茶多酚成品中非多酚类物质的组成研究
目的 测定不同规格茶多酚成品中非多酚类物质的组成与含量。方法 采用了105 ℃烘箱法、高温灼烧法、凯氏定氮法、高效液相色谱法、电感耦合等离子体原子发射光谱法等方法来测定不同纯度茶多酚成品中上述非多酚成分的含量。结果 通过实验测定得不同纯度茶多酚成品中之间的水分、灰分、蛋白质、茶多糖含量存在明显差异, 而游离氨基酸、γ-氨基丁酸、茶氨酸、重金属含量变化不大。结论 本研究说明进一步的分离纯化过程对茶多酚成品中各非多酚类成分含量的变化影响存在差异, 并探明了其具体组成, 为日后研究提供依据。
Objective To determine the composition and content of non-polyphenols of tea extracts which are different specifications. Methods The non-polyphenols of tea extracts were determined by 105 ℃-drying method, high temperature calcinations method, Kjeldahl determination, high performance liquid chromatography and inductively coupled plasma-atomic emission spectroscopy. Results The content of moisture, ash, protein, tea polysaccharide of different purity of tea polyphenols products had significant differences and the content of free amino acid, gamma-aminobutyric acid, theanine, heavy metal changed little. Conclusion The effects of further process of separation and purification of tea polyphenols products on the content of non-polyphenol ingredient are different. The study also proves the specific components of tea polyphenols products and provides a basis for future research.
标题：茶多酚成品中非多酚类物质的组成研究
英文标题：Study on the non-polyphenol compositions of tea extract
作者：
胡湘蜀 江南大学食品学院
寇兴然 江南大学食品学院
苏建辉 江南大学食品学院
马朝阳 江南大学食品学院,国家功能食品工程技术研究中心
王洪新 江南大学食品学院,国家功能食品工程技术研究中心
中文关键词:茶多酚,非酚类物质,氨基酸,茶多糖,γ-氨基丁酸,
英文关键词:tea polyphenols,non-polyphenol compositions,amino acid,tea polysaccharide,γ-aminobutyric acid,
发表日期：2015-03-29
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