市售茶饮料中主要功效成分分析
目的 研究市售茶饮料中主要品质成分含量情况, 并分析其差异原因。方法 采用酒石酸铁比色法测定茶多酚(tea polyphenols, TP); 采用水合茚三酮比色法测定游离氨基酸总量; 采用高效液相色谱法(high performance liquid chromatography, HPLC)法检测6种儿茶素以及咖啡碱(caffeine, CAF)含量。结果 目前市售茶饮料以调味茶饮料居多, 不同种类、不同品牌茶饮料中的茶多酚、儿茶素、CAF以及游离氨基酸含量具有明显差异。结论 绿茶饮料各种主要品质成分含量较高, 其次为乌龙茶饮料, 红茶饮料较低。CAF含量全部样品符合国家标, TP含量仅有一款红茶饮料低于国家标准, 其余均符合国家标。
Objective To investigate the content of main quality components in tea beverage and analyze the reasons for the differences. Methods The content of tea polyphenols in tea beverage was determined by ferric tartrate colorimetry. The content of total free amino acids was determined by ninhydrin hydrate colorimetry. The content of 6 catechins and caffeine was determined by high performance liquid chromatography (HPLC). Results At present, flavored tea drinks accounted for the majority of commercially available tea drinks. There were significant differences in the contents of tea polyphenols, catechins (CAF) and free amino acids in different types and brands of tea drinks. Conclusion The content of various main quality components of green tea beverage was higher, followed by oolong tea beverage and black tea beverage. The CAF content of all samples met the national standard, while the TP content of only one black tea beverage was lower than the national standard, and the rest met the national standard.
标题：市售茶饮料中主要功效成分分析
英文标题：Analysis of main functional ingredients in tea beverage from market
作者：
陈金华 湖南农业大学茶学教育部重点实验室;国家植物功能成分利用工程技术研究中心
王英姿 湖南农业大学茶学教育部重点实验室;国家植物功能成分利用工程技术研究中心
黄建安 湖南农业大学茶学教育部重点实验室
刘仲华 湖南农业大学茶学教育部重点实验室;国家植物功能成分利用工程技术研究中心
中文关键词:茶饮料,茶多酚,游离氨基酸总量,咖啡因,儿茶素,
英文关键词:tea drink,tea polyphenols,total free amino acids,caffeine,catechins,
发表日期：2018-10-12
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