茶多酚对茶食品中还原糖检测方法的影响

doi:10.13305/j.cnki.jts.2023.04.011

摘要/Abstract

摘要： 为寻找准确测定茶面制品消化产物中还原糖含量的方法,选取了表没食子儿茶素没食子酸酯（EGCG）、没食子酸、原花青素和阿魏酸4种典型酚类物质,分别以单独的酚类、酚类与葡萄糖共混、酚类与淀粉酶解物共混体系为样品,研究酚类物质对3,5-二硝基水杨酸（DNS）法、葡萄糖氧化酶/过氧化物酶（GOPOD）法和荧光辅助糖电泳（FACE）法定量测定还原糖的影响。结果发现,阿魏酸对DNS法无影响,EGCG、没食子酸和原花青素可与DNS反应显色,表明其会影响DNS法的准确性;4种酚类物质均显著降低了GOPOD法测定的葡萄糖结果,而FACE法不受酚类影响且能直观表征淀粉酶解物中低聚还原糖分布。因此,FACE法在测定茶面制品及其酶解消化物中还原糖含量方面有较好的应用价值。

关键词: 茶食品, 茶多酚, EGCG, 还原糖含量, 荧光辅助糖电泳

Abstract: In order to find an accurate method to determine the content of reducing sugar in the digestive products of tea noodle products, phenolic acid, phenolic and glucose blending systems and phenolic and amylenzymeate blending systems alone were used to study the effects of four typical phenols including epigallocatechin gallate (EGCG), gallic acid, proanthocyanidin and ferulic acid on the quantitative determination of reducing sugars by 3,5-dinitrosalicylic acid (DNS) method, glucose oxidase/peroxidase (GOPOD) method and fluorescence-assisted sugar electrophoresis (FACE) method. The results show that ferulic acid had no effect on the DNS method, while EGCG, gallic acid and proanthocyanidin could react with DNS, indicating that they would affect the accuracy of the DNS method. All four phenolic substances significantly reduced the glucose results determined by GOPOD method, while the FACE method was not affected by phenols and could visually characterize the distribution of oligo reducing sugar in the amylase hydrolysate. Therefore, the FACE method has a good application value in determining the content of reducing sugars in tea noodle products and their enzymatic digestion products.

Key words: tea food, tea polyphenols, EGCG, reducing sugar content, fluorescence-assisted sugar electrophoresis

中图分类号:

盛政, 杜文凯, 王崇崇, 张博安, 张海华, 杜琪珍. 茶多酚对茶食品中还原糖检测方法的影响[J]. 茶叶科学, 2023, 43(4): 567-575. doi: 10.13305/j.cnki.jts.2023.04.011.

SHENG Zheng, DU Wenkai, WANG Chongchong, ZHANG Boan, ZHANG Haihua, DU Qizhen. Effect of Tea Polyphenols on the Determination of Reducing Sugar in Tea Food[J]. Journal of Tea Science, 2023, 43(4): 567-575. doi: 10.13305/j.cnki.jts.2023.04.011.

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