高效液相色谱法定量分析不同工艺安化黑茶中功能成分的含量

Quantitative analysis of functional components in Anhua dark tea by high performance liquid chromatography

中文关键词:  高效液相色谱法  安化黑茶  儿茶素  生物碱

英文关键词:high performance liquid chromatography  Anhua dark tea  catechin  alkaloid

中文摘要:

      目的 建立高效液相色谱法(high performance liquid chromatography, HPLC)同时测定安化黑茶中没食子酸、表没食子儿茶素、儿茶素、表儿茶素、表没食子儿茶素没食子酸脂、表儿茶素没食子酸脂、咖啡碱、可可碱、茶碱的含量的分析方法, 并比较不同生产工艺的安化黑茶儿茶素类和生物碱类功能成分含量的差异。方法 黑茶样品经90 ℃恒温水浴浸泡提取后, 采用C18色谱柱(4.6 mm×250 mm, 5.0 μm), 以乙腈-0.1%磷酸为流动相进行梯度洗脱, 流速1.0 mL/min, 二极管阵列检测器270 nm检测。结果 在选择的分析条件下, 黑茶样品中的9种组分获得了理想分离, 0.5~100 μg/mL范围内线性关系良好(r≥0.9997), 加标回收率在81.20%~101.20%之间, 相对标准偏差为1.88%~7.61%。不同来源黑毛茶儿茶素类和生物碱类含量成分差异较大, 茯砖茶加工过程中儿茶素类成分变化大。结论 该方法操作简单, 精密度、稳定性和重现性良好, 可用于黑茶中功能成分的定量分析, 本研究为安化黑茶的科学拼配、工艺的改进提供了参考依据。

英文摘要:

      Objective To establish a method for the simultaneous determination of the content of gallic acid, epigallocatechin, catechin, epicatechin, epigallocatechin gallate, epicatechin gallate, caffeine, theobromine and theophylline in Anhua dark tea by high performance liquid chromatography, and to compare the differences of the content of catechins and alkaloids in Anhua dark tea produced by different production processes. Methods The dark tea samples were extracted by soaking in a constant temperature water bath at 90 ℃. The samples were eluted using a C18 column (4.6 mm×250 mm, 5.0 μm) with acetonitrile-0.1% phosphoric acid as the mobile phase in a gradient manner at a flow rate of 1.0 mL/min, and detected by a diode array detector at 270 nm. Results Under the selected analytical conditions, the ideal separation was obtained for the 9 kinds of components in the dark tea sample. The linear relationship was good (r≥0.9997) within the range of 0.5?100 μg/mL, and the spiked recoveries were within the range of 81.20%?101.20%, with the relative standard deviations of 1.88%?7.61%. The content and components of catechins and alkaloids in raw dark green tea from different sources varied significantly, and the content and components of catechins changed significantly during the processing of Fuzhuan brick tea. Conclusion This method is simple, accurate, stable and reproducible, and can be used for quantitative analysis of functional components in dark tea. This study provides a reference for scientific blending and process improvement of Anhua dark tea.