PDF(1269 KB)
Study on the Biochemical Components’ Diversity and Pharmacodynamic Components’ Characteristics of 18 Lithocarpus litseifolius Resource Accessions
YANGZhiling, TANZifeng, YANGXu, TIANZhaoxia
PDF(1269 KB)
PDF(1269 KB)
Study on the Biochemical Components’ Diversity and Pharmacodynamic Components’ Characteristics of 18 Lithocarpus litseifolius Resource Accessions
This paper aims to understand the characteristics of rich biochemical components and pharmacodynamic components of Lithocarpus litseifolius, and to provide a basis for mining specific resources and breeding high-quality characteristic varieties. In this study, 18 accessions of L. litseifolius were selected as test materials, from which spring tender leaves with one bud and two leaves were picked to prepare tea samples, and then, the diversity of conventional biochemical components, nutritional components and pharmacodynamic components were analyzed respectively. Its results showed that the water extract content ranged from 18.20% to 52.2%, among which 10 accessions with water extract content higher than 35%. The tea polyphenols content varied from 10.50% to 21.30%, and 5 accessions of resources had tea polyphenols >18.00%. The variation of free amino acids was from 0.37% to 6.27%, and among which 7 accessions had the total amount of free amino acids more than 2.33%. The variation range of caffeine was from 0% to 0.03%, and there were 4 accessions with caffeine of 0%. The content of ascorbic acid, protein, soluble sugar and reduced sugar ranged between 1.25 and 39.7 mg/100 g, 8.61% and 18.00%, 2.56% and 9.67%, and 2.06% and 7.74%, respectively. The variation range of total flavonoids, phloridzin, trilobatin, and dihydroaurone content were 4.18-10.08, 0.59-9.17, 1.13-29.58 and 10.30-30.75 g/100 g among the 18 resource accessions, respectively. There were 9, 4, 11 and 10 resource accessions in which the content of total flavonoids, phloridzin, trilobatin and dihydrothearone were higher than the average, individually. The ratio of phenol to ammonia could be used as a biochemical index of L. litseifolius sweet tea processing suitability. The primary selection results suggested that 8 accessions of resources were suitable materials to make green tea, 7 accessions were suitable to make black and green tea, and 3 accessions were susitable to make black tea, respectively. Besides, water extract, tea polyphenols, free amino acids, caffeine, total flavonoids, phloridzin, trilobatin, dihydrothearone, protein, reducing sugar and soluble sugar of L. litseifolius sweet tea enriched soluble and flavoring substances of tea soup, and they could be used as the evaluation indexes of sweet tea quality. And what’s more, the conventional biochemical components, nutritional components and main pharmacodynamic components of the 18 tested accessions of L. litseifolius varied significantly, and these accessions were valuable resources of further screening for specific varieties.
Lithocarpus litseifolius / sweet tea / biochemical components / nutritional components / pharmacodynamic components / quality index {{custom_keyword}} /
| [1] |
中国科学院中国植物志编辑委员会. 中国植物志(第22卷)[M]. 北京: 科学出版社, 1977:201.
{{custom_citation.content}}
{{custom_citation.annotation}}
|
| [2] |
郭瑞静. 缙云甜茶的历史内涵与经济价值[J]. 现代商业, 2012, 17:178-179.
{{custom_citation.content}}
{{custom_citation.annotation}}
|
| [3] |
国家卫生和计划生育委员会. 解读《乳L木果油等10种新食品原料的公告》[J]. 饮料工业, 2017, 20(3):4-5.
{{custom_citation.content}}
{{custom_citation.annotation}}
|
| [4] |
李胜华, 伍贤进, 曾军英, 等. 多穗柯中黄酮类成分研究[J]. 中草药, 2010, 41(12):1967-1969.
{{custom_citation.content}}
{{custom_citation.annotation}}
|
| [5] |
周瑶, 李伟, 曲欣楠, 等. 天然二氢查尔酮类化合物分布及生物活性研究进展[J]. 中国野生植物资源, 2014, 33(6):36-40.
