黄芪陈年白茶化学成分解析及其抗炎活性研究

高健健; 姜慧敏; 韩鑫瑶; 王颖; 蔺志远; 胡争艳; 周梦雪; 林智; 戴伟东

doi:10.13305/j.cnki.jts.2026.04.005

茶叶科学 >

2026 , Vol. 46 >Issue 4: 731 - 746

DOI: https://doi.org/10.13305/j.cnki.jts.2026.04.005

研究报告

黄芪陈年白茶化学成分解析及其抗炎活性研究

高健健 ,
姜慧敏 ,
韩鑫瑶 ,
王颖 ,
蔺志远 ,
胡争艳 ,
周梦雪 ,
林智 ,
戴伟东

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1.茶树种质创新与资源利用全国重点实验室,中国农业科学院茶叶研究所,浙江杭州 310008;
2.中国农业科学院研究生院,北京 100081;
3.浙江省疾病预防控制中心,浙江杭州 310051

高健健,女,博士研究生,主要从事茶叶加工品质化学方面研究。

* zhoumengxue@tricaas.com;daiweidong@tricaas.com

收稿日期: 2026-04-07

修回日期: 2026-05-13

网络出版日期: 2026-08-17

基金资助

国家重点研发计划青年科学家项目（2023YFD1601700）; 浙江省自然科学基金杰出青年项目（LR23C160002）

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Chemical Composition Analysis and Anti-inflammatory Effects of Astragali Radix-Aged White Tea

GAO Jianjian ,
JIANG Huimin ,
HAN Xinyao ,
WANG Ying ,
LIN Zhiyuan ,
HU Zhengyan ,
ZHOU Mengxue ,
LIN Zhi ,
DAI Weidong

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1. State Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China;
2. Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China;
3. Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou 310051, China

Received date: 2026-04-07

Revised date: 2026-05-13

Online published: 2026-08-17

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摘要

为系统解析黄芪（Astragali Radix）陈年白茶（Aged white tea）的品质特征及其在体内的抗炎活性,以福鼎陈年寿眉白茶与浑源黄芪为原料制备黄芪陈年白茶,并对其进行感官评价、常规理化指标测定、非靶向代谢组学分析及体内抗炎功效评价。结果显示,黄芪陈年白茶既保留了白茶清甜醇和的风味,又呈现适度药香,两者在感官上具有一定的整体协调性。常规理化检测表明,其水分、游离氨基酸、茶多酚及总黄酮含量均处于合理范围。代谢组学分析共鉴定出155种化合物,包括茶叶典型多酚、黄酮、N-乙基-2-吡咯烷酮取代黄烷醇、氨基酸、生物碱及酚酸类成分,同时检测到多种黄芪特征性三萜皂苷与异黄酮。动物实验结果显示,黄芪陈年白茶水提物在低剂量（0.30 g·kg^-1）和高剂量（0.60 g·kg^-1）下均显著减轻二甲苯诱导的小鼠耳廓肿胀,抑制率分别为47.60%和41.90%,与阳性对照阿司匹林（41.90%）相当。此外,该水提物在角叉菜胶诱导的大鼠足趾肿胀模型和棉球诱导的大鼠肉芽肿模型中也表现出良好的抗炎活性,其中低剂量（0.21 g·kg^-1）和高剂量（0.42 g·kg^-1）处理对肉芽肿形成的抑制率分别为35.61%和33.78%。本研究系统揭示了黄芪陈年白茶的化学成分特征及体内抗炎活性,为药食同源复合白茶产品的开发与功能评价提供了科学依据。

关键词： 黄芪陈年白茶; 化学成分; 代谢组学; 液相色谱-质谱联用; 抗炎活性; 药食同源

本文引用格式

高健健 , 姜慧敏 , 韩鑫瑶 , 王颖 , 蔺志远 , 胡争艳 , 周梦雪 , 林智 , 戴伟东 . 黄芪陈年白茶化学成分解析及其抗炎活性研究[J]. 茶叶科学, 2026 , 46(4) : 731 -746 . DOI: 10.13305/j.cnki.jts.2026.04.005

Abstract

This study systematically investigated the quality characteristics and in vivo anti-inflammatory activity of Astragali Radix-aged white tea. The tea was prepared from Fuding aged Shoumei white tea and Hunyuan Astragali Radix and evaluated using sensory assessment, conventional physicochemical analyses, non-targeted metabolomics, and in vivo anti-inflammatory assays. Sensory evaluation shows that the tea retained the sweet and mellow flavor of white tea while exhibiting a moderate herbal aroma, with overall good sensory harmony. Physicochemical analyses indicates that the moisture content, free amino acids, tea polyphenols, and total flavonoids were all within typical ranges. Non-targeted metabolomic profiling identified 155 compounds, including common tea polyphenols, flavonoids, N-ethyl-2-pyrrolidinone-substituted flavanols, amino acids, alkaloids, and phenolic acids, along with several characteristic triterpene saponins and isoflavones derived from Astragali Radix. The results of animal experiments show that the water extract of Astragali Radix-aged white tea significantly reduced xylene-induced ear swelling in mice at both low (0.30 g·kg^-1) and high (0.60 g·kg^-1) doses, with inhibition rates of 47.60% and 41.90%, respectively. This is comparable to the positive control aspirin (41.90%). In addition, notable anti-inflammatory activity was exhibited by the extractin both the carrageenan-induced paw edema model and the cotton pellet-induced granuloma model in rats, with low (0.21 g·kg^-1) and high (0.42 g·kg^-1) doses inhibiting granuloma formation by 35.61% and 33.78%, respectively. Overall, these findings provided a detailed characterization of the chemical composition and in vivo anti-inflammatory activity of Astragali Radix-aged white tea, supporting its potential development as a functional food-medicinal tea product.

Key words： Astragali Radix-aged white tea; chemical composition; metabolomics; liquid chromatography-mass spectrometry; anti-inflammatory effect; homology of medicine and food

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