高效液相色谱法测定中国茶中的黄酮醇  

Determination of Flavonols in Chinese Tea Leaves by HPLC

作　　者：卢邦俊[1] 范必威[1] 甄云鹏[1] 马亮帮[1] 兰昌云[1] 

机构地区：[1]成都理工大学材料与化学化工学院,成都610059

出　　处：《天然产物研究与开发》2006年第B06期160-164,共5页Natural Product Research and Development

摘　　要：本文对五种中国茶中的主要抗氧化物质——黄酮醇的三种单体进行了测定，比较了不同种类茶叶中黄酮醇含量的差异，同时还比较了不同地区绿茶中黄酮醇的含量，并对可能引起这种差异的原因进行了分析。结果表明，茶叶中三种黄酮醇的含量呈现一定规律性，不同种类茶叶中黄酮醇的含量受生产工艺的影响比较大，而不同地区的绿茶中黄酮醇的含量则受日照与培育种类的影响较大。同时，对测定的色谱条件也进行了优化。It is well known that tea has many beneficial effects on consumers＇ health,and the possible reason may be the existeace of, many antioxidatives in tea,such as eatechins （mainly flavarmh） and flavonola. There are many reports about eatechins in tea,but much fewer about flavonoh. And teas from different geographic regions or of different varieties could be very different in flavonol contents. China,as a big tea exporter, produces various tea in many regions.In this artide,flavonol contents in about 40 teas from 12 provinces of China were determinated and compared, and the possible reasons were given.Tune of sunlighting and cultivars played an important role in flavonol content in green tea. But in fermentation teas,i.e., yellow,black, pu-er, and oolong tea, producing process was decisive. We also believed that there was a compound having much to do with myrieetin or/ and quereetin,which led to the high content of myricetin and queroetin in oolong tea.At the same time,chromatographic conditions were further optimized as well.

关 键 词：茶 黄酮醇 杨梅素 槲皮素 山奈酚 HPLC 

分 类 号：R284.2[医药卫生—中药学]