{{custom_citation.content}}
{{custom_citation.annotation}}
|
| [6] |
Phloridzin is a dihydrochalcone typically contained in apples. In this study, it is shown that a diet containing 0.5% phloridzin significantly reduced the blood glucose levels in streptozotocin (STZ)-induced diabetic mice after 14 days. We detected phloridzin in the plasma of STZ-induced diabetic mice fed the phloridzin diet for 14 days, although its concentration was much lower than that of the phloridzin metabolites. A quantitative RT-PCR analysis showed a reversal of STZ induction of the sodium/glucose cotransporter gene Sglt1 and the drug-metabolizing enzyme genes Cyp2b10 and Ephx1 in the small intestine of mice fed a 0.5% phloridzin diet. These mice also showed a reversal of the STZ-mediated renal induction of the glucose-regulated facilitated glucose transporter gene Glut2. Dietary phloridzin improved the abnormal elevations in blood glucose levels and the overexpression of Sglt1, Cyp2b10, and Ephx1 in the small intestine of STZ-induced diabetic mice.
{{custom_citation.content}}
{{custom_citation.annotation}}
|
| [7] |
向德标, 李新鑫, 谭娟, 等. 多穗柯黄酮类化合物对离体蛙心收缩特性影响研究[A].湖南省生理科学会2013年度学术年会[C]. 2013:89-90.
{{custom_citation.content}}
{{custom_citation.annotation}}
|
| [8] |
{{custom_citation.content}}
{{custom_citation.annotation}}
|
| [9] |
{{custom_citation.content}}
{{custom_citation.annotation}}
|
| [10] |
李胜华, 伍贤进, 郁建平, 等. 多穗柯总黄酮提取工艺及其含量动态变化研究[J]. 食品科学, 2008, 29(6):139-141.
目的:探讨多穗柯总黄酮的提取工艺及含量动态变化。方法:以怀化产多穗柯为原料,采取乙醇为溶剂超声波辅助提取,以L9(34)正交试验方法优化总黄酮提取工艺,然后在该工艺条件下对自然存放时间不同、采摘季节不同、不同叶的多穗柯原料进行总黄酮含量的动态变化考察。结果:乙醇体积分数对总黄酮提取量有显著影响,提取温度对总黄酮提取量有影响;多穗柯自然存放时间越长,总黄酮含量越低,平均每年下降24.74%;不同季节采摘的多穗柯其总黄酮含量以8～10月最高;经对怀化多穗柯嫩叶和老叶中总黄酮的提取测定表明,多穗柯中嫩叶总黄酮含量最高,二年生最低。结论:以原料35倍量的70%乙醇作为溶剂,在提取功率600W、提取时间15min的条件下,即可获得多穗柯总黄酮最佳提取效果;8～10月采摘嫩叶存放时间越短,总黄酮含量越高。
{{custom_citation.content}}
{{custom_citation.annotation}}
|
| [11] |
宋菊, 黄剑, 李志栋, 等. 多穗柯转录组分析及黄酮类化合物合成相关基因的挖掘[J]. 中国中药杂志, 2017(4):675-679.
{{custom_citation.content}}
{{custom_citation.annotation}}
|
| [12] |
杨大坚, 钟炽昌, 肖倬. 甜茶化学成分研究I甜味成分[J]. 中草药, 1991, 22(3):99-101.
{{custom_citation.content}}
{{custom_citation.annotation}}
|
| [13] |
廖晓峰, 于荣, 姚惠源. 多穗柯嫩叶浸提液的有效成分及药用成分分析[J]. 粮食与食品工业, 1999, 1:25-27.
{{custom_citation.content}}
{{custom_citation.annotation}}
|
| [14] |
王日为, 李辉勇, 张丽霞. 湖南野生甜茶常量成分及色素稳定性研究[J]. 湖南农业大学学报, 1996, 22(5):456-460.
{{custom_citation.content}}
{{custom_citation.annotation}}
|
| [15] |
何春年, 彭勇, 肖伟, 等. RSLC快速测定多穗柯甜茶中5种甜味成分[J]. 中国中药杂志, 2012, 37(7):961-965.
{{custom_citation.content}}
{{custom_citation.annotation}}
|
| [16] |
张亚洲, 王涛, 朱晶晶, 等. 木姜叶柯中根皮苷与三叶苷含量测定研究[J]. 中国药业, 2018, 27(18):5-8.
{{custom_citation.content}}
{{custom_citation.annotation}}
|
| [17] |
王坤, 李开祥, 陈金艳, 等. 野生多穗柯主要活性成分及其含量变化[J]. 经济林研究, 2016(4):96-100,122.
{{custom_citation.content}}
{{custom_citation.annotation}}
|
| [18] |
王坤, 黄晓露, 李宝财, 等. 30个多穗柯种源主要经济性状及活性成分分析与评价[J]. 西南农业学报, 2019, 32(5):1051-1056.
{{custom_citation.content}}
{{custom_citation.annotation}}
|
| [19] |
敖绍林, 宋成建, 周贤平, 等. 木姜叶柯茶样品中总酚含量测定研究[J]. 贵州农机化, 2019, 325(1):42-45.
