摘要
研究不同制备工艺对新会小青柑普洱茶有效成分含量及抗氧化能力的影响。以半生晒、纯生晒、低温烘焙三种制备工艺下制得的新会小青柑普洱茶(2018年产)为研究对象,采用甲醇-水超声法提取,利用高效液相色谱法(HPLC)进行含量测定,同时采用DPPH (1, 1-二苯基-2-三硝基苯肼)法评价其抗氧化能力。结果显示:采用HPLC法所测得的各成分含量线性关系良好,相关系数(r)均为0.999 9;精密度良好, SRSD为0.3%;重复性良好, SRSD为0.1%~0.3%(n=6),半生晒的新会小青柑普洱茶有效成分含量与抗氧化能力优于低温烘焙与纯生晒。采用DPPH法评价抗氧化能力,新会小青柑普洱茶不同制备工艺抗氧化能力为半生晒>纯生晒>低温烘焙。该试验为新会小青柑普洱柑普茶的制备工艺及推广应用提供参考依据。
It was to study the effect of different preparation processes on the effective ingredient content and antioxidant capacity of Xinhui Xiaoqinggan Pu’er tea. Xinhui Xiaoqinggan Pu’er tea(2018) prepared by half raw sun drying, pure raw sun drying and low-temperature baking was used as the research object. It was extracted by methanol water ultrasonic method,the content was determined by high performance liquid chromatography(HPLC), and its antioxidant capacity was evaluated by DPPH(1, 1-diphenyl-2-trinitrophenylhydrazine). The results showed that the content of each component measured by HPLC had a good linear relationship, and the correlation coefficient(R) was 0.999 9. The precision was good, and SRSD was 0.3%. The repeatability was good, and SRSD was 0.1%-0.3%(n=6). The content of effective components and antioxidant capacity of Xinhui xiaoqinggan Pu’er tea half dried were better than those of low-temperature baking and pure raw drying.The antioxidant capacity of Xinhui Xiaoqinggan Pu’er tea was evaluated by DPPH method. The results showed that the antioxidant capacity of different preparation processes of Xinhui Xiaoqinggan Pu’er tea was half sun drying>pure sun drying>low temperature baking. It provided a reference basis for the preparation process and popularization and application of Xinhui Xiaoqing Mandarin Pu-er Mandarin Pu-tea.
作者
何淑欣
罗琼
薛巧如
洪群华
周满如
张素中
HE Shuxin;LUO Qiong;XUE Qiaoru;HONG Qunhua;ZHOU Manru;ZHANG Suzhong(Guangzhou Xinhua University,School of Pharmacy,Guangzhou 5105202;Guangdong Institute for Drug Control,Guangzhou 510663)
出处
《食品工业》
CAS
2022年第7期82-86,共5页
The Food Industry
基金
2019年度大学生创新创业训练计划项目国家级项目新会陈皮-柑普茶不同制备工艺及其有效成分含量检测研究(No.201913902002)
2019年广东省质量工程项目“药学特色专业”建设项目(No.2019TZ002)。
关键词
不同工艺
柑普茶
高效液相
含量测定
抗氧化
different processes
citrus tea
HPLC
content determination
anti-oxidation
