不同贮藏方法对金花茶花品质的影响

陈菁瑛; 张武君; 黄颖桢; 刘保财; 赵云青; 邹福贤; 陈莹; 吴婷婷

doi:10.19303/j.issn.1008-0384.2019.04.016

不同贮藏方法对金花茶花品质的影响

doi: 10.19303/j.issn.1008-0384.2019.04.016

陈菁瑛^{1, 2,},
张武君^{1, 2},
黄颖桢^{1, 2},
刘保财^{1, 2},
赵云青^{1, 2},
邹福贤²,
陈莹²,
吴婷婷²

1.
福建省农业科学院农业生物资源研究所, 福建福州 350003
2.
福建省农业科学院药用植物研究中心, 福建福州 350003

基金项目:

福建省种业创新与产业化工程项目 ZYCX-LY-2017006

福建省财政专项——福建省农业科学院科技创新团队建设项目 STIT2017-2-8

福建省农业科学院科研项目 A2016-1

详细信息

作者简介:
陈菁瑛(1966-), 女, 研究员, 主要从事药用植物资源与栽培技术研究(E-mail:cjy6601@163.com)

中图分类号: R931.4
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- 被引次数: 0
出版历程
- 收稿日期: 2018-11-18
- 修回日期: 2019-03-13
- 刊出日期: 2019-04-28

Effect of Storage on Quality of Camellia nitidissima Flowers

1.
Institute of Agricultural Bioresource, Fujian Academy of Agricultural Science, Fuzhou, Fujian 350003, China
2.
Research Center for Medicinal Plant, Fujian Academy of Agricultural Science, Fuzhou, Fujian 350003, China

摘要

摘要: 目的探讨不同贮藏方法对金花茶花品质的影响，为金花茶花产品的开发利用提供依据。方法以冷冻干燥的金花茶花为材料研究低温避光、室温曝光和室温避光3种贮藏方法对金花茶花品质的影响。每间隔3个月测定其总黄酮、总多糖、总皂苷和茶多酚4种生理活性成分及氨基酸、蛋白质和粗脂肪3种营养成分的动态变化，并进行主成分分析和多指标综合评价。结果生理活性成分和营养成分含量及其表面色泽的变化与贮藏方法及时间有关。相同贮藏条件下各贮藏方法的金花茶花总皂苷、茶多酚、蛋白质含量均下降，粗脂肪和总多糖含量升高；低温避光贮藏的总黄酮、总皂苷含量均较其他两种贮藏法的高，粗脂肪则较之低，花色保持不变；室温曝光下总黄酮和总皂苷较贮藏前降低，粗脂肪较贮藏前升高，花朵表面色泽加深变暗。结论总黄酮、总皂苷、总多糖、氨基酸总量可作为综合评价金花茶花品质的可选指标。低温和避光利于金花茶花贮藏。从金花茶花品质稳定、外观色泽变化及提高金花茶花等级和售价等方面综合考虑，金花茶花以室温避光贮藏不超过6个月、低温（5℃）避光贮藏不超过12个月为宜。
- 金花茶花 /
- 贮藏 /
- 质量评价 /
- 主成分分析
Abstract: Objective Effects of method and duration of storage on the quality of Camellia nitidissima flowers were studied to provide reference for the pgoduct development of Camellia nitidissima flowers. Method Freeze-dried camellias were stored in the dark at low temperature (DLT), under light exposure at room temperature (LRT), or in the dark at room temperature (DRT). The changes on 4 functional ingredients (i.e., flavonoids, polysaccharides, saponins, and polyphenols), 3 nutrients (i.e., amino acids, protein, and crude fat), and exterior color of the flowers were determined every 3 months for a principal component analysis. Result Under same storage conditions, the contents of saponin, tea polyphenol, and protein of the flowers decreased with time, but those of fat and polysaccharide increased. In a same sampling period, flavonoids and saponins were higher in the flowers under DLT than the other two treatments, but less on fat, and no significant changes on color. Under LRT, flavonoids and saponins in the stored flowers were lower than prior to the storage, whereas, fats higher, and the color intensified and darkened. Conclusion The principal component analysis showed that total flavonoids, saponins, polysaccharides, and amino acids could be used as indicators for comprehensive quality evaluation on C. nitidissima flowers. Storage under DRT within 6 months or DLT at 5℃ for less than a year was considered adequate insofar as the stability, exterior color, flower grading, and market value of the freeze-dried camellias are concerned.
- Camellia nitidissima flower /
- storage /
- quantitative analysis /
- principal component analysis

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图 1 不同贮藏条件下金花茶花生物活性成分的变化趋势

Figure 1. Changes on bioactive components in freeze-dried camellias under various storage treatments

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图 2 不同贮藏条件下金花茶花营养物质的变化趋势

Figure 2. Changes on nutrients in freeze-dried camellias under various storage treatments

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图 3 不种贮藏方法金花茶生理与营养成分含量主成分分析

Figure 3. Principal component analysis on bioactive components and nutrients of freeze-dried camellias under various storage treatments

