Zhongguo youzhi (Jan 2024)
云南引种油橄榄嫩叶中抗氧化成分含量分析Analysis of antioxidant components content in tender leaves of olive introduced to Yunnan
Abstract
为更好地开发利用油橄榄叶，提高云南引种油橄榄的经济附加值，采用生化法及高效液相色谱法测定云南引种的16个品种油橄榄嫩叶中总黄酮、总酚含量及黄酮类和多酚类成分的含量，并对多酚类成分进行聚类分析，筛选不同用途优良茶叶品种。结果表明：16个品种油橄榄嫩叶中总黄酮含量为66.66~117.39 mg/g，总酚含量为35.63~55.81 mg/g，总黄酮和总酚含量均较高的5个品种为柯基、鄂植8号、豆果、城固32和尖叶木樨榄；16个品种油橄榄嫩叶的黄酮类成分为槲皮素、木犀草素、芹菜素、木犀草苷，含量分别为242.17~5 447.71 μg/g、818.48~2 707.34 μg/g、40.29~1 241.30 μg/g和1.35～5.17 mg/g，主要多酚类物质为橄榄苦苷（4.22～26.00 mg/g）、山楂酸（4.19~11.44 mg/g），其次为羟基酪醇（998.08~6 164.13 μg/g）、红景天苷（189.16~7 940.99 μg/g），其他多酚类成分含量较低。经聚类分析，16个品种油橄榄嫩叶分为5个亚类。柯基、鄂植8号、豆果3个品种油橄榄嫩叶中总黄酮、总酚及多酚类成分含量均较高，可作为抗氧化功能茶原料进行开发。In order to better exploit and utilize olive leaves and improve the economic added value of olive introduced to Yunnan, the contents of total flavonoids and total phenols，and contents of flavonoids and polyphenols components in the tender leaves of 16 varieties of olive introduced to Yunnan were determined by biochemical method and high performance liquid chromatography (HPLC), and the polyphenols components were also clustered and analyzed to screen the good varieties for tea.The results showed that the total flavonoids content in tender leaves of olive ranged from 66.66 mg/g to 117.39 mg/g, and the total phenols content ranged from 35.63 mg/g to 55.81 mg/g. The 5 varieties with high total flavonoids and total phenols contents were Keji, Ezhi 8, Douguo, Chenggu 32 and Olea cuspidate Wall. The flavonoids in 16 varieties of olive tender leaves were quercetin, luteolin, apigenin and luteoloside with contents of 242.17-5 447.71 μg/g, 818.48-2 707.34 μg/g, 40.29-1 241.30 μg/g and 1.35-5.17 mg/g, respectively, and the main polyphenols were oleuropein (4.22-26.00 mg/g) and maslinic acid (4.19-11.44 mg/g), followed by hydroxytyrosol (998.08-6 164.13 μg/g), rhodioloside (189.16-7 940.99 μg/g), and other polyphenols components with lower content. After cluster analysis, 16 varieties of olive tender leaves were divided into 5 subcategories. The tender leaves of 3 olive varieties Keji, Ezhi 8 and Douguo have higher total flavonoids, total phenols, and polyphenols components, which can be developed as raw materials for tea with antioxidant function.
Keywords
