Chemical profile and in-vitro bioactivities of three types of yellow teas processed from different tenderness of young shoots of Huoshanjinjizhong (Camellia sinensis var. sinensis)

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2024-09-02 DOI:10.1016/j.fochx.2024.101809

Chunyin Qin , Zisheng Han , Zongde Jiang , Jia-Ping Ke , Wen Li , Liang Zhang , Daxiang Li

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Abstract

In the present study, bud yellow tea (BYT), small-leaf yellow tea (SYT) and large-leaf yellow tea (LYT) were produced from the same local “population” variety Huoshanjinjizhong (Camellia sinensis var. sinensis), and the effects of raw material tenderness on the chemical profile and bioactivities of these teas were investigated. The results showed that 11 crucial compounds were screened by headspace solid-phase microextraction-gas chromatography–mass spectrometry from 64 volatiles in these yellow teas, among which the heterocyclic compounds showed the greatest variations. In addition, 43 key compounds including organic acids, flavan-3-ols, amino acids, saccharides, glycosides and other compounds were screened by liquid chromatography-mass spectrometry from 1781 non-volatile compounds. BYT showed the best α-glucosidase inhibitory activity and antioxidant capacity among the selected yellow teas, which might be contributed by the higher content of galloylated catechins. These findings provided a better understanding of the chemical profile and bioactivities of yellow teas.

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用不同嫩度的霍山金骏眉嫩芽加工而成的三种黄茶的化学成分和体外生物活性

本研究以同一地方 "群体 "品种霍山金骏眉（Camellia sinensis var. sinensis）为原料，分别制备了芽黄茶（BYT）、小叶黄茶（SYT）和大叶黄茶（LYT），并研究了原料嫩度对这些茶叶化学成分和生物活性的影响。结果表明，顶空固相微萃取-气相色谱-质谱法从黄茶的 64 种挥发物中筛选出 11 种关键化合物，其中杂环化合物的变化最大。此外，液相色谱-质谱法还从 1781 种非挥发性化合物中筛选出 43 种关键化合物，包括有机酸、黄烷-3-醇、氨基酸、糖类、苷类和其他化合物。在所选的黄茶中，汤阴黄茶的α-葡萄糖苷酶抑制活性和抗氧化能力最强，这可能与汤阴黄茶中含有较多的五倍子儿茶素有关。这些发现使人们对黄茶的化学成分和生物活性有了更好的了解。

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文献相关原料

公司名称	产品信息	其他信息	采购帮参考价格
上海源叶	(?)-epigallocatechin gallate (EGCG)
上海源叶	theobromine (THB)
上海源叶	(?)-epicatechin gallate (ECG)
上海源叶	(+)-catechin (C)
上海源叶	total antioxidant capacity test kits
上海源叶	(?)-gallocatechin gallate (GCG)
上海源叶	(?)-epicatechin (EC)
上海源叶	2,2′-Azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS)
上海源叶	gallic acid (GA)
上海源叶	α-Glucosidase
上海源叶	(?)-gallocatechin (GC)
上海源叶	caffeine (CAF)
上海源叶	(?)-epigallocatechin (EGC)
上海源叶	1,1-diphenyl-2-picrylhydrazyl (DPPH)
上海源叶	ferric reducing antioxidant power (FRAP) assays

来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.