013,53(2):629−635. doi: 10.1016/j.foodres.2013.01.005
[3]	ZHANG J, LU D Y, YUAN Y, et al. Liubao insect tea polyphenols prevent HCl/ethanol induced gastric damage through its antioxidant ability in mice[J]. RSC Advances,2020,10(9):4984−4995. doi: 10.1039/C9RA09641H
[4]	QIAN Y, LI G J, WANG R, et al. In vitro anticancer effects of insect tea in TCA8113 cells[J]. Journal of Cancer Research and Therapeutics,2014,10(4):1045−1051. doi: 10.4103/0973-1482.137979
[5]	李镇坤, 李倩雯, 岑昕霖. 微波消解-电感耦合等离子体质谱法测定六堡虫茶中的6种重金属含量[J]. 现代食品,2020(9):138−141. [LI Z K, LI Q W, CEN X L. Determination of six heavy metals in Liubao insect tea by microwave digestion-inductively coupled plasma mass spectrometry[J]. Modern Food,2020(9):138−141.
[6]	许凡凡, 王芳, 骆爱国. 贵州西山虫茶非物质文化遗产概况及价值内涵[J]. 蚕桑茶叶通讯,2019(3):27−30. [XU F F, WANG F, LUO A G. Overview and value connotation of intangible cultural heritage of insect tea in Xishan, Guizhou[J]. Newsletter of Sericulture and Tea,2019(3):27−30. doi: 10.3969/j.issn.1007-1253.2019.03.013
[7]	黄姝颖, 文礼章. 湖南城步县不同村组间虫茶若干品质特征的差异性分析[J]. 华中昆虫研究,2016,12:336−343. [HUANG S Y, WEN L Z. Difference analysis of some quality characteristics of insect tea among different village groups in Chengbu, Hunan[J]. Insect Research in Central China,2016,12:336−343.
[8]	袁冬寅, 陈家献, 张芬, 等. 虫茶的研究现状及发展前景[J]. 食品研究与开发,2021,42(9):198−204. [YUAN D Y, CHEN J X, ZHANG F, et al. The current situation and prospect of insect tea[J]. Food Research and Development,2021,42(9):198−204.
[9]	重山. 茶中奇特饮品—“虫茶”[J]. 现代养生,2019(21):54−55. [CHONG S. A special tea drink-''insect tea''[J]. Health Protection and Promotion,2019(21):54−55.
[10]	向玉勇, 陶琴, 于士军, 等. 金银花尺蠖幼虫粪便营养成分分析[J]. 浙江农林大学学报,2020,37(5):971−977. [XIANG Y Y, TAO Q, YU S J, et al. Analysis of nutrient components in feces of honeysuckle geometrid larvae[J]. Journal of Zhejiang A& F University,2020,37(5):971−977.
[11]	LIU J F, YANG M F, SHANG X L, et al. Morphological characters of three main kinds of insect tea in Hunan-Guizhou area[J]. Journal of Mountain Agriculture and Biology,2013,32(5):407−410.
[12]	王芳, 向丽萍, 刘健锋, 等. 米仓织蛾—豹皮樟虫茶主要营养成分分析[J]. 中国食物与营养,2017,23(10):73−76. [WANG F, XIANG L P, LIU J F, et al. Main nutritional components of Martyringa xeraula and Litsea coreana insect tea[J]. Food and Nutrition in China,2017,23(10):73−76. doi: 10.3969/j.issn.1006-9577.2017.10.017
[13]	曾昭华, 杨茂发, 杨再华. 灰直纹螟-青钱柳虫茶的营养成分分析与评价[J]. 环境昆虫学报,2019,41(4):866−874. [ZENG Z H, YANG M F, YANG Z H. Analysis and evaluation of nutritional components of striped borer-Cyclocarya paliurus tea Orthopygia-glaucinalis (Linnaeus) -Cyclocarya paliurus (Batal) insect brewing tea[J]. Journal of Environmental Entomology,2019,41(4):866−874.
[14]	曾昭华, 杨茂发, 杨再华. MTT法检测灰直纹螟-青钱柳虫茶对肿瘤细胞体外增殖抑制作用[J]. 山地农业生物学报,2018,37(2):14−19. [ZENG Z H, YANG M F, YANG Z H. MTT assay for the inhibitory of tumor cell proliferation by insect tea from Orthopygia glaucinalis-Cyclocarya paliurus[J]. Journal of Mountain Agriculture and Biology,2018,37(2):14−19.
[15]	HALDER B, BHATTACHARYA U, MUKHOPADHYAY S, et al. Molecular mechanism of black tea polyphenols induced apoptosis in human skin cancer cells: involvement of Bax translocation and mitochondria mediated death cascade[J]. Carcinogenesis,2008,29(1):129−138.
