广西三个产区虫茶主要茶特征成分、挥发性成分分析及氨基酸营养评价

温立香; 袁冬寅; 欧淑琼; 张芬; 陈家献; 黄寿辉; 冯春梅; 彭靖茹

doi:10.13386/j.issn1002-0306.2022010154

广西三个产区虫茶主要茶特征成分、挥发性成分分析及氨基酸营养评价

Analysis of Main Tea Characteristic Components and Volatile Components and Amino Acid Nutrition Evaluation of Insect Tea from Three Producing Areas in Guangxi

摘要

摘要: 对广西三个主产区虫茶的主要茶特征成分、挥发性成分及氨基酸组成进行了分析，并采用氨基酸比值系数法对其氨基酸特性及营养价值进行评价。结果表明：广西虫茶内含物丰富且具有低咖啡碱高氨基酸的特性，不同产区虫茶的水浸出物、氨基酸、茶多酚均存在极显著差异（P<0.01）。三个产区虫茶共检测出36种挥发性成分，不同产区挥发性成分差异较大，融安以醇、酮类为主，龙胜以醛、酯类为主，三江以酸、酯类为主。此外，不同产区虫茶氨基酸各组分差异较大，其中组氨酸（His）、甘氨酸（Gly）有显著性差异（P<0.05），精氨酸（Arg）、天门冬氨酸（Asp）等其他14类氨基酸均有极显著差异（P<0.01）；必需氨基酸/总氨基酸（EAA/TAA）与必需氨基酸/非必需氨基酸（EAA/NEAA）达到了WHO/FAO提出的理想蛋白质人体必需氨基酸模式；三个产区虫茶均含有9种药用氨基酸（MAA），MAA/ TAA均值高达62.26%。氨基酸比值系数法评定可知三个产区虫茶的第一限制氨基酸均为蛋氨酸（Met）+胱氨酸（Cys），赖氨酸（Lys）为龙胜、三江两个产区的第二限制氨基酸，其他必需氨基酸均接近或高于模式蛋白；同时，三个产区氨基酸比值系数分（SRCAA）在71.33~77.96之间，必需氨基酸指数（EAAI）均大于1，由此可见广西虫茶是一种优质蛋白质资源的选择，有作为保健饮料进行开发的潜力。

Abstract: The main tea characteristic components, volatile components and amino acid composition of insect tea from three main producing areas in Guangxi were analyzed in this paper, and the amino acid characteristics and nutritional value were evaluated by amino acid ratio coefficient method. The results showed that Guangxi insect tea was rich in contents and had the characteristics of low caffeine and high amino acid and there were extremely significant differences in water extracts, amino acids and tea polyphenols of insect tea from different producing areas (P<0.01). A total of 36 volatile components were detected of insect tea in three producing areas and there were significant differences among different producing areas. The main volatile components were alcohols and ketones in Rongan, aldehydes and esters in Longsheng, and acids and esters in Sanjiang. In addition, there were great differences in amino acid components of insect tea from different producing areas, among which histidine (His) and glycine (Gly) had significant differences (P<0.05), arginine (Arg), aspartate (Asp) and other 14 amino acids had extremely significant differences (P<0.01). Essential amino acid/total amino acid (EAA/TAA) and essential amino acid/non-essential amino acid (EAA/NEAA) reached the ideal protein essential amino acid pattern proposed by WHO/FAO. Insect tea from three producing areas contained 9 kinds of medicinal amino acids (MAA), and the average value of MAA/TAA was up to 62.26%. According to the amino acid ratio coefficient method, the first limiting amino acid of insect tea was methionine (Met) + cystine (Cys) from three producing areas, and the second limiting amino acid was lysine (Lys) in Longsheng and Sanjiang, and other essential amino acids were close to or higher than model protein. At the same time, the score of ratio coefficient of amino acid (SRCAA) of insect tea from three producing areas ranged from 71.33 to 77.96, and the essential amino acid index (EAAI) was all greater than 1. Thus, it could be seen that Guangxi insect tea was a choice of high-quality protein resources and had the potential to be developed as a health beverage.