研究“紫娟”晒青绿茶主要呈色成分及其稳定性。采用酸性甲醇-水和水分别提取“紫娟”晒青绿茶色素,利用HPLC-ESI-MS/MS方法对其主要色素进行了分离鉴定。结果显示,“紫娟”晒青绿茶含有14种花色素苷、24种黄酮、8种酚类以及3种生物碱。主要的花色苷类物质为天竺葵素-3-葡萄糖苷或天竺葵素-3-半乳糖苷、天竺葵素-3-(6-香豆酰基)-葡萄糖苷、飞燕草素-3-葡萄糖苷、飞燕草素-3-芸香糖苷、飞燕草素-3-O-(6-香豆酰基)-葡萄糖苷、Prodelphinidin B-2(or 4)3′-O-gallate、Procyanidin B-2(or 4)3′-O-gallate、Petunidin-3-glc-4-vinylphenol和Malvidin-3-glc-4-vinylepicatechin等。酸性甲醇-水提取的“紫娟”晒青绿茶红色素水溶性好,颜色随pH值变化而变化。酸性条件下该色素对光、低温有很好的稳定性,耐氧化性与耐还原性较强。Cu2+、Fe3+使色素稳定性变差。明确了“紫娟”晒青绿茶呈现紫色的主要物质基础。
The pigments and its stability in Zijuan sun-dried green tea were investigated in this study. The pigments from Zijuan sun-dried green tea were extracted by acidic methanol-H2O solution and H2O, and the main compounds were identified by means of HPLC-ESI-MS/MS techniques. 14 anthocyanin, 24 flavonols, 8 phenolics and theaflavins and 3 alkaloids were identified from the extracts of Zijuan sun-dried green tea. The main anthocyanins, such as Cyanidin-3-glucoside, Cyaniding-3-galactoside, Cyanidin-3-O-(6-p-coumaroyl)-glucoside, Delphinidin-3- glucoside, Delphinidin-3-rutinoside, Delphinidin-3-O-(6-p-coumaroyl)-glucoside, Prodelphinidin B-2(or 4)3′-O- gallate, Procyanidin B-2(or 4)3′-O-gallate, Petunidin-3-glc-4-vinylphenol and Malvidin-3-glc-4- vinylepicatechin etc were identified in Zijuan sun-dried green tea. The pigment extracted from Zijuan sun-dried green tea by using acidic methanol-methanol-H2O as solvent showed good water-solubility and was stable to light and heat in acid environment, but sensitive to the pH value of environment, oxidizer and reducer. The maximum adsorption wavelength for the pigment is 538nm under pH 1.0. Fe2+ and Cu2+ can change the color of the pigments and stability was decreased. The substance of the purple colour in Zijuan sun-dried green tea was clarified by HPLC-ESI-MS/MS analysis.
[1] 杨兴荣, 包云秀, 黄玫. 云南稀有茶树品种“紫娟”的植物学特性和品质特征[J]. 茶叶, 2009, 35(1):17-18.
[2] 包云秀, 夏丽飞, 李友勇, 等. 茶树新品种“紫娟”[J]. 园艺学报, 2008, 35(6): 934.
[3] 梁名志, 夏涛. 特种紫茶降压活性物质初探[J]. 云南农业大学学报, 2003, 18(4): 378-381.
[4] Neill S O.Antioxidant activities of red versus green leaves in elatostema rugosum[J]. Plant Science, 2002, 25(4): 539-547.
[5] Li R, Wang P, Guo Q, et al. Anthocyanin composition and content of the Vaccinium uliginosum berry[J]. Food Chemistry, 2011, 125: 116-120.
[6] Huang Z, Wang B, Williams P, et al. Identification of anthocyanins in muscadine grapes with HPLC-ESI-MS[J]. LWT-Food Science and Technology, 2009, 42: 819-824.
[7] Wu X L, Guo L W, Ronald L, et al. Characterization of Anthocyanins and proanthocyanidins in some cultivars of Ribes, Aronia, and Sambucus and their antioxidant capacity[J]. Agricultural and Food Chemistry, 2005, 52: 7846-7856.
[8] Corrales M, Butz P, Tauscher B.Anthocyanin condensation reactions under high hydrostatic pressure[J]. Food Chemistry, 2009, 110: 627-635.
