不同品种茶叶有效成分及香气特征的比较分析  

Comparative Analyses of Active Ingredients and Characteritstic Fragrances in Camellia sinensis Teas of Different Processing Methods

作　　者：张健[1] 章苏宁[1] 田怀香[1] 宋晓秋[1] 刘艳杰[1] 王犀[1] 

机构地区：[1]上海应用技术学院香料香精工程与技术学院,上海200235

出　　处：《食品工业》2011年第4期90-93,共4页The Food Industry

基　　金：上海应用技术学院科研重点项目资助(编号:KJ-2008-16)

摘　　要：采用高效液相色谱及电子鼻测定分析不同茶叶中的有效成分及香气特征。采用C18色谱柱,以甲醇和水(甲醇∶水=3∶7)为流动相对茶叶进行咖啡因分析,以甲醇和三氟乙酸水溶液(甲醇∶水∶三氟乙酸=25∶75∶0.05)为流动相进行儿茶素分析,紫外检测波长280 nm。分别建立标准曲线,比较各种茶叶中有效成分的差异。发现雪水云绿的咖啡因、表儿茶素、表儿茶素没食子酸酯的含量在所测茶叶样品中最高,分别达到4.3%、2.0%和7.5%。电子鼻测试的结果表明,用电子鼻指纹图谱可以有效区分不同品种茶香气相似性和不同之处。High performance liquid chromatography（HPLC） were used to analyze the active ingredients in Camellia sinensis teas of different processing methods in this article.Caffeine can be separated from other components on a Spherigal C18collumn with methanol and water（methanol /water =3/7） as mobile phase.Catechins can be separated from other components on a Spherigal C18collumn with methanol and TFA solution（TFA/water=0.05/75）as mobile phase.The UV detection wavelength was set at 280 nm of all.Standard curves were made for determine content.Content of Caffeine、EC and EGC in the green tea of ＂Xue Shui Yun Lv＂ is highest therein the selected Camellia sinensis sample and reach 4.3%,2.0% and 7.5% respectively.Fragrance characteristic can be differentiate by the Electronic Nose（EN）for their similarities and differences in different Camellia sinensis.

关 键 词：高效液相色谱法 电子鼻 咖啡因 儿茶素 茶叶 

分 类 号：TS272.7[农业科学—茶叶生产加工]