市售茶饮料中主要功效成分分析
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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.
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.
引文
[1]GB/T 21733-2008茶饮料[S].GB/T 21733-2008 Tea beverage[S].
[2]贾秋园,刘颖,李冬如,等.市售茶饮料中茶多酚、咖啡因以及茶氨酸的含量分析[J].饮料工业,2009,12(8):41-44.Jia QY,Liu Y,Li DR,et al.Content analysis of tea polyphenols,caffeine and theanine in tea drinks on sale[J].Beverage Ind,2009,12(8):41-44.
[3]王盈峰,朱跃进,宿迷菊,等.市售茶饮料感官及理化品质分析[J].中国茶叶加工,2009,(3):35-38.Wang YF,Zhu YJ,Su MJ,et al.Sensory and physicochemical quality analysis of tea beverages on sale[J].China Tea Process,2009,(3):35-38.
[4]吴忠兴.茶饮料品质生化成分与添加剂分析[D].福州:福建农林大学,2011.Wu ZX.Analysis of quality,biochemical components and additives in tea drinks[D].Fuzhou:Fujian Agriculture and Forestry University,2011.
[5]杨玉芝.36种茶饮料中茶多酚、咖啡因含量调查[J].中国食品卫生杂志,1999,11(3):25-26.Yang YZ.Investigation of tea polyphenols and caffeine content in 36 kinds of tea drinks[J].Chin J Food Hyg,1999,11(3):25-26.
[6]袁华.中国茶饮料中有效生化成分的分析研究[D].南京:南京农业大学,2010.Yuan H.Analysis and study of effective biochemical components in Chinese tea drinks[D].Nanjing:Nanjing Agricultural University,2010.
[7]李洁.市场茶饮料中茶多酚含量的调查与分析[J].温州职业技术学院学报,2005,5(2):41-42.Li Jie.Investigation and analysis of tea polyphenols in tea drinks on the market[J].J Wenzhou Vocat Tech Coll,2005,5(2):41-42.
[8]GB/T 8314-2013.茶游离氨基酸总量测定[S].GB/T 8314-2013 Determination of total free amino acids in tea[S].
[9]李银花,李娟,龚雪,等.高效液相色谱法同时测定茶叶中8种儿茶素、3种嘌呤碱和没食子酸[J].食品科学,2011,32(18):214-217.Li YH,Li J,Gong X,et al.Simultaneous determination of eight catechins,three purine bases and gallic acid in tea by HPLC[J].Food Sci,2011,32(18):214-217.
[10]李颖煜,沈际敏.“茶多酚”成判别茶饮料的指标[J].中国食品,2010,(2):90.Li YY,Shen JM.Tea polyphenols-The index to distinguish tea beverages[J].Chin Food,2010,(2):90.
[11]中川致之,周巨根.绿茶滋味与化学成分的关系[J].茶叶,1983,(3):66.Zhongchuan ZZ,Zhou JG.Relationship between taste and chemical composition of green tea[J].Tea,1983,(3):66.
[12]张英娜,嵇伟彬,许勇泉,等.儿茶素呈味特性及其感官分析方法研究进展[J].茶叶科学,2017,37(1):1-9.Zhang YN,Ji WB,Xu YQ,et al.Advances in the study of catechins taste characteristics and sensory analysis methods[J].Tea Sci,2017,37(1):1-9.
[13]官兴丽,刘跃云.茶叶咖啡碱的功效及含量测定研究进展[J].福建茶叶,2012,(3):5-8.Guan XL,Liu YY.Advances in the determination of caffeine in tea[J].Fujian Tea,2012,(3):5-8.
[14]GB 2760-2007食品添加剂使用卫生标准[S].GB 2760-2007 Hygienic standard for the use of food additives[S].
[15]吴警,刘春莹,郭久宁,等.绿茶和发酵茶的茶多酚组成比较[J].安徽农业科学,2011,39(9):5343-5345.Wu J,Liu CY,Guo JN,et al.Comparison of tea polyphenol composition between green tea and fermented tea[J].Anhui Agric Sci,2011,39(9):5343-5345.
