5类茶叶总组分的核磁氢谱指纹图谱研究  

Fingerprinting of Five Tea Samples by ~1H-NMR Spectroscopy

作　　者：方萍[1] 沈佳佳[1] 鲁越青[1] 

机构地区：[1]绍兴文理学院化学化工学院,浙江绍兴312000

出　　处：《绍兴文理学院学报》2012年第7期61-66,共6页Journal of Shaoxing University

基　　金：绍兴文理学院重点科研资助项目(10LG1018)

摘　　要：用1H-NMR分析测定5类茶叶总提取物,检测出约20种物质,包括多种儿茶素(EC,EGC,ECG,EGCG)、氨基酸、茶氨酸、蔗糖、脂肪酸、咖啡因等.通过对茶叶组分的1H-NMR图谱分析,总结了各类茶叶特有的化学成分特征峰,实现了不同种类茶叶的区分:普洱茶含有咖啡因、蔗糖和茶氨酸,有强特征峰;滇红茶的儿茶素由于基本被氧化,因此没有相对应的儿茶素特征峰;乌龙茶在6.36和4.64 ppm有EGC和EC的特强峰,成为其典型的特征峰;滇绿茶和铁观音的核磁图谱最复杂且类似,但由于滇绿茶儿茶素和茶多酚的含量最高,也可以将其有效地区分开.The Fingerprinting of 5 tea samples were analyzed by means of 1H–NMR spectroscopy.Upon initial signal assignment,about 20 chemical constituents in tea were identified,including catechins（EC,EGC,ECG,EGCG）,amino acids,theanine,sucrose,fatty acids,caffeine,etc.The results show that different kinds of tea can be differentiated based on their chemical composition.Furthermore,the chemical constituents that can be used as the fingerprints for differentiating different types of tea were found.Puer tea had the strong characteristic peaks owing to its caffeine,sucrose and theanine;Dian black tea did not have a NMR peak which belonged to catechins;Wulong tea had two strong peaks at 6.36 and 4.64 ppm,which was attributed to EGC and EC;The NMR peak of Dianlv tea was similar to that of Tieguanyin tea with very complicated peaks;thanks to the fact that the catechins of Dian green tea were more than those of Tieguanyin tea,it was easily distinguished.

关 键 词：1H-NMR 茶叶 指纹图谱 

分 类 号：O656.2[理学—分析化学]