茶叶中多种功能成分含量测定与分析研究

Determination and analysis of multifunctional components in tea

中文关键词:  茶叶  功能成分  高效液相色谱  紫外双波长

英文关键词:tea  functional components  high performance liquid chromatography  double ultraviolet dual wavelength

中文摘要:

      目的 建立高效液相色谱法同时测定茶叶中20种功能成分(儿茶素、表儿茶素、没食子儿茶素、表没食子儿茶素、没食子儿茶素没食子酸酯、表儿茶素没食子酸酯、表没食子儿茶素没食子酸酯、芦丁、槲皮素、山奈酚、金丝桃苷、山奈酚-3-O-芸香糖苷、没食子酸、对羟基苯丙酸、咖啡碱、茶黄素、茶黄素-3-没食子酸酯、茶黄素-3’-没食子酸酯、茶黄素-3,3’-双没食子酸)含量, 并比较分析不同种类茶叶中功能成分差异情况。方法 茶叶样品经80%甲醇水溶液超声辅助提取后离心, 采用Waters C18 柱(4.6 mm×250 mm, 5.0 μm), 以乙腈-0.5%乙酸为流动相进行梯度洗脱, 流速0.7 mL/min, 紫外检测器于270 nm和360 nm双波长进行目标化合物的检测。并分析不同加工工艺茶叶中20种功能成分的差异。结果 20种分析化合物在0.05~200 mg/L浓度范围内线性关系良好(r>0.999), 加标回收率为82.29%~117.37%, 相对标准偏差均小于7.99%, 20种化合物的检出限为0.007~0.15 mg/L, 定量限为0.02~0.45 mg/L。茶叶实际样品分析结果表明不同加工工艺的茶叶中20种成分含量和总含量差异较大。结论 该方法分析快速简便、稳定和重复性好, 可用于茶叶中20种化合物同时测定和定量分析。本研究可为茶叶功能成分的开发利用和品质评价提供参考 依据。

英文摘要:

      Objective To establish a method for the simultaneous determination of 20 functional components (gallocatechin, epigallocatechin, catechin, epicatechin, epigallocatechin gallate, gallocatechin gallate, epicatechin gallate, rutin, hyperoside, kaempferol-3-O-rutinosid, quercetin, apigenin, kaempferol, gallocatechin, p-hydroxybenzene propanoic acid, caffeine, theaflavin, theaflavin-3-gallate, theaflavin-3’-gallate, theaflavin-3,3’-gallate) in the tea by high performance liquid chromatography (HPLC), and compare the difference of functional components in tea from different processed technology. Methods After ultrasonic assisted extraction with 80% methanol solution, the tea samples were separated by Waters C18 column (4.6 mm×250 mm, 5.0 μm) for gradient elution using acetonitrile -0.5% acetic acid as the mobile phase with a flow rate of 0.7 mL/min. The target compound was detected by ultraviolet detector at 270 nm and 360 nm dual wavelength. The difference of 20 functional components in different processing techniques was also analyzed. Results The 20 compounds had a good linear relationship within the concentration range of 0.05?200 mg/L (r>0.999). The standard recoveries were 82.29%?117.37%, and the relative standard deviations were less than 7.99%.The limits of detection of 20 compounds were 0.007?0.15 mg/L, and the limits of quantitative were 0.02?0.45 mg/L. The actual sample analysis results of tea showed that the content and total content of 20 components in tea with different processing techniques was quite different. Conclusion This method is quick, simple, stable, reproducible, and can be used for the determination of 20 functional components content in the tea, which can provide reference for the development and utilization of functional components and the evaluation of tea quality.