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; 江和源; 王伟伟; 叶水心

doi:10.13305/j.cnki.jts.20250619.001

茶叶科学 >

2025 , Vol. 45 >Issue 4: 699 - 711

DOI: https://doi.org/10.13305/j.cnki.jts.20250619.001

研究报告

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 ,
江和源 ,
王伟伟 ,
叶水心

展开

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

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。

收稿日期: 2025-01-07

修回日期: 2025-04-16

网络出版日期: 2025-08-15

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）

收起

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

ZHANG Mengxue ,
JIANG Heyuan ,
WANG Weiwei ,
YE Shuixin

Expand

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 date: 2025-01-07

Revised date: 2025-04-16

Online published: 2025-08-15

Fold

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

本文引用格式

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 . DOI: 10.13305/j.cnki.jts.20250619.001

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

参考文献

[1] Qiao X, Zhang S, He S, et al.Urate oxidase treatment increases the quality of autumn yellowish Yinghong 9 black tea[J]. Lwt-Food Science and Technology, 2023, 184: 115092. doi:10.1016/j.lwt.2023.115092.
[2] 黄怀生, 黎娜, 钟兴刚, 等. 自然发酵工夫红茶品质形成与儿茶素氧化动力学分析[J]. 食品与发酵工业, 2023, 49(8): 164-169.
Huang H S, Li N, Zhong X G, et al.Analysis of quality formation and catechin oxidation kinetics of congou black tea through natural fermentation[J]. Food and Fermentation Industries, 2023, 49(8): 164-169.
[3] 张昊阳, 王元秀. 传统冲泡工艺对茶叶中茶多酚溶出的影响研究[J]. 中国果菜, 2016, 36(9): 9-12.
Zhang H Y, Wang Y X.Effects of brewing process on the dissolution of tea polyphenols of China tea[J]. China Fruit & Vegetable, 2016, 36(9): 9-12.
[4] 乐婷, 王伟伟, 王蔚, 等. 不同等级红茶的抗氧化活性及关键成分比较分析[J]. 现代食品科技, 2022, 38(8): 97-104.
Le T, Wang W W, Wang W, et al.Antioxidant activity and key components of three grades of black tea[J]. Modern Food Science and Technology, 2022, 38(8): 97-104.
[5] 尹军峰. 我国速溶茶产业创新发展趋势与主要技术需求[J]. 中国茶叶加工, 2019(4): 10-13, 49.
Yin J F.Innovative development trend and main technical requirements of China's instant tea industry[J]. China Tea Processing, 2019(4): 10-13, 49.
[6] 矫春娜, 张健, 刘芳, 等. 体外模拟消化在水产品营养活性物质研究中的应用进展[J]. 食品工业科技, 2023, 44(8): 421-428.
Jiao C N, Zhang J, Liu F, et al.Research progress on the application of in vitro digestion model in nutritional active substances of aquatic products[J]. Science and Technology of Food Industry, 2023, 44(8): 421-428.
[7] Ribeiro T B, Oliveira A, Campos D, et al.Simulated digestion of an olive pomace water-soluble ingredient: relationship between the bioaccessibility of compounds and their potential health benefits[J]. Food & Function, 2020, 11(3): 2238-2254.
[8] Shim S M, Yoo S H, Ra C S, et al.Digestive stability and absorption of green tea polyphenols: influence of acid and xylitol addition[J]. Food Research International, 2012, 45(1): 204-210.
[9] Qin W, Ketnawa S, Ogawa Y.Effect of digestive enzymes and pH on variation of bioavailability of green tea during simulated in vitro gastrointestinal digestion[J]. Food Science and Human Wellness, 2022, 11(3): 669-675.
[10] 薛金金, 江和源, 龙丹, 等. HPLC法同时测定茶叶中聚酯型儿茶素和茶黄素[J]. 中国食品学报, 2014, 14(5): 237-243.
Xue J J, Jiang H Y, Long D.Simultaneous multiresidue determination of theasinensins and theaflavins in tea using high performance liquid chromatography[J]. Journal of Chinese Institute of Food Science and Technology, 2014, 14(5): 237-243.
[11] Benzie I F F, Strain J J. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay[J]. Analytical Biochemistry, 1996, 239(1): 70-76.
[12] Xu Y Q, Zou C, Gao Y, et al.Effect of the type of brewing water on the chemical composition, sensory quality and antioxidant capacity of Chinese teas[J]. Food Chemistry, 2017, 236: 142-151.