[9] He J, Liu Y, Pan Q, et al. Different anthocyanin profiles of the skin and the pulp of Yan73 (Muscat Hamburg Alicante Bouschet) grape berries[J]. Molecules, 2010, 15: 1141-1153.
[10] Huang Z, Wang B, Williams P, et al. Identification of anthocyanins in muscadine grapes with HPLC-ESI-MS[J]. LWT-Food Science and Technology, 2009, 42: 819-824.
[11] Riihinen K, Jaakola L, Kärenlampi S, et al. Organ-specific distribution of phenolic compounds in bilberry (Vacciniummyrtillus) and ‘northblue’ blueberry (Vaccinium corymbosum V. Angustifolium)[J]. Food Chemistry, 2008, 110: 156-160.
[12] Clifford M N.Review anthocyanins-nature, occurrence and dietary burden[J]. Journal of the Science of Food and Agriculture, 2000, 80: 1063-1072.
[13] Wang H C, Prior R L.Oxygen radical absorbing capacity of anthocyanins[J]. Agric Food Chem, 1997, 45(3): 304-309.
[14] Youdim K A, Mcdonal D J, Kalt W, et a1. Potential role dietary flavonoids in reducing microvascular endothelium vulnerabilit to oxidative and inflammatory insults[J]. Nutr Biochem, 2002, 13(2): 282-288.
[15] Prior R L, Wu X.Anthocyanins: structural characteristics that result in unique metabolic patterns and biologica activities[J]. Free Radic Res, 2006, 40(10): 1014-1028.
[16] Talavera S, Felgines C, Texier O, et a1. Anthocyanins efficiently absorbed from the stomach in anesthetized rats[J]. J Nutr, 2003, 133(12): 4178-4182.
[17] 朱文学, 吴龙奇, 易军鹏, 等. 牡丹花红色素理化性质研究[J]. 农业工程学报, 2006, 22(6): 224-226.
[18] 吴朝霞. 葡萄籽原花青素分离提纯、组分鉴定及抗氧化性研究[D]. 沈阳: 沈阳农业大学, 2005.
[19] Dou J P,Viola S Y L,Jason T C T, et al. Identification and composition of phenolic compounds in the preparation of oolong tea manufactured by semifermentation and drying processes[J]. J Aric Food Chem, 2007, 55: 7462-7468.
[20] Lin L Z, Chen P, James M, et al. NEW phenolic components and chromatographic profiles of green and fermented teas[J]. J Aric. Food Chem, 2008, 56(17): 8130-8140.
[21] Li J B, Fumio H, Keiichi S, et al. Anthocyanins from red camellia cultivar “Dalicha”[J]. Phytochemistry, 2008, 69: 3166-3171.
[22] McDougall G J, Fyffe S, Dobson P, et al,. Anthocyanins from red wine—Their stability under simulated gastrointestinal digestion[J]. Phytochemistry, 2005, 66: 2540-2548.
[23] Daniele D R, Amanda J S, William M, et al. HPLC-MS analysis of phenolic compounds and purine alkaloids in green and black tea[J]. J Aric Food Chem, 2004, 52(10): 2807-2815.
[24] Dong F G, He Z Y, Pu M, et al. Liquid Chromatographic-mass Spectrometric Analysis of Antioxidant Compounds from Pu-erh tea[J]. Journal of Chinese Institute of Food Science and Technology, 2008, 8(2): 133-141.
[25] Menet M C, Sang S M, Chung S Y, et al. Analysis of theaflavins and thearubigins from black tea extract by MALDI-TOF mass spectrometry[J]. J Aric Food Chem, 2004, 52: 2455-2461.
[26] Eduardo B, Cristina A E, Francisco C, et al. Aging effect on the pigment composition and color of Vitis vinifera L Cv Tannat Wines Contribution of the main pigment families to wine color[J]. J Aric Food Chem, 2006, 54: 6692-6704.
[27] Qian Z M, Guan J, Yang F Q, et al. Identification and quantification of free radical scavengers in pu-erh tea by HPLC-DAD-MS coupled online with 2,2′-azinobis (3-ethylbenzthiazolinesulfonic acid) diammonium salt assay[J]. J Agric Food Chem, 2008, 56(23): 11187-1119.