目的探讨贵州省市售茶叶的主要营养成分并予以营养价值评价。方法在贵州省4个城市采集具有地方特色的茶叶样品17种(未发酵茶12种,发酵茶5种),根据不同品种,将样品分为3个批次依次采样。依据国家标准采用直接干燥法、凯氏定氮法、索氏抽...目的探讨贵州省市售茶叶的主要营养成分并予以营养价值评价。方法在贵州省4个城市采集具有地方特色的茶叶样品17种(未发酵茶12种,发酵茶5种),根据不同品种,将样品分为3个批次依次采样。依据国家标准采用直接干燥法、凯氏定氮法、索氏抽提法、高效液相色谱法、电感耦合等离子体质谱法等检测方法进行一般营养成分、维生素、矿物质及灰分等指标的测定,将检测指标含量进行分析并做隶属函数法综合评价。结果不同制茶工艺的17种茶叶一般营养成分及灰分差异无统计学意义;发酵茶与未发酵茶中胡萝卜素(9837.52μgRAE/100 g vs.3042.9μgRAE/100 g)与维生素C(206.95 mg/100 g vs.12.42 mg/100 g)差异有统计学意义(胡萝卜素Z=-2.85,维生素C Z=-2.21,P<0.05);发酵茶与未发酵茶中钠含量(42.65 mg/100 g vs.32.87 mg/100 g)差异有统计学意义(Z=-2.11,P<0.05),且各元素间存在协同与拮抗作用,钠与磷(r=0.592,P<0.05)、锰与铁(r=0.673,P<0.01)之间呈显著正相关。根据隶属函数法综合评价得出,被检茶叶中营养品质最高的为开阳富硒茶(X_(μ)=0.5944)、合肥毛峰(X_(μ)=0.5872)、湄潭翠芽(X_(μ)=0.5844)、梵净山翠峰(X_(μ)=0.5506)。结论贵州省市售茶叶中未发酵茶的营养价值多数高于发酵茶,绿茶保留了更多的天然成分。展开更多
To investigate the in vitro digestion and fermentation properties of soybean oligosaccharides(SBOS)extracted from defatted soybean meal,the changes in monosaccharide composition and molecular mass were analyzed.Subseq...To investigate the in vitro digestion and fermentation properties of soybean oligosaccharides(SBOS)extracted from defatted soybean meal,the changes in monosaccharide composition and molecular mass were analyzed.Subsequently,the effect of SBOS on microbial community structure and metabolites was studied by 16S rRNA gene sequencing and untargeted metabolomics based on liquid chromatography-mass spectrometry.Results showed that SBOS was not easily enzymolyzed during simulated digestion and could reach the large intestine through the digestive system.The significant decrease in the molecular mass of SBOS after in vitro fermentation indicated its utilization by the gut microbiota,which increased the contents of short-chain fatty acids and lactic acid,thereby reducing the pH of the fermentation broth.Moreover,the core community was found to consist of Blautia,Lactobacillaceae,and Pediococcus.SBOS up-regulated beneficial differential metabolites such as myo-inositol,lactose,and glucose,which were closely related to galactose,amino sugar,and nucleotide sugar metabolism.This study will provide a reference for exploring the relationship between the gut microbiota and the metabolites of SBOS,and provide a basis for the development and application of SBOS as an ingredient for functional products.展开更多
文摘目的探讨贵州省市售茶叶的主要营养成分并予以营养价值评价。方法在贵州省4个城市采集具有地方特色的茶叶样品17种(未发酵茶12种,发酵茶5种),根据不同品种,将样品分为3个批次依次采样。依据国家标准采用直接干燥法、凯氏定氮法、索氏抽提法、高效液相色谱法、电感耦合等离子体质谱法等检测方法进行一般营养成分、维生素、矿物质及灰分等指标的测定,将检测指标含量进行分析并做隶属函数法综合评价。结果不同制茶工艺的17种茶叶一般营养成分及灰分差异无统计学意义;发酵茶与未发酵茶中胡萝卜素(9837.52μgRAE/100 g vs.3042.9μgRAE/100 g)与维生素C(206.95 mg/100 g vs.12.42 mg/100 g)差异有统计学意义(胡萝卜素Z=-2.85,维生素C Z=-2.21,P<0.05);发酵茶与未发酵茶中钠含量(42.65 mg/100 g vs.32.87 mg/100 g)差异有统计学意义(Z=-2.11,P<0.05),且各元素间存在协同与拮抗作用,钠与磷(r=0.592,P<0.05)、锰与铁(r=0.673,P<0.01)之间呈显著正相关。根据隶属函数法综合评价得出,被检茶叶中营养品质最高的为开阳富硒茶(X_(μ)=0.5944)、合肥毛峰(X_(μ)=0.5872)、湄潭翠芽(X_(μ)=0.5844)、梵净山翠峰(X_(μ)=0.5506)。结论贵州省市售茶叶中未发酵茶的营养价值多数高于发酵茶,绿茶保留了更多的天然成分。
文摘To investigate the in vitro digestion and fermentation properties of soybean oligosaccharides(SBOS)extracted from defatted soybean meal,the changes in monosaccharide composition and molecular mass were analyzed.Subsequently,the effect of SBOS on microbial community structure and metabolites was studied by 16S rRNA gene sequencing and untargeted metabolomics based on liquid chromatography-mass spectrometry.Results showed that SBOS was not easily enzymolyzed during simulated digestion and could reach the large intestine through the digestive system.The significant decrease in the molecular mass of SBOS after in vitro fermentation indicated its utilization by the gut microbiota,which increased the contents of short-chain fatty acids and lactic acid,thereby reducing the pH of the fermentation broth.Moreover,the core community was found to consist of Blautia,Lactobacillaceae,and Pediococcus.SBOS up-regulated beneficial differential metabolites such as myo-inositol,lactose,and glucose,which were closely related to galactose,amino sugar,and nucleotide sugar metabolism.This study will provide a reference for exploring the relationship between the gut microbiota and the metabolites of SBOS,and provide a basis for the development and application of SBOS as an ingredient for functional products.
