不同种类茶汁炮制对壮药三十六荡中酚类成分的影响

袁义杰; 李杰梅; 谢锋

doi:10.13305/j.cnki.jts.20260818.001

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茶叶科学 ›› 2026, Vol. 46 ›› Issue (5) : 904-914. DOI: 10.13305/j.cnki.jts.20260818.001

研究报告

不同种类茶汁炮制对壮药三十六荡中酚类成分的影响

袁义杰¹, 李杰梅², 谢锋^2,3,*

作者信息 +

Effects of Processing with Different Tea Infusions on the Phenolic Compounds of Zhuang Medicine Tylophora ovata

YUAN Yijie¹, LI Jiemei², XIE Feng^2,3,*

Author information +

文章历史 +

摘要

为探究不同茶汁炮制对药物酚类成分的影响,以壮药三十六荡为例,采用绿茶、白茶、黄茶、红茶、黑茶汁炮制,并使用高效液相色谱（HPLC）法测定对羟基苯乙酮与丹皮酚含量,结合紫外光谱与分子对接法排除生物碱干扰,构建模拟体系研究茶多酚的作用。结果表明,与三十六荡生品组相比,绿茶汁组、白茶汁组、黑茶汁组对羟基苯乙酮含量显著升高,红茶汁组、黄茶汁组显著下降;各组丹皮酚含量均显著下降,下降幅度为4.0%~11.4%。机理研究表明,两种酚类与咖啡碱、娃儿藤定碱的含量均保持物理化学独立性;丹皮酚下降主要因为高温挥发;对羟基苯乙酮含量的变化受“热溶出释放”与“氧化降解消耗”动态调控,茶多酚为其提供抗氧化的保护。本研究阐明了茶汁干预药材酚类成分保留的机制,为炮制辅料的选择提供了科学依据。

Abstract

To investigate the effects of processing with different types of tea infusions on the phenolic components in herbal medicines, this study utilized the Zhuang medicine Tylophora ovata as a model to evaluate the content variations of its characteristic constituents, p-hydroxyacetophenone and paeonol, and to elucidate the underlying mechanisms. High-performance liquid chromatography (HPLC) was employed for quantitative analysis. Ultraviolet (UV) spectroscopy combined with molecular docking was utilized to exclude detection interference from the physical complexation of alkaloids, specifically caffeine and tylophorine. Furthermore, a simulated processing system was established to evaluate the impact of tea polyphenols on the retention rates of these phenolic compounds. Quantitative results indicate that, compared with the raw sample group, the content of p-hydroxyacetophenone significantly increased in the green tea-, white tea-, and dark tea-processed groups, but significantly decreased in the black tea- and yellow tea-processed groups. Meanwhile, paeonol levels declined across all tea infusion-processed groups, with reduction rates ranging from 4.0% to 11.4%. Mechanistic studies confirm that the binding affinities between the two phenolic compounds and the primary alkaloids were exceedingly weak, ensuring their physicochemical independence. The universal depletion of paeonol was primarily governed by high-temperature physical volatilization, upon which tea polyphenols exerted limited influence. In contrast, the variation in p-hydroxyacetophenone content was dictated by a dynamic competition between “thermal dissolution-induced release” and “oxidative degradation-induced consumption”, wherein tea polyphenols provided substantial antioxidant protection. This study clarified the chemical mechanisms by which different tea infusions modulate the retention of phenolic compounds, providing a scientific basis for the rational selection of specific tea types as processing excipients for toxic ethnomedicines.

导出引用

袁义杰, 李杰梅, 谢锋. 不同种类茶汁炮制对壮药三十六荡中酚类成分的影响[J]. 茶叶科学. 2026, 46(5): 904-914 https://doi.org/10.13305/j.cnki.jts.20260818.001

YUAN Yijie, LI Jiemei, XIE Feng. Effects of Processing with Different Tea Infusions on the Phenolic Compounds of Zhuang Medicine Tylophora ovata[J]. Journal of Tea Science. 2026, 46(5): 904-914 https://doi.org/10.13305/j.cnki.jts.20260818.001

中图分类号： S571.1 R284.1

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