[13] Krupkova O, Ferguson S J, Wuertz-Kozak K.Stability of (-)-epigallocatechin gallate and its activity in liquid formulations and delivery systems[J]. Journal of Nutritional Biochemistry, 2016, 37: 1-12.
[14] 梁光纤, 王华. 两种分光光度法测定茶类产品中茶多酚含量的比较[J]. 化工管理, 2021(7): 50-51, 86.
Liang G X, Wang H.Comparison of two spectrophotometric methods for determination of the content of tea products[J]. Chemical Engineering Management, 2021(7): 50-51, 86.
[15] Annunziata G, Maisto M, Schisano C, et al.Colon bioaccessibility and antioxidant activity of white, green and black tea polyphenols extract after in vitro simulated gastrointestinal digestion[J]. Nutrients, 2018, 10(11): 1711. doi:10.3390/nu10111711.10.3390/nu10111711.
[16] Green R J, Murphy A S, Schulz B, et al.Common tea formulations modulate in vitro digestive recovery of green tea catechins[J]. Molecular Nutrition & Food Research, 2007, 51(9): 1152-1162.
[17] Wang W, Le T, Wang W W, et al.The effects of structure and oxidative polymerization on antioxidant activity of catechins and polymers[J]. Foods, 2023, 12(23): 4207. doi:10.3390/foods12234207.
[18] Jung S H, Bulut S, Busca Guerzoni L P B, et al. Fabrication of pH-degradable supramacromolecular microgels with tunable size and shape via droplet-based microfluidics[J]. Journal of Colloid and Interface Science, 2022, 617: 409-421.
[19] Warren J J, Tronic T A, Mayer J M.Thermochemistry of proton-coupled electron transfer reagents and its implications[J]. Chemical Reviews, 2010, 110(12): 6961-7001.
[20] Dempsey J L, Winkler J R, Gray H B.Proton-coupled electron flow in protein redox machines[J]. Chemical Reviews, 2010, 110(12): 7024-7039.
[21] Qie X, Wu Y, Chen Y, et al.Competitive interactions among tea catechins, proteins, and digestive enzymes modulate in vitro protein digestibility, catechin bioaccessibility, and antioxidant activity of milk tea beverage model systems[J]. Food Research International, 2021, 140: 110050. doi:10.1016/j.foodres.2020.110050.
[22] Bandyopadhyay P, Ghosh A K, Ghosh C.Recent developments on polyphenol-protein interactions: effects on tea and coffee taste, antioxidant properties and the digestive system[J]. Food & Function, 2012, 3(6): 592-605.
[23] 石志娇, 韦桂芳, 何旭华, 等. 体外模拟消化对黑果腺肋花楸叶片抗氧化及抑制糖消化酶活性影响[J]. 食品与发酵工业, 2023, 49(14): 147-153.
Shi Z J, Wei G F, He X H, et al.Effects of simulated digestion in vitro on activities of antioxidant and sugar digestion enzyme inhibition in Aronia melanocarpa leaves[J]. Food and Fermentation Industries, 2023, 49(14): 147-153.
[24] 虞睿宁, 蒋志林, 吴晓琴, 等. 膳食成分对儿茶素生物利用率的影响及多酚协同增效的研究进展[J]. 食品工业科技, 2023, 44(23): 366-375.
Yu R N, Jiang Z L, Wu X Q, et al.Effect of dietary components on the bioavailability of catechins and the applicationof polyphenol synergism[J]. Science and Technology of Food Industry, 2023, 44(23): 366-375.
[25] Niu J, Shang M, Li X, et al.Health benefits, mechanisms of interaction with food components, and delivery of tea polyphenols: a review[J]. Critical Reviews in Food Science and Nutrition, 2024, 64(33): 12487-12499.
[26] Kautzmann C, Castanha E, Aloísio Johann Dammann C, et al. Roasted yerba mate (Ilex paraguariensis) infusions in bovine milk model before and after in vitro digestion: bioaccessibility of phenolic compounds, antioxidant activity, protein-polyphenol interactions and bioactive peptides[J]. Food Research International, 2024, 183: 114206. doi:10.1016/j.foodres.2024.114206.
[27] 李彦龙, 钱丽丽, 陈明明, 等. 元素指纹在茶叶产地溯源中的应用及其影响因素研究进展[J]. 食品科学, 2024, 45(24): 293-301.
Li Y L, Qian L L, Chen M M, et al.Research progress on the application of elemental fingerprinting in tea origin traceability and the influencing factors thereof[J]. Food Science, 2024, 45(24): 293-301.

Options

文章导航

模态框（Modal）标题

摘要

本文引用格式

Abstract

参考文献