化学振荡法测定绿茶中茶多酚的含量  

Determination of Tea Polyphonels in Green Tea by Using Chemical Oscillating Method

作　　者：赖红伟[1] 曹宏梅[1] 王宇卓[1] 杜鹃[1] 蒋金鑫[1] 姜涛[1] 陶然[1] 董顺福[1] 

机构地区：[1]吉林医药学院,吉林吉林132013

出　　处：《食品研究与开发》2015年第21期139-142,共4页Food Research and Development

基　　金：吉林市科技计划项目(201032240)

摘　　要：研究没食子酸和茶多酚对B-Z振荡体系的扰动行为,考察反应温度、搅拌速率、进样点位置对诱导期、振荡周期和振幅的影响。结果表明:当没食子酸的浓度在1.6×10-2 g/L^4.5×10-2 g/L范围内时,其浓度与振荡周期的改变量存在良好的线性关系,检测限为1.37×10-9 g/L。另外,利用B-Z振荡体系对茶多酚提取液进行测定,其结果与紫外-可见分光度法接近,同时分析茶多酚可能的振荡机制。The disturbance of gallic acid and tea polyphonels on the B-Z oscillating system was studied. The influence of temperature, stirring rate and the point of sample injection on the induction period, oscillating period and amplitude were investigated. The results indicated that a well linear relationship existed between the changes of oscillating period（ΔT） and the concentration of gallic in 1.6×10^-2g/L-4.5×10^-2g/L, detection limit was 1.37 ×10^-9g/L. In addition, the concentration of tea polyphonels was determined by using BZ oscillating method, and the result is close to the UV spectrophotometry. The proposed method was successfully applied to determine tea polyphonels in green tea. The possible oscillating mechanism of tea polyphonels was also discussed.

关 键 词：茶多酚 化学振荡 B-Z振荡 扰动 紫外-可见分光光度法 

分 类 号：TS272.7[农业科学—茶叶生产加工]