本文選題：茶葉 + 發(fā)酵��； 參考：《湖南農(nóng)業(yè)大學(xué)》2012年碩士論文

【摘要】：目前,心腦血管疾病、糖尿病、癌癥等己成為危害人類健康的主要疾病,這些疾病病因復(fù)雜,但與自由基過(guò)量存在引起機(jī)體過(guò)氧化和脂質(zhì)代謝異常有一定關(guān)系。茶葉已有幾千年的飲用歷史,相關(guān)研究表明茶葉具有有效的抗氧化作用。茶葉根據(jù)發(fā)酵程度不同主要分為未發(fā)酵的綠茶、半發(fā)酵的烏龍茶、全發(fā)酵的紅茶和后發(fā)酵的黑茶,不同發(fā)酵類型茶葉由于加工過(guò)程致發(fā)酵機(jī)理不同,使不同發(fā)酵類型茶葉抗氧化成分及含量均不同。 本文選用4類發(fā)酵類型共16種茶葉,采用酒石酸亞鐵法測(cè)定其茶多酚含量,高效液相色譜(HPLC)法測(cè)定兒茶素、茶黃素和沒(méi)食子酸含量,三氯化鋁法測(cè)定總黃酮含量,比較不同發(fā)酵類型茶葉主要抗氧化成分含量差異,分析不同加工工藝對(duì)茶葉抗氧化成分及含量影響；采用ORAC法和DPPH·清除自由基能力法分別測(cè)定4類發(fā)酵類型茶葉體外抗氧化能力,并與茶葉抗氧化成分進(jìn)行相關(guān)性分析,綜合比較不同發(fā)酵類型茶葉體外抗氧化能力差異及其與抗氧化成分之間的相關(guān)性；建立D-半乳糖衰老模型小鼠,分別灌胃不同發(fā)酵類型茶葉于試驗(yàn)?zāi)y(cè)定小鼠血清、肝臟和腦組組SOD、CAT活力和T-AOC能力,并通過(guò)RT-PCR從分子水平檢測(cè)肝臟SOD和CAT mRNA表達(dá)水平,旨在探明不同發(fā)酵類型茶葉體內(nèi)抗氧化能力差異。得到以下主要結(jié)果： (1)4類發(fā)酵類型茶葉茶多酚和兒茶素含量均為綠茶烏龍茶紅茶黑茶,其中綠茶多酚、兒茶素含量(mg/mL)分別為5221+0.707、3520+1025,均顯著高于其它3類茶；4類不同發(fā)酵類型茶葉茶黃素含量為紅茶烏龍茶黑茶綠茶,不同類型茶葉之間比較有顯著差異(P0.05)；黑茶、紅茶沒(méi)食子酸含量(mg/mL)分別為0.3244±0.216、0.319+0.067,均顯著高于烏龍茶和綠茶(p0.05)；紅茶總黃酮含量(mg/mL)為0.160+0.052,顯著高于其它3類茶(p0.05)。 (2)茶多酚、兒茶素含量與茶叫ORAC值成正相關(guān)并達(dá)到顯著水平(p0.05)。4類茶葉ORAC值均與其茶黃素含量成正相關(guān),除綠茶外,其余三類茶ORAC值與茶黃素含量的相關(guān)性達(dá)到極顯著水平(p0.01)。4類茶葉清除DPPH自由基能力為綠茶烏龍茶紅茶黑茶,與茶多酚和兒茶素含量均成正相關(guān),相關(guān)性均達(dá)到極顯著水平(p0.01)。 (3)信陽(yáng)毛尖(綠茶)能提高D-半乳糖模型小鼠肝和腦組織指數(shù),差異顯著(p0.05)；鳳凰單樅(烏龍茶)僅能提高血清CAT活力(5.51±0.66U/mL)和T-AOC能力(14.87±0.57U/mL),差異顯著(p.0.05)；信陽(yáng)毛尖(綠茶)組血清SOD、CAT活力和T-AOC能力(U/mL)分別為139.18±8.19、6.03±0.56和17.67±0.71,均有極顯著差異(p0.01),信陽(yáng)毛尖(綠茶)效果高于川紅茶(紅茶)和廣西六堡(黑茶)；信陽(yáng)毛尖(綠茶)、川紅茶(紅茶)和廣西六堡(黑茶)對(duì)肝臟和腦組織SOD、CAT活力和T-AOC能力均有提高作用,差異顯著(p0.05),且信陽(yáng)毛尖(綠茶)效果強(qiáng)于川紅茶(紅茶)和廣西六堡(黑茶) (4)茶葉能通過(guò)上調(diào)機(jī)體SOD和CAT mRNA表達(dá)水平使蛋白合成增多,SOD和CAT活力提高。信陽(yáng)毛尖(綠茶)組小鼠肝臟SOD基因表達(dá)增加,差異極顯著(p0.01),CAT基因表達(dá)增加,有顯著差異(p0.05)。川紅茶(紅茶)組和廣西六堡(黑茶)組小鼠肝臟SOD和CAT基因表達(dá)均高于模型組,差異顯著(p0.05)；鳳凰單樅(烏龍茶)組小鼠肝臟SOD和CAT基因表達(dá)均高于模型組,但差異不顯著(p0.05)。
[Abstract]:At present, cardiovascular and cerebrovascular diseases, diabetes, cancer and other diseases have become the main diseases which harm human health. These diseases are complicated, but it has a certain relationship with the excessive presence of free radicals and abnormal lipid metabolism. Tea has been drinking history for thousands of years. Related studies have shown that tea has effective antioxidant effects. According to the difference of fermenting degree, it is mainly divided into unfermented green tea, semi fermented oolong tea, full fermented black tea and post fermented black tea. Different fermenting types of tea leaves have different antioxidative components and content in different fermenting types because of the different fermentation mechanism.
The content of tea polyphenols was measured by ferrous tartaric acid by ferrous tartaric acid, and the content of catechin, theaflavin and gallic acid were determined by high performance liquid chromatography (HPLC). The content of total flavonoids was determined by aluminum trichloride. The difference of main antioxidant content in different fermented tea types was compared. Different processing technology was used to analyze tea. The antioxidant capacity of 4 kinds of fermented tea leaves in vitro was measured by ORAC and DPPH free radical scavenging method, and the correlation between the antioxidant components of tea leaves and the antioxidant capacity of different types of tea were compared. The D- galactose aging model mice were fed with different types of fermented tea, respectively, to determine the SOD, CAT activity and T-AOC ability of the mice serum, liver and brain groups at the end of the experiment. The expression level of SOD and CAT mRNA in the liver was detected by RT-PCR at the molecular level. The aim of this study was to identify the differences in antioxidant capacity of different types of fermented tea. Result錛，

本文編號(hào)：1955961