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表 1 不同贮藏方法对金花茶花生理活性成分及其色泽的影响

Table 1. Contents of bioactive components and exterior color of freeze-dried camellias under various storage treatments

样品编号 Sample No.	贮藏方法 Storage condition	贮藏时间 Storage time/month	总皂苷 Total saponins/%	总黄酮 Total flavonoids/%	总多糖 Polysaccharides/%	茶多酚 Tea polyphenols/%	花朵色泽 Flower color
S1	低温避光DLT	0	11.10	15.75	1.47	9.26	亮黄色Bright yellow
S2	室温曝光LRT	0	11.10	15.75	1.47	9.26	亮黄色Bright yellow
S3	室温避光DRT	0	11.10	15.75	1.47	9.26	亮黄色Bright yellow
S4	低温避光DLT	3	16.86	14.13	1.24	7.76	亮黄色Bright yellow
S5	室温曝光LRT	3	15.79	12.65	1.38	7.79	深黄色Deep yellow
S6	室温避光DRT	3	15.28	12.86	1.54	7.72	黄色Yellow
S7	低温避光DLT	6	15.65	14.73	1.99	8.76	亮黄色Bright yellow
S8	室温曝光LRT	6	14.37	14.15	2.01	9.21	棕黄色Brownish yellow
S9	室温避光DRT	6	11.78	13.80	2.08	8.43	深黄色Deep yellow
S10	低温避光DLT	9	13.06	16.10	1.86	8.82	亮黄色Bright yellow
S11	室温曝光LRT	9	10.43	13.95	1.88	8.92	棕色Brown
S12	室温避光DRT	9	10.36	14.12	1.90	8.24	黄棕色Yellowish brown

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表 2 不同贮藏方法对金花茶花氨基酸含量的影响

Table 2. Effect of storage on amino acids in freeze-dried camellias

氨基酸成分 Amino acids	贮藏前 Before storage	保存3个月Stored for 3 month			保存6个月Stored for 6 month			保存9个月Stored for 9 month
氨基酸成分 Amino acids	贮藏前 Before storage	低温避光 DLT	室温曝光 DRT	室温避光 LRT	低温避光 DLT	室温曝光 DRT	室温避光 LRT	低温避光 DLT	室温曝光 DRT	室温避光 LRT
天门冬氨酸Aspartate	0.42	0.43	0.42	0.43	0.48	0.4	0.46	0.42	0.45	0.47
苏氨酸Threonine	0.18	0.19	0.18	0.18	0.19	0.17	0.18	0.18	0.19	0.19
丝氨酸Serine	0.23	0.23	0.22	0.22	0.24	0.2	0.22	0.22	0.22	0.22
谷氨酸Glutamate	0.47	0.5	0.48	0.47	0.51	0.45	0.47	0.48	0.5	0.49
甘氨酸Glycine	0.2	0.21	0.2	0.2	0.21	0.19	0.2	0.2	0.21	0.21
丙氨酸Alanine	0.21	0.22	0.22	0.21	0.22	0.2	0.21	0.22	0.23	0.23
胱氨酸Cystine	0.01	0.02	0.02	0.02	0.02	0.01	0.02	0.01	0.01	0.01
缬氨酸Valine	0.22	0.22	0.22	0.21	0.23	0.2	0.21	0.23	0.24	0.24
蛋氨酸Methionine	0.02	0.01	0.02	0.02	0.01	0.01	0.01	0.01	0.01	0.01
异亮氨酸isoleucine	0.18	0.17	0.17	0.17	0.18	0.17	0.18	0.18	0.19	0.18
亮氨酸leucine	0.3	0.3	0.3	0.3	0.32	0.28	0.3	0.3	0.31	0.3
酪氨酸Tyrosine	0.15	0.16	0.16	0.17	0.17	0.15	0.16	0.16	0.15	0.16
苯丙氨酸Phenylalanine	0.22	0.2	0.2	0.21	0.22	0.21	0.23	0.2	0.21	0.21
赖氨酸Lysine	0.35	0.34	0.27	0.28	0.38	0.26	0.28	0.34	0.29	0.29
组氨酸Histidine	0.11	0.1	0.1	0.09	0.12	0.09	0.1	0.1	0.1	0.11
精氨酸Arginine	0.18	0.19	0.18	0.18	0.19	0.16	0.18	0.19	0.2	0.21
脯氨酸Proline	0.25	0.26	0.26	0.27	0.32	0.27	0.32	0.26	0.27	0.3
必需氨基酸(EAA)	1.47	1.43	1.36	1.37	1.53	1.3	1.39	1.44	1.44	1.42
非必需氨基酸(NEAA)	2.23	2.32	2.26	2.26	2.48	2.12	2.34	2.26	2.34	2.41
总氨基酸(TAA)	3.7	3.75	3.62	3.63	4.01	3.42	3.73	3.7	3.78	3.83
药效氨基酸Pharma-codynamic amino acids	2.34	2.35	2.24	2.26	2.5	2.13	2.31	2.32	2.37	2.37

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