[2]贾秋园,刘颖,李冬如,等.市售茶饮料中茶多酚、咖啡因以及茶氨酸的含量分析[J].饮料工业,2009,12(8):41-44.Jia QY,Liu Y,Li DR,et al.Content analysis of tea polyphenols,caffeine and theanine in tea drinks on sale[J].Beverage Ind,2009,12(8):41-44.
[3]王盈峰,朱跃进,宿迷菊,等.市售茶饮料感官及理化品质分析[J].中国茶叶加工,2009,(3):35-38.Wang YF,Zhu YJ,Su MJ,et al.Sensory and physicochemical quality analysis of tea beverages on sale[J].China Tea Process,2009,(3):35-38.
[4]吴忠兴.茶饮料品质生化成分与添加剂分析[D].福州:福建农林大学,2011.Wu ZX.Analysis of quality,biochemical components and additives in tea drinks[D].Fuzhou:Fujian Agriculture and Forestry University,2011.
[5]杨玉芝.36种茶饮料中茶多酚、咖啡因含量调查[J].中国食品卫生杂志,1999,11(3):25-26.Yang YZ.Investigation of tea polyphenols and caffeine content in 36 kinds of tea drinks[J].Chin J Food Hyg,1999,11(3):25-26.
[6]袁华.中国茶饮料中有效生化成分的分析研究[D].南京:南京农业大学,2010.Yuan H.Analysis and study of effective biochemical components in Chinese tea drinks[D].Nanjing:Nanjing Agricultural University,2010.
[7]李洁.市场茶饮料中茶多酚含量的调查与分析[J].温州职业技术学院学报,2005,5(2):41-42.Li Jie.Investigation and analysis of tea polyphenols in tea drinks on the market[J].J Wenzhou Vocat Tech Coll,2005,5(2):41-42.
[8]GB/T 8314-2013.茶游离氨基酸总量测定[S].GB/T 8314-2013 Determination of total free amino acids in tea[S].
[9]李银花,李娟,龚雪,等.高效液相色谱法同时测定茶叶中8种儿茶素、3种嘌呤碱和没食子酸[J].食品科学,2011,32(18):214-217.Li YH,Li J,Gong X,et al.Simultaneous determination of eight catechins,three purine bases and gallic acid in tea by HPLC[J].Food Sci,2011,32(18):214-217.
[10]李颖煜,沈际敏.“茶多酚”成判别茶饮料的指标[J].中国食品,2010,(2):90.Li YY,Shen JM.Tea polyphenols-The index to distinguish tea beverages[J].Chin Food,2010,(2):90.
[11]中川致之,周巨根.绿茶滋味与化学成分的关系[J].茶叶,1983,(3):66.Zhongchuan ZZ,Zhou JG.Relationship between taste and chemical composition of green tea[J].Tea,1983,(3):66.
[12]张英娜,嵇伟彬,许勇泉,等.儿茶素呈味特性及其感官分析方法研究进展[J].茶叶科学,2017,37(1):1-9.Zhang YN,Ji WB,Xu YQ,et al.Advances in the study of catechins taste characteristics and sensory analysis methods[J].Tea Sci,2017,37(1):1-9.
[13]官兴丽,刘跃云.茶叶咖啡碱的功效及含量测定研究进展[J].福建茶叶,2012,(3):5-8.Guan XL,Liu YY.Advances in the determination of caffeine in tea[J].Fujian Tea,2012,(3):5-8.
[14]GB 2760-2007食品添加剂使用卫生标准[S].GB 2760-2007 Hygienic standard for the use of food additives[S].
[15]吴警,刘春莹,郭久宁,等.绿茶和发酵茶的茶多酚组成比较[J].安徽农业科学,2011,39(9):5343-5345.Wu J,Liu CY,Guo JN,et al.Comparison of tea polyphenol composition between green tea and fermented tea[J].Anhui Agric Sci,2011,39(9):5343-5345.