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    云南民族大學學報(自然科學版)

    2020, v.29;No.122(04) 322-327

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    武夷茶葉咖啡因含量研究及其聚類分析
    Study on the caffeine content of Wuyi Rock Tea and its cluster analysis

    金曉懷;林志鑾;張傳海;馬春華;任宇紅;武廣珩;
    JIN Xiao-huai;LIN Zhi-luan;ZHANG Chuan-hai;MA Chun-hua;REN Yu-hong;WU Guang-heng;Yushan Health Management School, Wuyi University;Analysis and Testing Center, Wuyi University;Fujian Provincial Key Laboratory of Eco-Industrial Green Technology, Wuyi University;School of Tea and Food Science,Wuyi University;School of Biological Engineering, East China University of Technology;

    摘要(Abstract):

    建立高效液相色譜法測定武夷巖茶中不同產地、加工工藝過程中茶葉的咖啡因含量,采用Agilent Tc C_(18)柱(4.6 mm×150mm,5μm);流動相:乙腈和水;流速:1.000 mL/min;柱溫:30℃;檢測波長:274 nm;進樣量:10μL進行測定.并討論了溶劑種類、提取時間、提取功率、凈化劑選擇等因素對咖啡因的影響.實驗結果表明:采用甲醇作為溶劑、超聲波時間為25 min,提取功率720 W,采用無水Na_2SO_4和大孔樹脂作為凈化劑為提取茶葉中的咖啡因最佳提取條件,分析8個樣品得知在不同產地、加工工藝過程中茶葉中咖啡因成分在含量上具有較大差異,且具有明顯的地域特征.以茶葉中咖啡因含量變化為指標,可以作為區分武夷巖茶產地武夷巖茶品質之一的指標.
    HPLC was established to determine the caffeine content of Wuyi Rock Tea from different origins. The Aguilent T_C C_(18)(4.6 mm × 150 mm, 5 μm) was used. The mobile phase included acetonitrile and water, and the flow rate was 1.000 mL/min; the column temperature was 30 ℃; the detection wavelength was 274 nm, and the sample feed was 10 μL for determination. The effects of the solvent type, extraction time, extraction power and purification agent selection on caffeine were discussed. The experimental results showed that methanol was used as a solvent, the ultrasonic time was 25 min, the extraction power was 720 W, and anhydrous Na_2SO_4 and macroporous resin were used as purifiers to extract the best conditions for the extraction of caffeine in tea leaves. The analysis of 48 samples showed that there were significant differences in the content of caffeine in teas in different producing areas and processing processes, and there were obvious regional characteristics. With the change of caffeine content in Wuyi Rock Tea as the index, it can be one of the effective factors to distinguish the origin of Wuyi Rock Tea.

    關鍵詞(KeyWords): 武夷巖茶;咖啡因;高效液相色譜法;產地
    Wuyi Rock Tea;caffeine;HPLC;producing area

    Abstract:

    Keywords:

    基金項目(Foundation): 福建省科技廳項目(WYKF2017-8,2018L3018,2017Y0076);; 武夷學院引進人才基金(YT201705)

    作者(Author): 金曉懷;林志鑾;張傳海;馬春華;任宇紅;武廣珩;
    JIN Xiao-huai;LIN Zhi-luan;ZHANG Chuan-hai;MA Chun-hua;REN Yu-hong;WU Guang-heng;Yushan Health Management School, Wuyi University;Analysis and Testing Center, Wuyi University;Fujian Provincial Key Laboratory of Eco-Industrial Green Technology, Wuyi University;School of Tea and Food Science,Wuyi University;School of Biological Engineering, East China University of Technology;

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