忍冬茶及其加工过程中氨基酸和微量元素分析  

Analysis of amino acids and trace elements in the processing and finished product of Lonicera tea

作　　者：李金玲[1] 王永胜[1] 马强[1] 张继芬[1] 陈刚[2] 徐晓玉[1] 

机构地区：[1]西南大学药学院,重庆市药效评价工程技术研究中心,重庆400716 [2]重庆工商大学药物研究中心,重庆400067

出　　处：《食品工业科技》2012年第12期75-78,共4页Science and Technology of Food Industry

基　　金：国家科技支撑计划课题(2006BAC01A16)专项;重庆市"十一五"规划项目;秀山县政府资助

摘　　要：目的:考察忍冬茶及其加工过程中氨基酸、微量元素含量的变化情况。方法:采用L-8800型全自动氨基酸分析仪分析忍冬茶及其加工过程中氨基酸种类及其含量的变化情况;采用火焰原子吸收光谱法测定铜、锌、铁等9种微量元素的含量。结果:忍冬茶中含有17种氨基酸且含量丰富,加工前后17种氨基酸的种类没有变化但含量都有所增加;加工后微量元素锌、铁、锰的含量增加,铜、铅、铬、镍、砷的含量降低。忍冬茶经过冲泡后有害金属元素铅、镉、镍、砷含量均符合GB2762—2005《食品中污染物限量》中规定的标准。结论:忍冬茶的加工过程增加了氨基酸和多种有益微量元素的含量,降低了多种有害金属元素的含量,有害金属元素含量均符合GB2762—2005《食品中污染物限量》中规定的标准,表明忍冬茶加工工艺可行,饮用安全。Objective：To analysis the amino acids and trace elements in processing and finished product of Lonicera tea.Methods：Automatic amino acid analyzer was used to detect the content of amino acid in the processing and finished product of Lonicera tea.Cu、Zn、Fe、Mn、Pb、Cr、Ni、Cd、As were determined by flame atomic absorption spectroscopy.Results：17 amino acids were abundant in Lonicera tea.The processing of Lonicera tea did not change the kinds of amino acid,increased the content of Zn、Fe、Mn and reduced the content of Cu、Pb、Cr、Ni、Cd、As.After the tea was brewed,the content of harmful metals was comlyed with Limition Standard of Contaminants in Food（GB2762-2005）.Conclusion：The processing of Lonicera tea could increase the content of amino acids and beneficial trace elements,and reduce the content of harmful metals which was in line with Limition Standard of Contaminants in Food（GB2762-2005）.The experiment showed that Lonicera tea was safe to drink,and the processing of Lonicera tea was advanced and reliable.

关 键 词：忍冬茶 氨基酸 微量元素 火焰原子吸收光谱法 

分 类 号：TS272.7[农业科学—茶叶生产加工]