香风茶的传统应用与研究现状△

综述文献资料,对我国别样茶之一的香风茶进行总结和探讨。香风茶为蜡梅科蜡梅属植物山蜡梅Chimonanthus nitens Oliv、柳叶蜡梅C．salicifolius S．Y．Hu和浙江蜡梅C．zhejiangensis M．C．Liu的嫩叶经加工而成,具有祛风解表,理气化痰,醒脾化浊等功效。香风茶在我国民间应用广泛,历史悠久。现代研究表明,其主要化学成分为挥发油、黄酮和生物碱类等,药理活性主要为抗菌抗病毒、降压、降脂减肥、抗氧化和抗肿瘤等作用。香风茶是一种具有广阔开发前景的茶饮,值得继续深入系统研究。     

亚麻仔油联合桑叶茶调治脂代谢异常64例

[目的]观察亚麻仔油联合桑叶茶调治脂代谢异常疗效。[方法]对64例脂代谢异常患者使用冷榨亚麻仔油,40mL/d。食用方法:在炒熟的菜肴、粥、汤、面条中滴入或直接服用亚麻仔油,每次20mL,早晚各服1次。每日泡饮桑叶茶30g,于早、中、晚餐后以桑叶茶10～15g沸水冲泡数分钟后温饮。连续治疗4周为1疗程。观测临床症状、血压、舌质、舌苔、脉象,生化指标(血脂四项、血糖)、心电图、不良反应。连续治疗2疗程,判定疗效。[结果]显效42例,有效21例,无效1例,总有效率98.40%。[结论]亚麻仔油联合桑叶茶调治脂代谢异常疗效满意。     

高效液相色谱法测定咽炎茶中黄芩苷含量

目的建立咽炎茶中黄芩苷含量测定的高效液相色谱法。方法色谱柱为ODS柱（4.6mm×250mm,5μm）,流动相为甲醇-水-磷酸（30∶70∶1）,流速为1.0mL/min,检测波长为280nm,进样10μL。结果黄芩苷在0.1988~1.1928μg范围内线性关系良好,r=0.9997,平均回收率为97.4%,RSD=1.1%。结论本方法稳定可行,结果准确可靠,可作为咽炎茶质量标准中黄芩苷的含量测定方法。     

Antioxidant activity of different white teas: Comparison of hot and cold tea infusions

The study investigates the antioxidant characteristics of various white teas steeped in either hot or room-temperature water in relation to grade of tea and brewing conditions. Antioxidant activity, chelating activity, total phenol (TPC), flavonoids (TFC), theaflavins and individual catechin content were examined. The results confirm that extraction of tea leaves carried out with water at room temperature leads to the formation of infusions particularly rich in compounds with antioxidant activity. In fact, for all the white teas studied, cold infusions had a higher content of phenols (4.77–7.63 mmol/L Gallic Acid Equivalents, GAE), flavonoids (1.47–2.53 mmol/L Catechin Equivalents, CE) and catechins (441.5–1328.2 μg/mL) compared to hot infusions (1.43–4.02 mmol/L GAE, 0.70–1.13 mmol/L CE, 83.4–534.8 μg/mL, respectively). The same trend was also observed for antioxidant activities examined using the ABTS assay (cold: 17.09–34.23; hot: 5.26–17.07 mmol/L Trolox Equivalents) and by monitoring the effects of the infusions on LDL oxidation (lag time, cold: 172.4–271.2; hot: 88.4–145.9 min). A general trend in antioxidant activity and in polyphenolic compound content can be delineated between Chinese teas, i.e. Bai Mu Dan ≥ Xue Ya ≥ White Lung Ching > Anji Needle Mao Feng > Yhin Zhen Bai Hao and between African teas, i.e. White Salima Peony > Thyolo Bsp > Bvumbwe Bsp. Concerning metal chelating activity, all the white teas displayed similar levels (0.3–0.6 mmol/L EDTA Equivalents) with no significant differences between the hot and cold infusions (except Bvumbwe Bsp and Thyolo Bsp). This paper contains key information on the antioxidant properties, TPC, TFC, and individual catechin content of several white teas commercially available and the outcomes suggest that preparing tea infused in room temperature water for approximately 2 h may constitute an alternative tea beverage potentially richer in healthful bioactive compounds compared to the more commonly consumed hot tea infusions.     

