摘要
儿茶素和茶黄素作为红茶的主要活性成分对红茶的色、香、味等品质呈现起到重要作用,也是评价红茶品质优劣的重要指标。该研究基于高效液相色谱技术,开发了可同时、快速、准确检测红茶中儿茶素和茶黄素的分析方法。以A相0.1%甲酸-乙腈、B相0.1%甲酸-水为流动相,进样量20μL,经安捷伦SB-C;色谱柱(4.6 mm×250 mm, 5μm)分离,在柱温30℃、流速1 mL/min、时间50 min的条件下进行检测,使用外标法定量检测样品含量。结果显示,该方法具有较高的灵敏度(LOD:0.21~11.13μg/mL),质量浓度范围内与其峰面积的线性关系良好(R^(2)≥0.999 0),精密度、重复性和稳定性试验的相对标准偏差(relative standard deviation, RSD)均<5%(n=6),加标平均回收率为98.69%~104.77%,RSD均<3.31%(n=6)。该方法简便、高效、准确,可用于茶叶中儿茶素和茶黄素的定性定量测定。
Catechin and theaflavins, as the main active ingredients of black tea, play an important role in the appearance of black tea’s color, aroma and taste, and are also important indicators for evaluation the quality of black tea. The current methods for analyzing and detecting catechins and theaflavins in tea have problems such as expensive equipment, complicated operations, or the inability to detect catechins and theaflavins at the same time. Based on HPLC, this research developed an analytical method which can simultaneously, quickly and accurately detect catechins and theaflavins in black tea. This method used phase A 0.1% formic acid-acetonitrile and phase B 0.1% formic acid-water as mobile phases. The injection volume was 20 μL. Agilent SB-C;column(4.6 mm×250 mm, 5 μm) was used for the separation. The detection was performed at 30 ℃ with a flow rate of 1 mL/min for 50 min. The external standard method was used to quantitatively detect the content of the sample. The results showed that the developed method had high sensitivity(LOD:0.21-11.13 μg/mL), and the linear relationship between the mass concentration range and its peak area was good(R^(2)≥0.999 0), meanwhile, the standard deviation(RSD) of the relative precision, repeatability and stability of the test was all less than 5%(n=6). The average recovery rate of standard addition was in the range of 98.69%-104.77%, and the RSD was all less than 3.31%(n=6). In short, the method is simple, efficient and accurate, and can be used for the qualitative and quantitative determination of catechins and theaflavins in tea.
作者
费璠
张梓莹
胡松
徐丹红
刘仲华
FEI Fan;ZHANG Ziying;HU Song;XU Danhong;LIU Zhonghua(Hunan Mass Media Vocational and Technical College,Changsha 410100,China;Key Laboratory of Tea Science of Ministry of Education,Hunan Agricultural University,Changsha 410128,China;National Research Center of Engineering Technology for Utilization of Functional Ingredientsfrom Botanicals,Hunan Agricultural University,Changsha 410128,China;Hunan Co-Innovation Center for Utilization of Botanical Functional Ingredients,Changsha 410128,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2022年第5期275-280,共6页
Food and Fermentation Industries
基金
湖南省重点研发计划(2020NK2030,2020WK2017)
财政部和农业农村部:国家现代农业产业技术体系资助项目(CARS-23)
湖南省教育厅科学研究项目(19C0385)。
关键词
红茶
儿茶素
茶黄素
高效液相色谱
同时测定
black tea
catechins
theaflavins
high performance liquid chromatography
simultaneous determination
