茶叶加工过程对咖啡叶化学成分和抗氧化活性的影响

纪大乙; 丁健; 田雨; 马海乐; 山云辉; 陈秀敏

doi:10.13386/j.issn1002-0306.2020030337

茶叶加工过程对咖啡叶化学成分和抗氧化活性的影响

纪大乙¹,
丁健¹,
田雨¹,
马海乐^1,2,3,
山云辉⁴,
陈秀敏^1,2,3, ,

1. 江苏大学食品科学与工程学院, 江苏镇江 212000;
2. 江苏大学食品物理加工研究院, 江苏镇江 212000;
3. 江苏大学食品营养与安全国际研究中心, 江苏镇江 212000;
4. 云南省德宏黑柔咖啡有限公司, 云南芒市 678400

基金项目:

江苏省特聘教授人才项目（1711360016）；江苏大学金山特聘教授启动基金（4111360002）。

详细信息

作者简介:
纪大乙(1994-),女,硕士研究生,研究方向:农副产品高值加工,E-mail:2916435282@qq.com。

通讯作者:
陈秀敏(1975-),女,博士,教授,研究方向:农副产品高值加工,E-mail:xmchen@ujs.edu.cn。

中图分类号: TS272
计量
- 文章访问数: 351
- HTML全文浏览量: 39
- PDF下载量: 32
出版历程
- 收稿日期: 2020-03-25
- 网络出版日期: 2021-01-07
- 刊出日期: 2020-12-31

Effects of Tea Processing Procedures on Chemical Components and Antioxidant Activity of Coffee Leaves

JI Da-yi¹,
DING Jian¹,
TIAN Yu¹,
MA Hai-le^1,2,3,
SHAN Yun-hui⁴,
CHEN Xiu-min^1,2,3, ,

1. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212000, China;
2. Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212000, China;
3. International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212000, China;
4. Yunan Dehong Heirou Coffee Ltd., Mangshi 678400, China

摘要

摘要: 本研究采用茶叶加工方法对咖啡叶进行加工，探索茶叶加工步骤（包括萎凋、揉捻、发酵、干燥）对不同叶龄咖啡叶的基础成分、植物化学成分和抗氧化活性的影响。结果表明，加工步骤和叶龄对基础成分、植物化学成分和抗氧化活性有不同程度的影响。咖啡叶中水浸出物的含量在整个加工步骤中总体呈下降趋势；可溶性糖的含量在前三个步骤中呈下降趋势，但是干燥后其含量有所上升；萎凋使咖啡幼叶中的游离氨基酸含量提高，然而从发酵步骤开始降低。咖啡因含量在幼叶中呈降低趋势但在成熟叶中变化不显著；芒果苷和芦丁含量在萎凋时升高，揉捻和发酵时降低，干燥时升高；绿原酸含量在发酵步骤结束之前呈下降趋势，干燥时又升高；总酚和总黄酮含量以及抗氧化活性的基本变化趋势与绿原酸相似。鲜咖啡幼叶的水分含量、可溶性糖、可溶性蛋白、植物化学成分和抗氧化活性均显著高于成熟叶且在相同步骤下其含量在幼叶与成熟叶中存在显著性差异。发酵2 h的基础成分含量、植物化学成分含量和抗氧化活性高于48 h。不同茶叶加工步骤对咖啡叶的植物化学成分和抗氧化活性具有不同的影响，其中发酵的时间对除了水分之外的基础成分和植物化学成分的影响最为显著。
- 咖啡叶 /
- 加工步骤 /
- 基础成分 /
- 植物化学成分 /
- 抗氧化活性
Abstract: In the present study,coffee leaves were processed using tea processing methods and the effects of tea processing steps(including withering,rolling,fermentation,and drying)on the proximate and phytochemical compositions and antioxidant activities of coffee leaves with different developing stages were investigated. The results showed that each processing step and age of leaves affected proximate and phytochemical compositions and antioxidant activities differently. In generally,water soluble content exhibited a decrease tend;soluble sugars decreased during the first three processing steps with an increase during drying;withering caused the increase of free amino acid(FAA),however,FAA decreased when the leaves underwent fermentation. Caffeine content decreased significantly(P<0.05)in young leaves during processing,whereas,it remained constant in mature leaves;mangiferin and rutin contents increased during withering followed a decrease in the rolling and fermentation and then increased again during drying;chlorogenic acids kept decreasing before the end of fermentation and then increased in the drying process;the temporal profiles of total phenolic and total flavonoid contents and the antioxidant activity were similar to that of chlorogenic acids. Fresh young coffee leaves have greater water content,soluble sugar and soluble protein,phytochemical composition and antioxidant activity than that of mature leaves and those responses were significantly different in the same processing steps. Increase of fermentation time from 2 h to 48 h caused the decreases of proximate and phytochemical compositions and antioxidant activity significantly. In conclusion,different tea processing steps have different impacts on the phytochemical composition and antioxidant activity. Different tea processing steps have different impacts on the phytochemical composition and antioxidant activity of coffee leaves and fermentation time was the most significant factors that affect the proximate composition and phytochemical components other than moisture.
- coffee leaves /
- processing steps /
- proximate composition /
- phytochemical composition /
- antioxidant activity

