干茶和速溶茶粉中儿茶素类物质的消化稳定性差异

茶叶科学 ›› 2025, Vol. 45 ›› Issue (4): 699-711.

干茶和速溶茶粉中儿茶素类物质的消化稳定性差异

张梦雪^1,2,3, 江和源^2,*, 王伟伟¹, 叶水心^1,4

1.中国农业科学院茶叶研究所农业农村部特种经济动植物生物学与遗传育种重点实验室,浙江杭州 310008;
2.中国农业科学院都市农业研究所,四川成都 610299;
3.中国农业科学院研究生院,北京 100081;
4.浙江农林大学食品与健康学院,浙江杭州 311300

收稿日期:2025-01-07 修回日期:2025-04-16 出版日期:2025-08-15 发布日期:2025-08-15
通讯作者: *jiangheyuan@tricass.com
作者简介:张梦雪,女,硕士研究生,主要从事茶叶加工与食品质量安全方面的研究。
基金资助:
国家自然科学基金（32372766、32202169）、四川省科技计划（2024NSFSC0358）、中国农业科学院科技创新工程（ASTIP2025-34-IUA-09）

Differences in Digestive Stability of Catechins in Dry Tea and Instant Tea Powder

ZHANG Mengxue^1,2,3, JIANG Heyuan^2,*, WANG Weiwei¹, YE Shuixin^1,4

1. Key Laboratory of Special Economic Animal and Plant Biology and Genetic Breeding, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China;
2. Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610299, China;
3. Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China;
4. College of Food and Health, Zhejiang A & F University, Hangzhou 311300, China;

Received:2025-01-07 Revised:2025-04-16 Online:2025-08-15 Published:2025-08-15

摘要/Abstract

摘要： 采用体外模拟消化模型,探究茶汤中不同pH和消化酶对茶多酚（Tea polyphenols,TP）、儿茶素类物质（Catechins,CATE）及其抗氧化活性的影响,并比较干茶和速溶茶粉两种饮用方式之间的差异。利用福林酚法测定TP浓度,高效液相色谱法（HPLC）定量分析儿茶素组分,通过铁离子还原能力（FRAP）、1,1-二苯基-2-三硝基苯肼（DPPH）自由基和2,2ʹ-联氮-双-3-乙基苯并噻唑啉-6-磺酸（ABTS）自由基清除能力综合评价两类茶汤的抗氧化活性。结果表明,模拟消化前红茶速溶茶粉茶汤的TP质量浓度（874.19 mg·L^-1）约为干茶茶汤（551.50 mg·L^-1）的1.59倍,CATE质量浓度（239.58 mg·L^-1）约为干茶茶汤（142.98 mg·L^-1）的1.68倍,抗氧化活性约为干茶茶汤的2倍。经胃肠模拟消化后,红茶速溶茶粉茶汤的CATE及抗氧化活性的稳定性均低于干茶,可能与速溶茶茶汤中表没食子儿茶素没食子酸酯（EGCG）+表没食子儿茶素（EGC）占比高及其肠道降解规律有关。pH 2.0和pH 7.0环境均降低茶汤的抗氧化活性,pH偏酸性的影响更大。添加胃蛋白酶,TP和CATE的检测浓度上升,茶汤抗氧化能力更强,而胆汁盐和胰酶的添加降低了茶汤的FRAP值。速溶茶粉的制备、pH与消化酶的阶段性作用均会影响茶叶中儿茶素类物质的消化稳定性,通过优化速溶茶浸提参数可减少对茶叶中儿茶素组分的改变,避免空腹饮茶胃酸环境的影响,从而提高茶叶中儿茶素类物质的生物利用度。

关键词: 干茶, 速溶茶粉, pH, 消化酶, 茶多酚, 抗氧化活性

Abstract: The effects of different pH and digestive enzymes in tea soup on tea polyphenols (TP), catechins (CATE) and their antioxidant activities were investigated by using an in vitro simulated digestion model, and the differences between dry tea and instant tea powder were compared. The TP concentration was determined by Folin phenol method, and the catechins were quantitatively analyzed by high performance liquid chromatography (HPLC). The antioxidant activities of the two kinds of tea soups were comprehensively evaluated by Ferric reducing ability of plasma (FRAP), 1,1-diphenyl-2-trinitrophenylhydrazine free radical (DPPH) and 2,2ʹ- diazo-bis-3-ethylbenzothiazoline-6-sulfonic acid free radical (ABTS). The results show that the TP concentration (874.19 mg·L^-1) of black instant tea powder before simulated digestion was 1.59 times that of dry tea soup (551.50 mg·L^-1), the cate concentration (239.58 mg·L^-1) was 1.68 times that of dry tea soup (142.98 mg·L^-1), and the antioxidant activity was about twice that of dry tea soup. After gastrointestinal simulated digestion, the stability of tea soup cate and antioxidant activity of black instant tea powder were lower than that of dry tea, which may be related to the high proportion of epigallocatechin gallate (EGCG)+epigallocatechin (EGC) in instant tea soup and its intestinal degradation law. Both pH 2.0 and pH 7.0 decreased the antioxidant activity of tea soup, and the effect of acidic pH was greater. The addition of pepsin, TP and cate increased the antioxidant capacity of tea soup, while the addition of bile salt and trypsin decreased the FRAP value of tea soup. To sum up, the preparation of instant tea powder, pH and the phased action of digestive enzymes could affect the digestion stability of catechins in tea. By optimizing the extraction parameters of instant tea, the changes of catechins in tea can be reduced, and the influence of gastric acid environment during instant tea drinking can be avoided, so as to improve the bioavailability of catechins in tea leaves.

Key words: dry tea, instant tea powder, pH, digestive enzymes, tea polyphenols, antioxidant activity

中图分类号:

张梦雪, 江和源, 王伟伟, 叶水心. 干茶和速溶茶粉中儿茶素类物质的消化稳定性差异[J]. 茶叶科学, 2025, 45(4): 699-711.

ZHANG Mengxue, JIANG Heyuan, WANG Weiwei, YE Shuixin. Differences in Digestive Stability of Catechins in Dry Tea and Instant Tea Powder[J]. Journal of Tea Science, 2025, 45(4): 699-711.

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