[16]	邓刚, 母健菲, 刘玉琪, 等. 福林酚比色法和紫外分光光度法测定虫茶中总多酚含量的比较研究[J].重庆第二师范学院学报, 2021 （ 2015-5 ） : 167−169 DENG G, MU J F, LIU Y Q, et al. Comparative study on determination of total polyphenols in insect tea by folin colorimetry and UV spectrophotometry[J]. Journal of Chongqing University of Education, 2021(2015-5): 167−169.
[17]	GUO S Y, XU W X, WEN L Z, et al. The nutrient analysis and evaluation of Sanye insect-fermented tea[J]. Chinese Bulletin of Entomology,2008(1):128−132.
[18]	王睿, 赵欣. 虫茶香气成分分析和体外功能性效果[J]. 江苏农业科学,2014,42(7):327−329. [WANG R, ZHAO X. Analysis of aroma components of insect tea and its functional effect in vitro[J]. Jiangsu Agricultural Sciences,2014,42(7):327−329.
[19]	王芳, 乔璐, 张庆庆, 等. 桑叶蛋白氨基酸组成分析及营养价值评价[J]. 食品科学,2015(1):225−228. [WANG F, QIAO L, ZHANG Q Q, et al. Amino acid composition analysis and nutritional value evaluation of mulberry leaf protein[J]. Food Science,2015(1):225−228. doi: 10.7506/spkx1002-6630-201501043
[20]	WHO/FAO. Energy and protein requirements[R]. FAO Nutrition Meeting Report Series, 1973: 52−63.
[21]	孙娟娟, 阿拉木斯, 赵金梅, 等. 6个紫花苜蓿品种氨基酸组成分析及营养价值评价[J]. 中国农业科学,2019,52(13):2359−2367. [SUN J J, A L M S, ZHAO J M, et al. Analysis of amino acid composition and six native alfalfa cultivars[J]. Scientia Agricultura Sinica,2019,52(13):2359−2367. doi: 10.3864/j.issn.0578-1752.2019.13.014
[22]	杨旭昆, 汪禄祥, 叶艳萍, 等. 7种云南产核桃中17种氨基酸含量测定与必需氨基酸模式分析[J]. 食品安全质量检测学报,2020,11(6):1889−1894. [YANG X K, WANG L Y, YE Y P, et al. Quantitative determination of 17 kinds of amino acids and pattern analysis of essential amino acids in 7 local walnut varieties in Yunnan province[J]. Journal of Food Safety & Quality,2020,11(6):1889−1894.
[23]	冯东勋, 赵保国. 利用必需氨基酸指数(EAAI)评价新饲料蛋白源[J]. 中国饲料,1997(7):10−13. [FENG D X, ZHAO B G. Evaluation of new feed protein sources by EAAI[J]. China Feed,1997(7):10−13.
[24]	郭时印, 许伍霞, 文礼章, 等. 三叶虫茶营养成分的分析与评价[J]. 应用昆虫学报,2008,45(1):128−132. [GUO S Y, XU W X, WEN L Z, et al. The nutrient analysis and evaluation of Sanye insect-fermented tea[J]. Chinese Journal of Applied Entomology,2008,45(1):128−132.
[25]	敖纯. 老鹰茶虫酿茶营养成分及其提取物体外抗氧化作用研究[D]. 重庆: 西南大学, 2010 AO C. Study on nutritional of insect-fermented Laoying tea and on anti-oxidant activity of insect-fermented Laoying tea extract in vitro[D]. Chongqing: Southwest University, 2010.
[26]	郭如鑫, 王有琼, 张重权, 等. 辣木蛋白质与氨基酸组成分析及营养评价[J]. 云南农业大学学报:自然科学版,2020,35(2):324−331. [GUO R X, WANG Y Q, ZHANG Z Q, et al. Composition analysis and nutritional evaluation of Moringa oleifera protein and amino acids[J]. Journal of Yunnan Agricultural University (Natural Science),2020,35(2):324−331.
[27]	徐雯, 苏雅, 陈秋生, 等. 不同葡萄品种果实中氨基酸含量分析[J]. 天津农学院学报,2020,27(3):30−34. [XU W, SU Y, CHEN Q S, et al. Analysis of amino acid content in different cultivars of Vitis vinifera L. fruits[J]. Journal of Tianjin Agricultural University,2020,27(3):30−34.
[28]	王芳, 林颖, 谭小宣, 等. 2种市售羊肚菌氨基酸组成及营养价值评价[J]. 现代食品,2021(6):120−126. [WANG F, LIN Y, TAN X X, et al. Amino acid composition and nutritional value evaluation of two kinds of commercially Morchella esculenta[J]. Modern Food,2021(6):120−126.