HTML全文

参考文献(49)

[1]	International Coffee Organization. Coffee market report December 2019. http://www.ico.org/documents/cy2019-20/cmr-1219-e.pdf.
[2]	Patay é B,Alberti á,Csernák O,et al. Comparative phytochemical analysis of Coffea benghalensis Roxb Ex Schult,Coffea arabica L. and Coffea liberica Hiern[J]. Asian Pacific Journal of Tropical Medicine,2018,11(8):480-486.
[3]	刘丽.咖啡叶茶的研制[J].生物技术世界,2016,13(4):75-77.
[4]	山云辉.一种咖啡叶茶的制备方法:CN104719522A[P].2015-06-24.
[5]	Chen X M.A review on coffee leaves:Phytochemicals,bioactivities and applications[J].Critical Reviews in Food Science and Nutrition,2019,59(6):1008-1025.
[6]	Wang J S,Li J Y,Liu J,et al. Chlorogenic acid prevents isoproterenol-induced DNA damage in vascular smooth muscle cells[J].Molecular Medicine Reports,2016,14(5):4063-4068.
[7]	Chen X M,Mu K W,Kitts D D.Characterization of phytochemical mixtures with inflammatory modulation potential from coffee leaves processed by green and black tea processing methods[J].Food Chemistry,2019,271:248-258.
[8]	Chen X M,Ma Z L,Kitts D D.Effects of processing method and age of leaves on phytochemical profiles and bioactivity of coffee leaves[J].Food Chemistry,2018,249:143-153.
[9]	Chen X M,Kitts D D,Ji D Y,et al. Free radical scavenging activities of phytochemical mixtures and aqueous methanolic extracts recovered from processed coffee leaves[J].International Journal of Food Science & Technology,2019,54(10):2872-2879.
[10]	祝义伟,周令国,叶宸志,等.香菇柄中可溶性糖的测定[J].农产品加工,2015(6):43-45.
[11]	赵佳利,张晓娜,黄娟,等.黔产山银花总黄酮提取工艺的优化及其含量测定[J].贵州师范大学学报(自然科学版),2019,37(5):24-28.
[12]	Chen X M,Kitts D D,Ma Z L.Demonstrating the relationship between the phytochemical profile of different teas with relative antioxidant and anti-inflammatory capacities[J].Functional Foods in Health and Disease,2017,7(6):375.
[13]	Benzie I F,Strain J J.The ferric reducing ability of plasma(FRAP)as a measure of "antioxidant power":The FRAP assay[J].Analytical Biochemistry,1996,239(1):70-76.
[14]	申东,彭忠彭刚石军.不同含水量对金汤红茶发酵与品质的影响[J].贵州茶叶,2017,45(4):18-22.
[15]	张见明,王飞权,黄毅彪,等.不同工艺对黄观音夏暑红茶生化成分变化及品质的影响[J].食品研究与开发,2015,36(11):79-84.
[16]	梁名志,夏丽飞,陈林波,等.普洱茶渥堆发酵过程中理化指标的变化研究[J].中国农学通报,2006,22(10):321-325.
[17]	王雪涵.微生物发酵对茶叶化学成分的影响[J].福建茶叶,2018,40(9):330.
[18]	靖翠翠,谭蓉,杨秀芳,等.摊放对茶鲜叶生化成分的影响研究[J].中国茶叶加工,2015(3):9-12,22.
[19]	滑金杰,袁海波,王伟伟,等.萎凋温度对鲜叶主要生化成分和酶活动态变化规律的影响[J].茶叶科学,2015,35(1):73-81.
[20]	张兰,魏吉鹏,沈晨,等.秋茶光合作用与品质成分变化的分析[J].茶叶科学,2018,38(3):271-280.
[21]	宋振硕,王丽丽,陈键,等.茶鲜叶萎凋过程中主要品质成分的动态变化[J].茶叶学报,2016,57(3):138-141.
[22]	宋振硕,王丽丽,陈键,等.茶鲜叶萎凋过程中游离氨基酸的动态变化规律[J].茶叶学报,2015,56(4):206-213.
[23]	刘晓,王云,张厅,等.闷堆和摊放对黄茶品质及生化成分的影响[J].山西农业科学,2015,43(7):823-827 ,869.
[24]	李鑫磊,俞晓敏,龚智宏,等.绿茶、红茶、乌龙茶和白茶中主要代谢产物的差异[J].福建农林大学学报(自然科学版),2019,48(5):559-566.
[25]	程柱生.漫话茶叶中的游离氨基酸[J].贵州茶叶,2012,40(4):54-57.
[26]	叶玉龙.萎凋/摊放对茶叶在制品主要理化特性的影响[D].重庆:西南大学,2018.
