茶叶科学
茶葉科學
다협과학
2014年
2期
137-143
,共7页
杨亦扬%张佳%王川丕%黎星辉%阮建云
楊亦颺%張佳%王川丕%黎星輝%阮建雲
양역양%장가%왕천비%려성휘%원건운
茶树%浸提%茶多酚%氨基酸
茶樹%浸提%茶多酚%氨基痠
다수%침제%다다분%안기산
tea plant (Camellia sinensis)%extraction%polyphenols%amino acids
代谢组学和系统生物学研究要求数据丰富、重复性好,简单易行、浸提效率高的样品前处理方法是获得较好的试验结果的关键步骤。比较了不同浸提剂(甲醇、乙醇和高氯酸)和不同研磨方法(球磨机和研钵研磨)对茶树叶片品质成分的浸提效果,结果表明,70%乙醇和70%甲醇对茶鲜叶氨基酸的浸提效率显著高于无水甲醇和无水乙醇,而对鲜叶茶多酚的浸提效率以100%乙醇和70%乙醇最好;3 mol·L-1高氯酸对鲜叶氨基酸浸提效率最高,超过70%乙醇,但对茶多酚的浸提效率最低。优化出一种针对茶树鲜叶浸提的快速前处理方法(70%乙醇,球磨机研磨5 min)。对鲜叶经冷冻干燥和微波杀青处理后浸提的茶多酚和氨基酸含量进行了比较,发现冷冻干燥可以更好地保持茶树叶片中特征代谢产物成分。
代謝組學和繫統生物學研究要求數據豐富、重複性好,簡單易行、浸提效率高的樣品前處理方法是穫得較好的試驗結果的關鍵步驟。比較瞭不同浸提劑(甲醇、乙醇和高氯痠)和不同研磨方法(毬磨機和研缽研磨)對茶樹葉片品質成分的浸提效果,結果錶明,70%乙醇和70%甲醇對茶鮮葉氨基痠的浸提效率顯著高于無水甲醇和無水乙醇,而對鮮葉茶多酚的浸提效率以100%乙醇和70%乙醇最好;3 mol·L-1高氯痠對鮮葉氨基痠浸提效率最高,超過70%乙醇,但對茶多酚的浸提效率最低。優化齣一種針對茶樹鮮葉浸提的快速前處理方法(70%乙醇,毬磨機研磨5 min)。對鮮葉經冷凍榦燥和微波殺青處理後浸提的茶多酚和氨基痠含量進行瞭比較,髮現冷凍榦燥可以更好地保持茶樹葉片中特徵代謝產物成分。
대사조학화계통생물학연구요구수거봉부、중복성호,간단역행、침제효솔고적양품전처리방법시획득교호적시험결과적관건보취。비교료불동침제제(갑순、을순화고록산)화불동연마방법(구마궤화연발연마)대다수협편품질성분적침제효과,결과표명,70%을순화70%갑순대다선협안기산적침제효솔현저고우무수갑순화무수을순,이대선협다다분적침제효솔이100%을순화70%을순최호;3 mol·L-1고록산대선협안기산침제효솔최고,초과70%을순,단대다다분적침제효솔최저。우화출일충침대다수선협침제적쾌속전처리방법(70%을순,구마궤연마5 min)。대선협경냉동간조화미파살청처리후침제적다다분화안기산함량진행료비교,발현냉동간조가이경호지보지다수협편중특정대사산물성분。
Metabolomic and systems biology require the acquisition of reproducible, reliable and homogeneous biological data set, the efficient extraction method is the key step in getting the satisfactory results of investigation. The influence on the extracting effect of quality-related constituents in tea leaves was investigated on various extracting solvents(methanol, ethanol, HClO4) and various grind methods (ball grinder and mortar). Results showed that 70% ethanol and 70% methanol proved to be more suitable solvent for extracting the amino acids in fresh tea leaves compared with 100% methanol and 100% ethanol. For tea polyphenols, 100% ethanol and 70% ethanol showed the highest extraction efficiency. 3 mol·L-1 HClO4 showed obvious advantage over all other solvents for amino acids extraction in fresh tea leaves, however, it showed the lowest extraction efficiency in tea polyphenols extraction. The use of 70% ethanol and grinded by ball grinder for 5 min has been proved to be the most suitable method. In addition, the amino acids and tea polyphenols concentration in freeze-dried leaves and oven-dried leaves were compared, the results showed that freeze-dry process could retain more quality-related constituents in tea leaves.