HPLC法测定茶叶中5种水溶性维生素  

HPLC Determination of Five Water-soluble Vitamins in Tea

作　　者：薛淼 王娜 何新益 

机构地区：[1]天津农学院食品科学与生物工程学院,天津300384 [2]天津市农副产品深加工技术工程中心,天津300384

出　　处：《天津农学院学报》2017年第3期69-72,共4页Journal of Tianjin Agricultural University

基　　金：科技部科技人员服务企业行动项目"傲绿公司有机糙米茶饮料研发项目"(2009GJA10032)

摘　　要：比较不同茶类水溶性维生素的含量,通过优化茶样预处理方法和色谱技术,建立一种RP-HPLC检测方法,测定5种不同水溶性维生素。结果表明,饱和醋酸铅溶液沉淀处理茶样溶液,在C18柱(4.6 mm×150.0 mm,5μm),检测波长为266 nm,流速为1 m L/min,流动相为甲醇和0.03mol/L乙酸钠-乙酸缓冲液(pH=5.5)混合,梯度洗脱的HPLC色谱条件下,茶样中VB1、VB2、VB6、Vc和烟酸5种维生素分离效果好。红茶中维生素C、维生素B1和维生素B2的含量较多,分别为3.69、2.92和5.18μg/g。绿茶中维生素B6的含量较多,为2.30μg/g。青茶和绿茶中未检出维生素B1,4种茶叶中均未检出烟酸。该检测方法有效地检测了4种茶叶中的5种水溶性维生素含量,可为茶叶品质控制提供参考。A HPLC method was established to determine five kinds of water-soluble vitamins content in different tea. Optimization of tea pretreatment and chromatographic conditions were obtained. Experiments showed that treatment of tea samples solution pretreated with saturated lead acetate solution. The chromatographic separation was achieved by using a C18 column with dimension of 4.6 mm × 150.0 mm and particle size of 5 μm. A mixture of methanol and NaAC-HAC buffer solution （pH=5.5） was used as mobile phase. The effluent was monitored at 266 nm, with flow rate of 1 mL/min and gradient elution. The results showed that the separation of VB1, VB2, VB6, Vc and nicotinic acid was the best in the condition of in HPLC samples, the content of vitamin C, vitamin B1 and vitamin B2 in black tea was more, were 3.69, 2.92 and 5.18 ~tg/g. The content of vitamin B6 in green tea was more, was 2.30 ~tg/g. Green tea and Oolong were not detected in vitamin B1. And four kinds of tea were not detected niacin. The method can detect the content of water-soluble vitamins in four kinds of tea, and provide the reference for the quality control of tea.

关 键 词：茶叶 水溶性维生素 HPLC 

分 类 号：Q946.889[生物学—植物学]