渥堆发酵对六堡茶低聚糖的化学组成及抗氧化活性影响

唐芷琦; 秦寒傲; 夏宁; 滕建文; 黄丽; 欧筱瑄; 陈丽萍; 韦玮; 王瑞

doi:10.13305/j.cnki.jts.20250421.001

茶叶科学 >

2025 , Vol. 45 >Issue 3: 509 - 521

DOI: https://doi.org/10.13305/j.cnki.jts.20250421.001

研究报告

渥堆发酵对六堡茶低聚糖的化学组成及抗氧化活性影响

唐芷琦 ,
秦寒傲 ,
夏宁 ,
滕建文 ,
黄丽 ,
欧筱瑄 ,
陈丽萍 ,
韦玮 ,
王瑞

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广西大学轻工与食品工程学院,广西南宁 530004

唐芷琦,女,硕士研究生,主要从事食品功能性成分与食品安全方面的研究。

收稿日期: 2024-12-13

修回日期: 2025-01-23

网络出版日期: 2025-06-18

基金资助

国家自然科学基金（32160571）、广西创新训练项目（S202410593148）

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The Effect of Pile-fermentation on the Chemical Composition and Antioxidant Activities of Liupao Tea Oligosaccharides

TANG Zhiqi ,
QIN Han'ao ,
XIA Ning ,
TENG Jianwen ,
HUANG Li ,
OU Xiaoxuan ,
CHEN Liping ,
WEI Wei ,
WANG Rui

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College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China

Received date: 2024-12-13

Revised date: 2025-01-23

Online published: 2025-06-18

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摘要

为探讨渥堆过程对六堡茶低聚糖的结构特征及抗氧化活性的影响,选取同一批次的毛茶原料与渥堆后的六堡茶,利用水提醇沉法制得粗低聚糖,通过大孔吸附树脂与葡聚糖凝胶LH-20色谱柱分离纯化得到毛茶低聚糖RLTO-1与渥堆后六堡茶低聚糖ALTO-2,并采用化学分析、凝胶渗透色谱、离子交换色谱、红外光谱、紫外可见分光光度计分析其化学组成;通过测定其ABTS自由基清除能力、DPPH自由基清除能力及总抗氧化能力,评价发酵前后低聚糖的体外抗氧化能力的差异。结果显示,RLTO-1与ALTO-2的总糖含量分别为57.30%与63.98%,多酚含量分别为11.77%与22.28%,糖醛酸含量分别为3.49%与18.25%。RLTO-1含2个组分,分子质量分别为1 565 Da和607 Da,主要由葡萄糖、阿拉伯糖、核糖等单糖构成;ALTO-2的分子质量为833 Da,主要由鼠李糖、阿拉伯糖、半乳糖、葡萄糖、甘露糖、半乳糖醛酸等单糖构成。RLTO-1是一类具有α与β构型和非还原性吡喃环的杂低聚糖,ALTO-2是具有α-构型和非还原性吡喃环的杂低聚糖。体外抗氧化研究结果表明,发酵前后的低聚糖均具有抗氧化活性,ALTO-2相较于RLTO-1表现出更好的抗氧化能力。研究表明,六堡茶低聚糖经过渥堆发酵后,其分子质量、单糖组成与结构均发生明显改变,具有更强的抗氧化活性,为六堡茶低聚糖相关功能产品的开发提供理论基础。

关键词： 六堡茶; 发酵; 低聚糖; 化学组成; 抗氧化

本文引用格式

唐芷琦 , 秦寒傲 , 夏宁 , 滕建文 , 黄丽 , 欧筱瑄 , 陈丽萍 , 韦玮 , 王瑞 . 渥堆发酵对六堡茶低聚糖的化学组成及抗氧化活性影响[J]. 茶叶科学, 2025 , 45(3) : 509 -521 . DOI: 10.13305/j.cnki.jts.20250421.001

Abstract

To investigate the effect of pile-fermentation of Liupao tea on the structural characteristics and antioxidant capacities of oligosaccharides, the same batch of the raw tea and Liupao tea after fermentation were selected in this study. The raw tea oligosaccharide RLTO-1 and the oligosaccharide ALTO-2 of Liupao tea after fermentation were separated and purified by water extraction and alcohol precipitation, macroporous adsorption resin and dextran gel LH-20 column. The chemical composition was analyzed by chemical analysis, gel penetration chromatography, ion exchange chromatography, infrared spectroscopy and UV visible spectrophotometer. The differences in in vitro antioxidant capacities of oligosaccharides before and after fermentation were evaluated by measuring their ABTS radical scavenging capacity, DPPH radical scavenging capacity and total antioxidant capacity. The results show that the total sugar contents of RLTO-1 and ALTO-2 were 57.30% and 63.98%, and the polyphenol contents were 11.77% and 22.28%, respectively. The contents of uronic acid were 3.49% and 18.25%, respectively. RLTO-1 contains two components with molecular weights of 1 565 Da and 607 Da, primarily composed of glucose, arabinose, ribose and other monosaccharides. ALTO-2 has a molecular weight of 833 Da and is mainly composed of monosaccharides such as rhamnose, arabinose, galactose, glucose, mannose, and galacturonic acid. RLTO-1 is a class of hetero-oligosaccharide with α and β configurations and non-reducing pyran rings, and ALTO-2 is a hetero-oligosaccharide with a non-reducing pyran ring with a α-configuration. The results of in vitro antioxidant studies show that the oligosaccharides before and after fermentation had antioxidant activity, and ALTO-2 shows better antioxidant capacity compared with RLTO-1. This indicates that the molecular weight, monosaccharide composition and structure of Liupao tea oligosaccharides are significantly changed after heap fermentation, and have stronger antioxidant activities, which provide a theoretical basis for the development of Liupao tea oligosaccharides.

Key words： Liupao tea; fermentation; oligosaccharides; chemical composition; antioxidant

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