红紫芽茶叶花青素提取分离及pH稳定性初探  

Anthocyanins in Red and Purple Tea Extraction & Separation and pH Stability Exploration

作　　者：王秋霜[1] 凌彩金[1] 刘淑媚[1] 黄华林[1] 李家贤[1] 操君喜[1] 

机构地区：[1]广东省农业科学院饮用植物研究所(茶叶研究中心)/广东省茶树资源创新利用重点实验室,广州510640

出　　处：《中国农学通报》2014年第9期291-296,共6页Chinese Agricultural Science Bulletin

基　　金：现代农业产业技术体系专项资金资助"现代茶叶产业技术体系"(CARS-23);广东省科技计划项目"基于景观低碳的茶文化旅游资源开发研究(2011B031400001);茶叶安全控制技术体系集成与推广服务(2012B040301042);桑叶乌龙茶品种资源筛选及产品研制开发(2011B020304003);国家星火计划项目"陈香茶高效生产技术集成与示范推广"(2011GA780012)

摘　　要：为探索茶叶中花青素综合提取方法及其提取液稳定性等问题,采用超声辅助、酸性乙醇提取法,综合提取分离茶叶中的花青素物质;通过单因素和正交分析法确定最佳的提取条件,以获得花青素粗提液。研究结果表明,乙醇浓度为80%、酸浓度为0.6%、料液比1/25、提取3次,可以获得含量较高的花青素,提取率为378.25 mg/100 g。pH稳定性的研究结果表明,酸性条件下花青素保留率较高;碱性条件下花青素保留率降低。该研究将为拓展花青素的生产来源、组成鉴定、开发特色茶叶保健产品等奠定前瞻性的研究基础。To explore the extract method of anthocyanin in tea and the stability of the crude extracts, the research used ultrasonic and acid ethanol to extract and separation anthocyanin in tea; we confirmed the best extraction conditions by single factor and orthogonal analyze and obtained anthocyanin crude extracts. The result showed that 80% ethanol concentration, 0.6% acid concentration, 1 to 25 mass to liquid and 3 extract time could obtain high content anthocyanin, and extraction ratio was 378.25 mg/100 g. pH stability showed that in acid condition anthocyanin had higher reservation while alkali condition anthocyanin reservation was relatively lower. This research will provide prospective research base for widening producing source, identification and developing special tea health products of anthocyanin.

关 键 词：茶叶 花青素 分离 稳定性 

分 类 号：TS201[轻工技术与工程—食品科学]