渥堆发酵对六堡茶低聚糖的化学组成及抗氧化活性影响

Abstract

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

CLC Number:

TANG Zhiqi, QIN Han'ao, XIA Ning, TENG Jianwen, HUANG Li, OU Xiaoxuan, CHEN Liping, WEI Wei, WANG Rui. The Effect of Pile-fermentation on the Chemical Composition and Antioxidant Activities of Liupao Tea Oligosaccharides[J]. Journal of Tea Science, 2025, 45(3): 509-521.

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

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