[27]	李佳,李亚莉,张国强.不同杀青与揉捻时间对峨山绿茶品质的影响[J].农村经济与科技,2019,30(16):104-105.
[28]	邵建群,李青原,王玉记,等.茶叶中咖啡因和儿茶素类物质的提取及含量测定[J].首都医科大学学报,2019,40(5):738-743.
[29]	刘洋,董文斌.咖啡因对早产儿支气管肺发育不良的预防作用[J].中国当代儿科杂志,2018,20(7):598-603.
[30]	侯倩倩,曹雪姣,王嘉宝,等.咖啡因预防阿尔兹海默病作用机制的研究[J].现代生物医学进展,2017,17(23):4452-4455 ,4571.
[31]	张广辉,梁月荣,吴颖.咖啡因生物合成研究进展及在茶树育种中的应用[J].茶叶,2005,31(1):18-23.
[32]	张广辉,梁月荣,吴颖.咖啡因生物合成研究进展及在茶树育种中的应用[J].茶叶,2005,31(1):18-23.
[33]	林杰,段玲靓,吴春燕,等.茶叶中的黄酮醇类物质及对感官品质的影响[J].茶叶,2010,36(1):14-18.
[34]	李家华,赵明,胡艳萍,等.普洱茶发酵过程中黄酮醇类物质含量变化的研究[J].西南大学学报(自然科学版),2012,34(2):59-65.
[35]	杨银菊,陈爱国,刘光亮,等.烟草绿原酸生物合成途径关键酶基因的研究进展[J].现代农业科技,2018(13):5-8,10.
[36]	李建芳,周枫,张江萍.液态绿茶酒发酵过程中酚类物质的含量变化及发酵影响因素分析[J].食品工业科技,2012,33(10):208-211.
[37]	蒋杰,李雪营,魏学军.杜仲不同"发汗"加工方法制品中绿原酸含量的比较[J].中国民族民间医药,2019,28(1):28-30.
[38]	Joo C G,Lee K H,Park C,et al. Correlation of increased antioxidation with the phenolic compound and amino acids contents of Camellia sinensis leaf extracts following ultra high pressure extraction[J].Journal of Industrial and Engineering Chemistry,2012,18(2):623-628.
[39]	Zhang H,Yang Y F,Zhou Z Q. Phenolic and flavonoid contents of mandarin(Citrus reticulata Blanco)fruit tissues and their antioxidant capacity as evaluated by DPPH and ABTS methods[J]. Journal of Integrative Agriculture,2018,17(1):256-263.
[40]	潘玉华,黄先洲,周寒松.人工调控萎凋室温湿度的白茶加工工艺探究[J].湖北农业科学,2013,52(5):1144-1148.
[41]	Escarpa A,González M C.Approach to the content of total extractable phenolic compounds from different food samples by comparison of chromatographic and spectrophotometric methods[J].Analytica Chimica Acta,2001,427(1):119-127.
[42]	Campa C,Mondolot L,Rakotondravao A,et al. A survey of mangiferin and hydroxycinnamic acid ester accumulation in coffee(Coffea)leaves:biological implications and uses[J].Annals of Botany,2012,110(3):595-613.
[43]	Mondolot L,La Fisca P,Buatois B,et al. Evolution in caffeoylquinic acid content and histolocalization during Coffea canephora leaf development[J].Annals of Botany,2006,98(1):33-40.
[44]	Higdon J V,Frei B.Tea catechins and polyphenols:Health effects,metabolism,and antioxidant functions[J].Critical Reviews in Food Science and Nutrition,2003,43(1):89-143.
[45]	魏沙沙,陈志丹,孙威江.茶树黄酮醇苷的合成代谢及检测分析研究进展[J].天然产物研究与开发,2020,32(1):153-160.
[46]	Upadhyay R,Mohan Rao L J.An outlook on chlorogenic acids:Occurrence,chemistry,technology,and biological activities[J].Critical Reviews in Food Science and Nutrition,2013,53(9):968-984.
[47]	Prior R L,Wu X L,Schaich K.Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements[J].Journal of Agricultural and Food Chemistry,2005,53(10):4290-4302.
[48]	Zieliński H,Kozłowska H.Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions[J].Journal of Agricultural and Food Chemistry,2000,48(6):2008-2016.
[49]	东方,揭国良,何普明.不同发酵程度茶叶的体内与体外抗氧化功能比较[J].中国茶叶加工,2015(4):40-45.