摘要
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(teapolyphenols,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.
作者
陈金华
王英姿
黄建安
刘仲华
CHEN Jin-Hua;WANG Ying-Zi;HUANG Jian-An;LIU Zhong-Hua(Key Lab of Tea Science of Ministry of Education,Hunan Agricultural University,Changsha 410128,China;National Research Center of Engineering & Technology for Utilization of Functional Ingredients from Botanicals,Hunan Agricultural University,Changsha 410128,China)
出处
《食品安全质量检测学报》
CAS
2019年第1期187-194,共8页
Journal of Food Safety and Quality
基金
国家重点研发计划项目(2017YFD0400804)~~
关键词
茶饮料
茶多酚
游离氨基酸总量
咖啡因
儿茶素
tea drink
tea polyphenols
total free amino acids
caffeine
catechins