{{custom_citation.content}}
{{custom_citation.annotation}}
|
| [20] |
陈文, 杜明月, 刘浩然. 高效液相色谱法测定木姜叶柯水提取物中根皮苷的含量[J]. 湖南师范大学学报, 2017, 14(2):190-192.
{{custom_citation.content}}
{{custom_citation.annotation}}
|
| [21] |
莫润宏, 汤富彬, 丁明, 等. 氨基酸分析仪法测定竹笋中游离氨基酸[J]. 化学通报, 2012, 75(12):1126-1131.
{{custom_citation.content}}
{{custom_citation.annotation}}
|
| [22] |
黄锁义, 方晓燕, 农世永, 等. 分光光度法测定山楂中维生素C[J]. 理化检测—化学分册, 2007, 43(4):317-319.
{{custom_citation.content}}
{{custom_citation.annotation}}
|
| [23] |
钟冬莲, 韩素芳, 丁明. 分光光度法测定西红柿中总黄酮含量的方法比较[J]. 食品科学, 2009, 30(22):272-274.
通过对振荡和超声波法提取以及氯化铝法、硝酸铝显色法测定西红柿中总黄酮的方法进行比较，确定以超声辅助提取、氯化铝显色法测定西红柿中总黄酮含量。结果表明，以芦丁为标准品，在0.00125～0.0020mg/ml范围内线性良好，R2 为1，平均加标回收率为95.3%，在最佳提取条件下，实验稳定性、精密度和重现性参数均良好。经实际样品测定证明，此方法测定西红柿中总黄酮效果较好。
{{custom_citation.content}}
{{custom_citation.annotation}}
|
| [24] |
王钰, 王磊, 张东星, 等. 高效液相色谱法测定木姜叶柯中根皮苷、三叶苷和根皮素的含量[J]. 天津科技, 2019, 49(7):66-70.
{{custom_citation.content}}
{{custom_citation.annotation}}
|
| [25] |
官兴丽, 肖海军, 梁俊涛, 等. 云南西双版纳7个产地大树茶(晒青毛茶)品质分析[J]. 中国农学通报, 2012, 28(28):297-303.
{{custom_citation.content}}
{{custom_citation.annotation}}
|
| [26] |
李友勇, 方成刚, 孙雪梅, 等. 滇南古树晒青茶品质化学成分特征研究[J]. 西南农业学报, 2014, 27(5):1874-1883.
{{custom_citation.content}}
{{custom_citation.annotation}}
|
| [27] |
杨兴荣, 矣兵, 李友勇, 等. 野生古茶树资源主要生化成分多样性分析[J]. 中国农学通报, 2016, 32(22):133-139.
野生古茶树遗传多样性最为丰富，是最具有保护和研究价值的初级茶树种质资源。以23份野生古茶树资源为供试材料，采摘夏梢1芽2叶制备蒸青茶样，进行水浸出物、茶多酚、氨基酸总量、咖啡碱和各儿茶素组分含量等生化成分多样性分析。结果显示：水浸出物变幅为43.65%~51.19%，高水浸出物(＞45.00%)资源有21份；茶多酚变幅为12.02%~38.60%，高茶多酚(＞25.00%)资源有16份；氨基酸变幅为1.46%~3.41%；咖啡碱变幅为2.17%~4.91%；儿茶素总量变幅为15.52%~25.89%；非酯型儿茶素变幅为5.09%~9.84%；酯型儿茶素变幅为5.02%~16.57%，其中EGCG变幅为2.87%~10.01%，高EGCG(＞8.00%)资源有4份；除茶多酚和氨基酸生化指标外，酚氨比也可以作为茶树品种适制性生化指标，初筛选出适制绿茶资源有5份，红绿茶兼制资源有11份，适制红茶资源有7份。供试23份野生古茶树资源内含物质丰富，可以作为进一步深入研究的重要资源，也为有针对性地合理开发利用和培育茶树品种提供优良资源材料。
{{custom_citation.content}}
{{custom_citation.annotation}}
|
| [28] |
夏丽飞, 梁名志, 王丽, 等. 勐海晒青茶品质化学研究[J]. 中国农学通报, 2012, 28(16):239-244.
{{custom_citation.content}}
{{custom_citation.annotation}}
|
| [29] |
刘韫滔, 黄伟民, 李诚, 等. 木姜叶柯全发酵茶的活性成分及其降血糖活性研究[J]. 食品与发酵工业, 2020, 46(20):53-60.
