| 摘要: |
| 【目的】探究5种不同加工工艺对藏柳茶（Sibiraea laexigata (L.) Maxim，SLM）成分及抗氧化和降糖活性的影响。【方法】以藏柳茶为研究对象，采用不同杀青温度、揉捻时间、烘干温度与时间、提香温度与时间的4种工厂化加工组合工艺，通过测定4种工厂化加工组合工艺处理藏柳茶及手工藏柳茶的水分、灰分、蛋白质、茶多酚、总黄酮、多糖、齐墩果酸、熊果酸、咖啡因含量与氨基酸组成，分析其2,2′-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐自由基（ABTS）与1,1 二苯基 2 三硝基苯肼自由基（DPPH）清除能力、总还原力及其α-淀粉酶、α-葡萄糖苷酶抑制率，探究不同加工工艺对藏柳茶成分及体外抗氧化活性的影响。【结果】5种藏柳茶加工工艺中，400 ℃杀青，30 min揉捻，250 ℃烘干18 min，80 ℃提香10 min加工工艺(工艺3)所得藏柳茶表现出最佳的氨基酸保留效果，且其总还原能力最强，OD值（700 nm）为1.45±0.03；手工炒制并经回潮处理（工艺5）手工藏柳茶的ABTS自由基清除能力为78.62%±1.90%，DPPH自由基清除能力为84.73%±0.23%，α-葡萄糖苷酶和α 淀粉酶抑制率分别为62.15%±0.48%和77.44%±1.91%，表现优于其他加工工艺的藏柳茶。【结论】不同加工工艺对藏柳茶的营养成分及生物活性有显著影响。400 ℃杀青，30 min揉捻，250 ℃烘干18 min，80 ℃提香10 min的加工工艺在保持氨基酸含量方面效果最优，手工炒制并经回潮处理的手工茶加工工艺在抗氧化及降糖活性方面最为有效。 |
| 关键词: 藏柳茶 加工工艺 营养成分 抗氧化活性 降糖活性 |
| DOI：10.13207/j.jnwafu.2026.03.016 |
| 分类号: |
| 基金项目:青海省科技计划项目(2023ZY001);青海大学科研实力提升专项(2025KTSA06) |
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| Effects of different processing techniques on the composition and in vitro antioxidant activity of Sibiraea angustata |
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GAO Dehua1, YANG Yongjing2, XIANG Jing2, CAI Youzhu3, ZHAO Lijuan3, HUANG Haishan3, ZHANG Dejun2
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1.College of Eco-environmental Engineering,Qinghai University,Xining,Qinghai 810016,China;2.College of Ecoenvironmental Engineering,Qinghai University,Xining,Qinghai 810016,China;3.Baoku Forestry Farm,Datong County,Qinghai Province,Xining,Qinghai 810100,China
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| Abstract: |
| 【Objective】The study aims to investigate the effects of five different processing methods on the components,antioxidant activities,and hypoglycemic activities of Sibiraea laexigata (L.) Maxim (SLM).【Method】Taking SLM as the research object,four different factory processing combinations were applied,involving various fixation temperatures,rolling times,drying temperatures and durations,and scenting temperatures and durations.Measurements were conducted on both factory processed and artisanal SLM samples for the following parameters:water content,ash content,protein content,tea polyphenol content,total flavonoid content,polysaccharide content,oleanolic acid content,ursolic acid content,caffeine content,and amino acid composition.The effects of different processing methods on SLM components and its in vitro antioxidant activities were analyzed through evaluation of the 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging abilities,total reducing power,and inhibition rates of α-amylase and α-glucosidase.【Result】Among the five processing methods for SLM,the process with fixation at 400 ℃,rolling for 30 minutes,drying at 250 ℃ for 18 minutes,and scenting at 80 ℃ for 10 minutes (Process 3) demonstrated the best amino acid retention and the highest total reducing power,with an OD value(700 nm) of 1.45±0.03.The hand-roasted tea (Process 5) treated with rehydration exhibited superior parameters.Its ABTS free radical scavenging ability was 78.62%±1.90%,DPPH free radical scavenging ability was 84.73%±0.23%,and inhibition rates of α-glucosidase and α-amylase were 62.15%±0.48% and 77.44%±1.91%,respectively,outperforming other SLM processing methods.【Conclusion】Significant impacts of processing methods were observed on the nutritional components and bioactivity of SLM.Optimal retention of amino acids was achieved by the processing method with fixation at 400 ℃,rolling for 30 minutes,drying at 250 ℃ for 18 minutes,and scenting at 80 ℃ for 10 minutes.Meanwhile,the hand-roasted tea treated with rehydration demonstrated the highest efficacy in antioxidant and hypoglycemic activities. |
| Key words: Sibiraea angustata processing technology nutritional composition antioxidant activity hypoglycemic activity |
