厌氧处理对不同类型茶叶的氨基酸组成及生物活性的影响

doi:10.13305/j.cnki.jts.2022.02.002

摘要/Abstract

摘要： 采用经厌氧处理7 h后的同一批茶鲜叶原料,根据不同加工工艺分别制备成绿茶、白茶、乌龙茶、红茶和黑毛茶,分析其氨基酸组成和含量变化、以及其对血管紧张素转化酶（Angiotensin converting enzyme,ACE）抑制活性和抗氧化活性（包括细胞抗氧化能力以及1,1-二苯基-2-三硝基苯肼自由基清除能力、2,2'-联氮-双（3-乙基苯并噻唑啉-6-磺酸）阳离子自由基清除能力、超氧阴离子自由基吸收能力和铁离子还原能力等体外抗氧化活性）。结果表明,鲜叶经厌氧处理后加工而成的不同类型茶叶中的游离氨基酸组成和含量发生了明显变化,γ-氨基丁酸（γ-Aminobutyric acid,GABA）含量显著提高,其中绿茶中的GABA含量最高（2.21 mg·g^-1）,乌龙茶次之（2.19 mg·g^-1）,红茶最低（0.86 mg·g^-1）;绿茶和黑毛茶对ACE的抑制率最强,分别为35.7%和37.2%,而红茶对ACE的抑制活性最弱,抑制率为23.8%;此外,研究发现,相同茶鲜叶原料经厌氧处理后加工而成的不同类型茶叶中,绿茶的抗氧化活性最强。

关键词: 茶, γ-氨基丁酸, 加工工艺, 血管紧张素转化酶, 抗氧化活性

Abstract: The same batch of fresh tea leaves after 7 hours anaerobic treatment was processed into green tea, white tea, oolong tea, black tea, and dark raw tea according to different processing technologies. The amino acid composition and content, angiotensin converting enzyme (ACE) inhibitory activity were determined, and their antioxidant activities were also measured by determining cellular antioxidant activity (CAA), 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging capacity, 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical scavenging capacity, superoxide anion radical absorbance capacity, and ferric ion reducing antioxidant power (FRAP). Results show that the composition and content of free amino acids in different types of teas varied significantly which were processed after anaerobic treatment, and especially the content of γ-aminobutyric acid (GABA) increased significantly. The highest GABA content was found in green tea (2.21 mg·g^-1), followed by oolong tea (2.19 mg·g^-1), while the lowest in black tea (0.86 mg·g^-1). Moreover, green tea and dark raw tea showed the strongest inhibition rate of ACE (35.7% and 37.2%, respectively), while black tea showed the weakest inhibitory activity against ACE (23.8%). Additionally, it was found that green tea had the strongest antioxidant activity among the different types of teas processed from the same fresh tea leaves after anaerobic treatment.

Key words: tea, γ-aminobutyric acid, processing technology, angiotensin converting enzyme, antioxidant activity

中图分类号:

S571.1

杨高中, 彭群华, 张悦, 施江, 林智, 吕海鹏. 厌氧处理对不同类型茶叶的氨基酸组成及生物活性的影响[J]. 茶叶科学, 2022, 42(2): 222-232. doi: 10.13305/j.cnki.jts.2022.02.002.

YANG Gaozhong, PENG Qunhua, ZHANG Yue, SHI Jiang, LIN Zhi, LÜ Haipeng. Effects of Anaerobic Treatment on Amino Acid Composition and Biological Activities of Different Type Teas[J]. Journal of Tea Science, 2022, 42(2): 222-232. doi: 10.13305/j.cnki.jts.2022.02.002.

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