{{custom_citation.content}}
{{custom_citation.annotation}}
|
| [30] |
何青元, 张亚萍, 王平盛. 云南普洱茶感官品质与内含成份关系研究[J]. 中国农学通报, 2009, 25(11):38-41.
{{custom_citation.content}}
{{custom_citation.annotation}}
|
| [31] |
程启坤, 阮宇成, 王月根, 等. 绿茶滋味化学鉴定法[J]. 茶叶科学, 1985, 5(1):7-17.
{{custom_citation.content}}
{{custom_citation.annotation}}
|
| [32] |
陈宗道, 包先进, 王碧芹. 咖啡碱的味觉特性[J]. 食品科学, 1992, 1:1-2.
{{custom_citation.content}}
{{custom_citation.annotation}}
|
| [33] |
Application of taste dilution analyses on freshly prepared black tea infusions revealed neither the high molecular weight thearubigen-like polyphenols nor the catechins and theaflavins, but a series of 14 flavon-3-ol glycosides as the main contributors to the astringent taste perceived upon black tea consumption. Among these glycosides, the apigenin-8-C-[alpha-l-rhamnopyranosyl-(1-->2)-O-beta-d-glucopyranoside] was identified for the first time in tea infusions. Depending on the structure, the flavon-3-ol glycosides were found to induce a velvety and mouth-coating sensation at very low threshold concentrations, which were far below those of catechins or theaflavins; for example, the threshold of 0.001 micromol/L found for quercetin-3-O-[alpha-l-rhamnopyranosyl-(1-->6)-O-beta-d-glucopyranoside] is 190000, or 16000 times below the threshold determined for epigallocatechin gallate or theaflavin, respectively. Moreover, structure/activity considerations revealed that, besides the type of flavon-3-ol aglycon, the type and the sequence of the individual monosaccharides in the glycosidic chain are key drivers for astringency perception of flavon-3-ol glycosides.
{{custom_citation.content}}
{{custom_citation.annotation}}
|
| [34] |
Recently, bioresponse-guided fractionation of black tea infusions indicated that neither the high molecular weight thearubigens nor the theaflavins, but a series of 14 flavon-3-ol glycopyranosides besides some catechins, might be important contributors to black tea taste. To further bridge the gap between pure structural chemistry and human taste perception, in the present investigation 51 putative taste compounds have been quantified in a black tea infusion, and their dose-over-threshold (Dot) factors have been calculated on the basis of a dose/threshold relationship. To confirm these quantitative results, an aqueous taste model was prepared by blending aqueous solutions of 15 amino acids, 14 flavonol-glycosides, 8 flavan-3-ols, 5 theaflavins, 5 organic acids, 3 sugars, and caffeine in their "natural" concentrations. Sensory analyses revealed that the taste profile of this artificial cocktail did not differ significantly from the taste profile of the authentic tea infusion. To further narrow the number of key taste compounds, finally, taste omission experiments have been performed, on the basis of which a reduced recombinate was prepared containing the bitter-tasting caffeine, nine velvety astringent flavonol-3-glycosides, and the puckering astringent catechin as well as the astringent and bitter epigallocatechin-3-gallate. The taste profile of this reduced recombinate differed not significantly from that of the complete taste recombinate, thus confirming these 12 compounds as the key taste compounds of the tea infusion. Additional sensory studies demonstrated for the first time that the flavanol-3-glycosides not only impart a velvety astringent taste sensation to the oral cavity but also contribute to the bitter taste of tea infusions by amplifying the bitterness of caffeine.
{{custom_citation.content}}
{{custom_citation.annotation}}
|
| [35] |
徐文平, 李大祥, 张正竹, 等. 绿茶几种化学组分苦涩味非线性回归分析及在感官审评中的应用[J]. 茶叶科学, 2010, 30(5):399-406.
{{custom_citation.content}}
{{custom_citation.annotation}}
|
| [36] |
施兆鹏. 茶叶审评与检验(4版)[M]. 北京: 中国农业出版社, 2010:66-68.
{{custom_citation.content}}
{{custom_citation.annotation}}
|
| [37] |
张英娜, 陈根生, 刘阳, 等. 烘青绿茶苦涩味及其滋味贡献物质分析[J]. 茶叶科学, 2015, 35(4):377-383.
{{custom_citation.content}}
{{custom_citation.annotation}}
|
| {{custom_ref.label}} |
{{custom_citation.content}}
{{custom_citation.annotation}}
|
PDF(1269 KB)
/
| 〈 |
|
〉 |