茶色素对吗啡成瘾小鼠脑内去甲肾上腺素、多巴胺、5-羟色胺和β-内啡肽的影响

目的:探索茶色素对吗啡依赖小鼠脑内去甲肾上腺素(NE)、多巴胺(DA)、5-羟色胺(5-HT)和β-内啡肽(β-EP)的影响。方法:建立吗啡依赖模型,采用催促戒断治疗实验测定小鼠跳跃反应次数。运用高效液相法测定下丘脑,脑干和大脑皮质内NE、DA、5-HT含量,采用放射免疫法测定大脑皮质内β-EP含量。结果:茶色素12.5,25,50,100 mg.kg-1组均显著降低吗啡依赖小鼠的跳跃次数。降低吗啡依赖小鼠下丘脑中NE和DA的含量。降低吗啡依赖小鼠大脑皮质内β-EP含量。但对下丘脑,脑干和大脑皮质内的5-HT含量没有明显影响。结论:茶色素能降低吗啡依赖小鼠的跳跃次数,其机制可能与茶色素降低吗啡依赖小鼠下丘脑中NE和DA及大脑皮质β-EP含量相关。     

HPLC法同时测定绿茶中表没食子儿茶素没食子酸酯和咖啡因的含量

目的:建立同时测定绿茶中表没食子儿茶素没食子酸酯(EGCG)和咖啡因含量的方法。方法:采用高效液相色谱法。色谱柱为DiamonsilTMC18(200mm×4.6mm,5μm),流动相为甲醇-0.1%冰醋酸水溶液(25:75),检测波长为278nm,流速为1.0mL.min-1,柱温为30℃。结果:EGCG和咖啡因的进样量分别在1.25～10.00μg(r=0.9994)和0.25～2.00μg(r=0.9996)范围内与各自峰面积积分值呈良好的线性关系;平均加样回收率分别为98.06%和99.37%,RSD分别为1.05%和1.44%(n均为6)。结论:该方法简便、准确、重复性好,可用于绿茶的质量控制。     

Flavanol database for green and black teas utilising ISO 14502-1 and ISO 14502-2 as analytical tools

A worldwide data collection was undertaken using the validated ISO methods ISO 14502 parts 1 and 2, with 17 laboratories participating worldwide. This is the largest tea database worldwide, containing 295 black- and 358 green-origin teas. We found it quite easy to differentiate most green and black teas by the type of analysis presented in this study. The geographic spread gave a good representation of the vast majority of the producing countries. The production figures of the countries and the proportion of teas in the database are very similar. There are only a few origins which are not easy to differentiate, e.g. Darjeeling samples fall into the area of green teas. Other types of tea, e.g. Oolong or white teas, are currently not in the database. In the future other standardized methods for tea phenolics, such as theaflavins or flavonol glycosides, might become available. Additional data will certainly contribute to an even more robust discrimination between the types of tea.     

一次性分离低咖啡碱茶多酚树脂的选择

目的以茶叶茶多酚、咖啡碱为检测产物,考察了10种大孔树脂对茶多酚、咖啡碱的吸附分离性能。方法采用LX系列和D101等树脂进行静态、动态吸附解吸实验。结果茶叶经LX-X5树脂吸附后,经体积分数为15%的乙醇洗涤,再以体积分数为75%的乙醇洗脱,洗脱产物中茶多酚解吸率达90%以上,质量分数达98%以上,咖啡碱质量分数低于0.06%。结论通过静态、动态吸附实验,筛选出一次性分离低咖啡碱含量茶多酚较为理想的吸附材料LX-X5树脂。     

茶叶中茶多酚提取分离技术的研究进展

简单介绍了茶叶中茶多酚和咖啡因的药理活性以及茶叶有效成分的组成和几种主要儿茶素类化合物的结构,分析探讨了提取分离废弃茶叶的原因和意义,并综述了近年来国内外有关茶叶中茶多酚提取分离技术的研究进展,包括溶剂提取法、离子沉淀法、超声波提取法、超临界流体萃取法、微波辅助萃取法、柱色谱法、大孔吸附树脂法和高速逆流色谱法,通过不同的实验过程对不同技术手段的应用及特点进行概述,并对这一研究领域的发展前景和发展方向做出展望。     

Antioxidant properties of black tea in alcohol intoxication

Food ingredients such as alcohol may modify cellular redox state. Ethanol metabolism is accompanied by generation of free radicals that can damage cell components especially when antioxidant mechanisms are no able to neutralize them. However black tea is a source of polyphenol antioxidants that may enhance cellular antioxidant abilities. The aim of this study was to investigate the effect of black tea on antioxidant abilities of the liver, blood serum and brain of 12-months old rats sub-chronically (for 28 days) intoxicated with ethanol. Administration of black tea alone caused increase in the activity and concentration of antioxidant parameters more extensively in the liver and serum than in the brain. Alcohol caused decrease in the liver glutathione peroxidase and reductase and catalase activity but increase in activity of superoxide dismutase. Moreover, decrease in the level of non-enzymatic antioxidants, such as reduced glutathione, vitamin C, A and E and β-carotene was observed. The activity of serum glutathione peroxidase and reductase decreased while superoxide dismutase activity was not changed. The level of non-enzymatic antioxidants in serum was also decreased. However brain activity/level of all examined antioxidants enzymatic as well as non-enzymatic was decreased after ethanol intoxication. Black tea considerably prevented antioxidant parameters against changes caused by ethanol. These results indicate beneficial antioxidant effect of black tea regarding all examined tissues, but especially the liver.