| Over the2,000years, the Kudingcha was extensively spread in Chinese life style as popular tea. Kudingcha is possessed many medicinal function. Previous research indicated that amounts of disease are related to over load of free radical or decline of free radical scavenging ability in body. The Kudingcha contain amounts of antioxidant such as flavonoids, polyphenols and triterpenoid, which significantly decrease generation of free radical from body. In recent years, functional analysis of Kudingcha compound was performed systemly, it can be necessary for exploitation of Kudingcha market.In our study, six species of Kudingcha were evaluated by antioxidant capacity using method of scavenging free radical of ABTS·+/DPPH·in Aquifoliaceae. From our results, antioxidant capacity of Ilex kudingcha was higher than other Kudingcha species and antioxidant capacity of functional leaf was higher than other organ in Ilex kudingcha. For functional analysis, structure analysis of compound was performed using LC-NMR and LC-PDA. Among the ethyl acetate extract of functional leaf of Ilex kudingcha, four chlorogenic acid derivatives was identified including3-O-caffeoylquinic acid (chlorogenic acid),5-O-caffeoylquinic acid (neochlorogenic acid),3,5-O-dicaffeoylquinic acid, and4,5-O-dicaffeoylquinic acid. In order to developing of natural food additive, meat patty was added by water extracted powder and whole nano powder of functional leaf of Ilex kudingcha. Result indicated that Ilex kudingcha powder was significantly inhibition of lipid oxidation and extended shell life of meat patty with increasing of concentrate. However, color of meat patty was darker or greener by Ilex kudingcha powder, which was directly affect sensory evaluation. Therefore, irradiation was applied for improve or remove powder color of Kudingcha leaf extract. Functional leaf of Ilex kudingcha was extracted by several solvent (water, hot water, methanol, ethanol, acetone) and irradiated using6Co gamma irradiator. Results indicated that70%ethanol extract of kudingcha leaf showed no difference compare to the irradiation before in antioxidant capacity.1. The innovations of our study:(1) six species of kudingcha in aquifoliaceae was evaluated with antioxidant analysis and screened optimal species and organ;(2) According to the structure analysis, single compound was identified.2. The innovation of application:(1)irradiation was applied for remove extract color of kudingcha;(2) compare to the antioxidant capacity between irradiation before and after. |
