| 绿茶面包中儿茶素总量检测方法研究 |
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| 作者姓名： | 宋振硕 张磊 王丽丽 林清霞 陈林 |
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| 作者单位： | 福建省农业科学院茶叶研究所,福建 福州 350013;福建省农业科学院茶叶研究所,福建 福州 350013;福建省农业科学院茶叶研究所,福建 福州 350013;福建省农业科学院茶叶研究所,福建 福州 350013;福建省农业科学院茶叶研究所,福建 福州 350013 |
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| 基金项目： | 福建省属公益类科研院所基本科研专项(2017R1012-3);福建省农业科学院对外合作项目(DEC201821216)。 |
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| 摘 要： | 儿茶素是茶叶的主要功能成分,本试验探讨了乙醇浸提、硫酸-香荚兰素比色法检测绿茶面包中儿茶素含量的可行性.选择95％乙醇溶液作为提取溶剂,采用3因素3水平正交试验设计方案,考察料液比、浸提温度、浸提时间对绿茶面包中儿茶素总量提取效果的影响,并对硫酸-香荚兰素比色法检测绿茶面包中儿茶素含量进行了方法学考察.结果表明,绿茶面包中儿茶素总量检测的最佳浸提条件为:料液比1:20(g·mL-1),70℃水浴浸提45 min;硫酸-香荚兰素比色方法为:取0.5 mL浸提液,加入2.5 mL1％的香荚兰素/乙醇溶液和2.5 mL30％的硫酸/乙醇溶液,在20℃下反应10～30 min,取反应液在500 nm处测定吸光度.本方法中儿茶素浓度在0.025～0.3 mg·mL-1范围内,吸光度与浓度线性关系良好(R2=0.9996),同一样品重复测定6次的RSD为1.31％,儿茶素高、中、低浓度加标回收率范围在98.75％～103.25％,本方法满足绿茶面包中儿茶素总量的检测分析,儿茶素含量可作为标定绿茶面包中茶叶添加量的评价指标.
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| 关 键 词： | 超微绿茶粉 面包 儿茶素 香荚兰素 |
Determination of Total Catechins in Green Tea Bread |
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| Authors: | SONG Zhen-shuo ZHANG Lei WANG Li-li LIN Qing-xia CHEN Lin |
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| Institution: | (Tea Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350013, China) |
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| Abstract: | An assay method was established for the determination of total catechins,the major functional component of tea,in bread made with ultrafine green tea powder as an ingredient.The method was optimized with a 3-factor(i.e.,solid-liquid ratio,extraction temperature,and extraction time)and 3-level orthogonal experiment for the 95%ethanol extraction prior to a colorimetric measurement after the sulfuric acid-vanillin reaction.The optimized ethanol extraction was conducted under a solid-liquid ratio of 1:20(g·mL-1)in a 70℃water bath for 45m.Subsequently,0.5 mL of the extract were added with 2.5 mL each of 1%vanillin and 30%sulfuric acid ethanol solutions to stand at 20℃for 10~30 min.Spectrophotometric absorbance at 500 nm of the reaction solution was obtained.The readings were found correlated linearly with the standard catechins concentrations in the range of 0.025~0.3 mg·mL-1 with a R2 of 0.9996.The RSD of 6 replicates measured by the new method was 1.31%.And,the catechins recovery at high-to-low concentrations ranged from 98.75%to 103.25%.The method appeared appropriate for the total catechins determination in bread containing green tea. |
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| Keywords: | ultrafine green tea powder bread catechins vanillin |
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