Effect of Fixation Methods on Biochemical Characteristics of Green Teas and Their Lipid-Lowering Effects in a Zebrafish Larvae Model.
Effect of Fixation Methods on Biochemical Characteristics of Green Teas and Their Lipid-Lowering Effects in a Zebrafish Larvae Model.
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DOI：
10.3390/foods11111582
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发表时间：
2022-05-28
期刊：
影响因子：
5.2
通讯作者：
Gao, Hong
中科院分区：
文献类型：
--
作者：
Li, Maoyun;Guo, Lulu;Zhu, Ruixue;Yang, Dongmei;Xiao, Yue;Wu, Yanping;Zhong, Kai;Huang, Yina;Gao, Hong
杀青是形成绿色茶不同风味的关键工序，传统杀青方法主要有火杀青和蒸汽杀青。本研究比较了不同杀青方法生产的炒绿色茶（PGT）和蒸绿色茶（SGT）的挥发性成分、氨基酸、儿茶素和生物碱等特征生化成分，并对其滋味和降脂作用进行了评价。采用正交偏最小二乘判别分析（OPLS-DA）和热图法可将PGT和SGT区分开来。SGT中具有绿色和花香的挥发性醇类含量较高（44.75%），而PGT中具有果香和甜味的挥发性酯类含量较高（22.63%）。电子舌分析结果表明，PGT和SGT具有相似的味道，具有强烈的鲜味和甜味，但几乎没有涩味和苦味。此外，氨基酸在PGT中含量较高（PGT为41.47 mg/g，SGT为33.79 mg/g），儿茶素在SGT中含量较高（PGT为111.36 mg/g，SGT为139.68 mg/mg）。采用斑马鱼幼鱼高脂模型，研究了PGT和SGT的降脂作用。结果表明，SGT和PGT均具有降脂作用，当浓度为300 mg/L时，与高脂组相比，其血脂水平分别降低了61.11%和54.47%。总体而言，不同的火蒸杀青方法对绿色茶的香气和特征性化合物（氨基酸和儿茶素）含量有显著影响，但对滋味和降脂活性影响不大。
Fixation is a key process contributing to different flavors of green tea and pan-fire and steam were the common fixation methods applied conventionally. In this study, pan-fired green tea (PGT) and steamed green tea (SGT) produced by different fixation methods were compared in characteristic biochemicals including volatile compounds, amino acids, catechins and alkaloids, together with evaluating their tastes and lipid-lowering effects. PGT and SGT could be distinguished clearly by orthogonal partial least squares discriminant analysis (OPLS-DA) and heatmap. SGT had higher contents of volatile alcohols (44.75%) with green and floral attributes, while PGT had higher contents of volatile esters (22.63%) with fruity and sweet attributes. Results of electronic tongue analysis showed that PGT and SGT had similar taste of strong umami and sweetness, but little astringency and bitterness. In addition, amino acids were more abundant in PGT (41.47 mg/g in PGT, 33.79 mg/g in SGT), and catechins were more abundant in SGT (111.36 mg/g in PGT, 139.68 mg/mg in SGT). Zebrafish larvae high-fat model was applied to study the lipid-lowering effects of PGT and SGT. Results showed that both SGT and PGT had lipid-lowering effects, and the lipid level was decreased to 61.11 and 54.47% at concentration of 300 mg/L compared to high-fat group, respectively. Generally, different fixation methods of pan-fire and steam showed significant effects on aroma and contents of characteristic chemical compounds (amino acids and catechins) of green tea, but no effects on the taste and lipid-lowering activity.
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DOI：
10.3390/foods11060865
发表时间：
2022-03-18
期刊：
Foods (Basel, Switzerland)
影响因子：
--
作者：
Li M;Xiao Y;Zhong K;Wu Y;Gao H
通讯作者：
Gao H
影响因子：
8.1
作者：
Qin, Zihan;Pang, Xueli;Wu, Jihong
通讯作者：
Wu, Jihong
影响因子：
8.8
作者：
Wang, Huajie;Hua, Jinjie;Jiang, Yongwen
通讯作者：
Jiang, Yongwen
影响因子：
5.3
作者：
Onetto, Cristobal A.;Borneman, Anthony R.;Schmidt, Simon A.
通讯作者：
Schmidt, Simon A.
非靶向脂质组学研究绿茶脂质及其在生产过程中的代谢变化
影响因子：
8.8
作者：
Li, Jia;Hua, Jinjie;Jiang, Yongwen
通讯作者：
Jiang, Yongwen