食品与发酵工业 >

2025 , Vol. 51 >Issue 9: 124 - 133

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039483

研究报告

超微粉碎对富硒绿茶理化性质及体外益生特性的影响

  • 娄云梦 ,
  • 赵萌 ,
  • 房翠兰 ,
  • 叶发银 ,
  • 赵国华 ,
  • 喻俊磊 ,
  • 雷琳
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(重庆市九龙坡区疾病预防控制中心,重庆,400715)
    3(川渝共建特色食品重庆市实验室,重庆,400715)
    4(江西省检验检测认证总院食品检验检测研究院,江西 南昌,330046)
第一作者:硕士研究生(喻俊磊高级工程师和雷琳教授为共同通信作者,E-mail:410231868@qq.com;leilinsky@swu.edu.cn)

收稿日期: 2024-04-08

  修回日期: 2024-05-22

  网络出版日期: 2025-05-28

基金资助

重庆市自然科学基金面上项目(cstc2021jcyj-msxmX1097);重庆市技术创新与应用发展项目-重点(CSTB2022TIAD-KPX0092);2022年重庆市“留创计划”重点项目(创新类);重庆市公共卫生重点专科(学科)建设经费资助项目(YWBF2022072)

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Effect of ultrafine grinding on physicochemical properties of selenium-enriched green tea and its in vitro probiotic properties

  • LOU Yunmeng ,
  • ZHAO Meng ,
  • FANG Cuilan ,
  • YE Fayin ,
  • ZHAO Guohua ,
  • YU Junlei ,
  • LEI Lin
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Jiulongpo District Centre for Disease Prevention and Control, Chongqing 400715, China)
    3(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China)
    4(Food Inspection and Testing Research Institute of Jiangxi General Institute of Testing and Certification, Nanchang 330046, China)

Received date: 2024-04-08

  Revised date: 2024-05-22

  Online published: 2025-05-28

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摘要

富硒绿茶作为一种高效安全的补硒食品备受关注。该文探讨了超微粉碎和普通粉碎对富硒绿茶组分、硒形态及粉体性质的影响差异,并研究超微富硒绿茶硒代氨基酸的释放规律及其体外益生特性。结果表明,超微粉碎可增加茶粉游离氨基酸、叶绿素及总浸出物溶出,提升膨胀力及溶解度,但对其硒含量及形态无影响。体外模拟胃肠道消化结果显示,超微富硒绿茶硒代蛋氨酸和甲基硒代半胱氨酸随消化时间延长,释放率逐渐上升;而硒代胱氨酸在肠消化阶段被还原为硒代半胱氨酸。经胃肠道消化后的超微富硒绿茶渣用人粪便进行体外发酵,与对照组(不添加茶渣)相比,发酵24 h后超微富硒绿茶(P1)粪浆上清液DPPH和ABTS阳离子自由基清除能力、铁离子还原能力明显提升,肠道菌群超氧化物歧化酶及谷胱甘肽过氧化物酶活力提升至少3倍,总短链脂肪酸含量增加105%。微生物多样性分析表明,超微富硒绿茶可显著改善肠道菌群结构,降低厚壁菌门/拟杆菌门比值、嗜胆菌属和梭杆菌属的相对丰度,提示其具有缓解肥胖、肠道炎症等疾病的潜力。该研究为富硒茶产品超微化的研发及精深加工提供了一定的理论依据。

关键词： 富硒绿茶; 超微粉碎; 硒代氨基酸; 短链脂肪酸; 肠道菌群

本文引用格式

娄云梦 , 赵萌 , 房翠兰 , 叶发银 , 赵国华 , 喻俊磊 , 雷琳 . 超微粉碎对富硒绿茶理化性质及体外益生特性的影响[J]. 食品与发酵工业, 2025 , 51(9) : 124 -133 . DOI: 10.13995/j.cnki.11-1802/ts.039483

Abstract

As one of the efficient and safe selenium-enriched foods, selenium-enriched green tea has gained an increasing interest.This study investigated the effects of ultrafine grinding and conventional grinding on the proximate compositions, selenium species, and powder properties of selenium-enriched green tea.This study further explored the release profile of selenoamino acids from ultra-fine selenium-enriched green tea and its in vitro probiotic characteristics.Results indicated that ultrafine grinding could significantly increase the release of free amino acids, chlorophyll, and total extractables from the tea as well as enhance its expansion behavior and solubility.However, it did not affect the content and species of selenium.The in vitro simulated gastrointestinal digestion revealed that the release rates of selenomethionine and methyl-selenocysteine within ultra-fine selenium-enriched green tea gradually increased during the digestion process, while selenocysteine was reduced to selenomethionine during the intestinal digestion phase.Subsequently, the residue of ultra-fine selenium-enriched green tea powder obtained after gastrointestinal digestion was used for the in vitro human fecal fermentation.Compared with the control group without green tea, the addition of ultra-fine selenium-enriched green tea increased the DPPH and ABTS radical scavenging activities, along with iron-reducing capacity in the fecal slurry supernatant after 24 h fermentation.Besides, the addition of ultra-fine selenium-enriched green tea increased the enzymatic activities of superoxide dismutase and glutathione peroxidase within the intestinal flora and the production of total short-chain fatty acids by at least 300% and 105%, respectively.Microbial diversity analysis indicated that ultra-fine selenium-enriched green tea powder significantly improved the intestinal flora structure by decreasing the Firmicutes/Bacteroidota ratio and the relative abundance of Bilophila and Fusobacterium, highlighting its potential in mitigating obesity, intestinal inflammation, and related diseases.This study provided a theoretical perspective for the development and advancement of ultra-fine selenium-enriched tea products.

Key words： selenium-enriched green tea; superfine grinding; selenoamino acids; short-chain fatty acids; intestinal flora

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