模拟日常饮茶方式浸泡茶水中茶多酚测定
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摘要
目的:测量不同水温、浸泡时间及浸泡次数对都匀毛尖、湄潭翠芽、凤冈锌硒茶所泡茶水中茶多酚含量的影响,为人们合理购茶、饮茶提供理论依据。方法:采用模拟日常饮茶方式浸泡茶叶,以酒石酸亚铁为显色剂、没食子酸丙酯为标准对照品,通过分光光度法测定茶水中茶多酚。结果:相同浸泡条件下,湄潭翠芽茶水中茶多酚的量最大,都匀毛尖次之,凤冈锌硒茶最少。浸泡水温越高,茶水中茶多酚含量越高;浸泡次数越多,茶水中茶多酚含量越低。浸泡水温比浸泡时间对茶水中茶多酚含量的影响更大。不同条件下浸泡出茶多酚的质量占茶叶总质量的12.50%～29.73%。
In order to provide theoretical basis for customers to buy and drink tea rationally,we studied the influence of different water temperature,soaking time and number of soaking times on the content of polyphenols in Duyun Maojian Tea,Meitan Cuiya Tea and Fenggang Zn/Se-rich Tea.The tea was made in a way simulating daily drinking manners,ferrous tartrate was used as colour reagent and propylgallate as standard reference reagent,and spectrophotometry was applied to measure the content of polyphenols.The results showed that,under the same conditions,the largest amount of polyphenols was found in the water of Meitan Cuiya Tea,followed by Duyun Maojian Tea,then Fenggang Zn/Se-rich Tea.The higher the water temperature,the more polyphenols in tea water;the more numbers of soaking times,the fewerthe polyphenols in tea water.Water temperature had more significant influence on the content of polyphenols than soaking time.Polyphenols dissolved in tea water accounted for 12.50% to 29.73% of dry tea mass under different conditions.
In order to provide theoretical basis for customers to buy and drink tea rationally,we studied the influence of different water temperature,soaking time and number of soaking times on the content of polyphenols in Duyun Maojian Tea,Meitan Cuiya Tea and Fenggang Zn/Se-rich Tea.The tea was made in a way simulating daily drinking manners,ferrous tartrate was used as colour reagent and propylgallate as standard reference reagent,and spectrophotometry was applied to measure the content of polyphenols.The results showed that,under the same conditions,the largest amount of polyphenols was found in the water of Meitan Cuiya Tea,followed by Duyun Maojian Tea,then Fenggang Zn/Se-rich Tea.The higher the water temperature,the more polyphenols in tea water;the more numbers of soaking times,the fewerthe polyphenols in tea water.Water temperature had more significant influence on the content of polyphenols than soaking time.Polyphenols dissolved in tea water accounted for 12.50% to 29.73% of dry tea mass under different conditions.
引文
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[11]王丽珠,吴棱,姚元根,等.酒石酸亚铁分光光度法测定茶多酚[J].光谱实验室,1997,14(3):52-54.WANG L Z,WU L,YAO Y G,et al.Spectrophotometric determination of tea-polyphenol with ferrous tartrate[J].Chinese Journal of Spectroscopy Laboratory,1997,14(3):52-54.
[12]满雪玉,曹礼刚,蒙朝阳,等.模拟日常饮茶方式浸泡茶水中咖啡因测定[J].云南化工,2018,45(2):59-61.MAN X Y,CAO L G,MENG Z Y,et al.Detection of caffeine in tea made by simulating daily drinking manner[J].Yunnan Chemical Technology,2018,45(2):59-61.
[2]赵春玲,李映雪,王桂平,等.分光光度法测定茶叶中茶多酚含量的研究[J].广东化工,2014,41(19):188-190.ZHAO C L,LI Y X,WANG G P,et al.Research on quantitative determination of polyphenols in tea by spectrophotometry[J].Guangdong Chemical Industry,2014,41(19):188-190.
[3]高海荣,黄振旭,李华敏.16种中国茶叶中茶多酚含量对比研究[J].食品研究与开发,2016,37(7):33-36.GAO H R,HUANG Z X,LI H M.Comparative study on the content of tea polypheonls of sixteen kinds of China tea[J].Food Research and Development,2016,37(7):33-36.
[4]肖涵,杨婉秋,缪德仁.云南省不同制茶品种不同产区茶多酚含量分析[J].昆明学院学报,2016,38(6):43-46.XIAO H,YANG W Q,MIAO D R.Analysis on tea polyphenol contents of different varieties from different production areas in Yunnan[J].Journal of Kunming University,2016,38(6):43-46.
[5]中华全国供销合作总社.茶茶多酚测定:GB/T8313-2002[S].北京:中国标准出版社,2002:1.
[6]中华全国供销合作总社.茶叶中茶多酚和儿茶素类含量的测定方法:GB/T8313-2008[S].北京:中国标准出版社,2008:1-5.
[7]张月玲.绿茶品质相关成分的近红外定标模型的初步建立[D].杭州:浙江大学,2006.
[8]罗一帆,郭振飞,朱振宇,等.近红外光谱测定茶叶中茶多酚和茶多糖的人工神经网络模型研究[J].光谱学与光谱分析,2005,25(8):1230-1233.LUO Y F,GUO Z F,ZHU Z Y,et al.Studies on ANN models of determination of tea polyphenol and amylose in tea by near-infrared spectroscopy[J].Spectroscopy and Spectral Analysis,2005,25(8):1230-1233.
[9]朱丹.利用光学-电化学技术快速测定茶多酚含量的方法和装置的研究[D].杭州:浙江大学,2011.
[10]朱丹,须海荣.电化学法快速测定茶多酚含量的研究[J].茶叶科学,2011,31(3):179-186.ZHU D,XU H R,MARTIAL G,et al.Research on fast measurement of green tea polyphenolscontent based on the electrochemistry method[J].Journal of Tea Science,2011,31(3):179-186.
[11]王丽珠,吴棱,姚元根,等.酒石酸亚铁分光光度法测定茶多酚[J].光谱实验室,1997,14(3):52-54.WANG L Z,WU L,YAO Y G,et al.Spectrophotometric determination of tea-polyphenol with ferrous tartrate[J].Chinese Journal of Spectroscopy Laboratory,1997,14(3):52-54.
[12]满雪玉,曹礼刚,蒙朝阳,等.模拟日常饮茶方式浸泡茶水中咖啡因测定[J].云南化工,2018,45(2):59-61.MAN X Y,CAO L G,MENG Z Y,et al.Detection of caffeine in tea made by simulating daily drinking manner[J].Yunnan Chemical Technology,2018,45(2):59-61.