[29]	尹玉林, 孙泽威. 支链氨基酸调控机体糖代谢的研究进展[J]. 中国畜牧杂志,2019,55(5):11−14. [YIN Y L, SUN Z W. Research progress on the regulation of glucose metabolism by branched-chain amino acids[J]. Chinese Journal of Animal Science,2019,55(5):11−14.
[30]	DOI M, YAMAOKA I, NAKAYAMA M, et al. Hypoglycemic effect of isoleucine involves increased muscle glucose uptake and whole body glucose oxidation and decreased hepatic gluconeogenesis[J]. Am J Physiol Endocrinol Metab,2007,292(6):E1683. doi: 10.1152/ajpendo.00609.2006
[31]	王建友, 王琴, 刘凤兰, 等. 新疆尉犁县野生黑果枸杞与黑杞一号的营养成分及氨基酸分析[J]. 食品工业科技,2017,38(22):306−309. [WANG J Y, WANG Q, LIU F L, et al. The analysis of nutritional content and amino acid in wild and Heiqi No. 1 Lycium ruthenicum Murr J]. Science and Technology of Food Industry,2017,38(22):306−309.
[32]	王晓媛, 王彦兵, 陈玉芹, 等. 6种石斛属植物氨基酸组成及营养价值评价[J]. 天然产物研究与开发,2019,31(4):601−607. [WANG X Y, WANG Y B, CHEN Y Q, et al. Amino acid composition and nutritional value evaluation of 6 species of Dendrobium[J]. Natural Product Research and Development,2019,31(4):601−607.
[33]	刘苹, 苏卫卫. 芳香族氨基酸及其衍生物的研究进展[J]. 廊坊师范学院学报(自然科学版),2021,21(2):27−34. [LIU P, SU W W. Advances in the study of aromatic amino acids and their derivatives[J]. Journal of Langfang Normal University (Natural Science Edition),2021,21(2):27−34.
[34]	TZIN V, GALILI G. New insights into the shikimate and aromatic amino acids biosynthesis pathways in plants[J]. Molecular Plant,2010,3(6):956−972. doi: 10.1093/mp/ssq048
[35]	刘民力, 张丹, 何长清, 等. 肝原性糖尿病人血浆氨基酸谱改变及分析[J]. 氨基酸和生物资源,2004,26(3):59−60. [LIU M L, ZHANG D, HE C Q, et al. Changes and analysis of plasm aminogram in hepatogenic diabete patients[J]. Biotic Resources,2004,26(3):59−60. doi: 10.14188/j.ajsh.2004.03.018
[36]	邓真华, 郑蜀云, 黄金枝, 等. 阿克陶引种栽培的5个果桑品种桑葚氨基酸分析与评价[J]. 食品工业科技,2020,41(17):297−301. [DENG Z H, ZHEN S Y, HUANG J Z, et al. Analysis and evaluation of amino acid in ripe fruit of five mulberry varieties introduced and cultivated by Aketao[J]. Science and Technology of Food Industry,2020,41(17):297−301.
[37]	耿伊雯, 宛涛, 蔡萍, 等. 北方野生罗布麻叶片氨基酸种类及含量分析[J]. 草原与草业,2021,33(2):45−50. [GENG Y W, WAN T, CAI P, et al. Analysis of amino acid types and contents in leaves of wild Apocynum venetum[J]. Grassland and Prataculture,2021,33(2):45−50.
[38]	赵方杰, 廉喜红, 胡小平, 等. 不同产地西洋参氨基酸种类及含量分析[J]. 西北农业学报,2020,29(7):1051−1058. [ZHAO F J, LIAN X H, HU X P, et al. Analysis of amino acid type and quantity of american ginseng in different planting areas[J]. Acta Agriculturae Boreali-occidentalis Sinica,2020,29(7):1051−1058.
[39]	李美凤, 刘雨诗, 王丽姣, 等. 不同产地藜麦籽氨基酸组成及其营养价值评价[J]. 食品工业科技,2019,40(18):289−292. [LI M F, LIU Y S, WANG L J, et al. Composition of amino acid and nutritional quality evaluation of quinoa seeds from different growing regions[J]. Science and Technology of Food Industry,2019,40(18):289−292.
[40]	农彦贤, 李钟婷, 郝红梅, 等. 蝶豆花的氨基酸组成及营养价值[J]. 现代食品,2021(8):160−162. [NONG Y X, LI Z T, HAO H M, et al. Analysis of amino acid composition and nutritional value of butterfly pea[J]. Modern Food,2021(8):160−162.