紫阳富硒茶中硒的赋存形态及浸出率研究  

Study on the Dissovled Rate of Selenium and Combined of Selenium in Selenium-riched Tea with Hydride Generation-atomic Fluorescence Method

作　　者：谢娟平[1] 

机构地区：[1]安康学院化学化工系,陕西安康725000

出　　处：《食品研究与开发》2016年第9期156-159,共4页Food Research and Development

基　　金：陕西省科技厅农业攻关项目(2010k01-19)

摘　　要：研究紫阳富硒茶中硒的赋存形态及其浸出率。采用盐酸浸提法提取硒蛋白,硒多糖用[(1∶1酚-二氯甲烷)-异戊醇](24∶1,m L/m L)法除去蛋白质后进行提取,同法提取硒核酸,去除蛋白质后,酸法提取。采用氢化物发生原子荧光法测定茶叶总硒含量及与蛋白质、多糖、核酸结合的硒含量。结果表明:硒蛋白、硒多糖分别占样品总硒的51.65%和25.23%;浸泡温度,浸泡时间和浸泡次数是影响硒浸出率的主要因素,冲泡水温为95℃时硒浸出率高达46.35%;浸泡3 min时,硒的浸出率为25.80%,达最大值。浸泡次数为3次时,茶汤中硒的含量极微。富硒茶中的硒绝大部分是对人体有益的有机硒,硒蛋白>硒多糖>硒核酸;饮茶时应选择水温95℃下浸泡茶叶,且浸泡3 min,浸泡2次为佳。The extraction of selenium and combined of selenium in selenium-riched tea were studied. Protein combined of selenium was extracted by hydrochloric acid, polysaccharide combined of selenium and nucleic combined of selenium were extracted by removing protein combined selenium with [（1∶1 phenol-methylene chloride）-isoamyl alcohol]（24∶1,mL/mL）. The selenium content of tea and nucleic, polysaccharide and protein combined of selenium were determined by atomic fluorescence spectrometry. The results showed that：Seprotein and Se-polysaccharide accounted for about 51.65%and 25.23%of the total selenium, the most important factors influencing the dissolution rate of selenium from tea was the soaking temperature, the dunking time and frequency. The dissolution rate was 46.35%at 95℃, and soaking three minutes, the dissolution rate of selenium was 25.80%. Content of selenium could not be detected when dunked three times. The selenium extracted from tea is almost organic selenium, selenium-protein〉selenium-polysaccharid〉selenium-nucleic. Socking tea should be three minutes and no more than two times at 95℃.

关 键 词：富硒茶 硒蛋白 硒多糖 硒核酸 浸出率 

分 类 号：TS272[农业科学—茶叶生产加工]