HPLC对酸茶中儿茶素及游离氨基酸组分含量的测定  

HPLC Determination of Catechins and Free Amino Acids Components in Acid Tea

作　　者：肖秀丹[1] 黄友谊[2] 钟家成[1] 黄延政[1] XIAO Xiu-dan;HUANG You-yi;ZHONG Jia-cheng;HUANG Yan-zheng(Department of Technology Promotion Yiling Distric/Yichang Comprehensive ExperimentalStation of China Agriculture Research System Yichang 443100,Hubei,China;Ministry of Education Key Laboratory of Horticultural Plant Biology,and Tea Science Department of Horticulture and Forestry Science College,Huazhong Agricultural University,Wuhan 430070,China)

机构地区：[1]湖北省宜昌市夷陵区特产技术推广中心/国家茶叶产业技术体系宜昌综合试验站,湖北宜昌443100 [2]华中农业大学园艺林学学院园艺植物生物学重点实验室,武汉430070

出　　处：《湖北农业科学》2018年第9期92-96,共5页Hubei Agricultural Sciences

基　　金：国家现代农业(茶叶)产业技术体系项目(CARS-23)

摘　　要：采用高效液相色谱法对腌制型酸茶中的儿茶素组分及游离氨基酸组分进行了研究。结果表明,酸茶中儿茶素单体的相对含量变化与其他发酵类茶产品中的儿茶素单体变化不一样,酸茶中EC、EGC、ECG、EGCG、GCG、GA发酵后最高含量分别为24.29、72.78、15.8、41.04、7.82、25.71 g/kg。经过发酵,酯型儿茶素含量下降,非酯型儿茶素含量上升,GA含量大幅增加。检测结果显示,酸茶中的游离氨基酸组分和含量发生了不同程度的变化,18种氨基酸中绝大部分种类含量增加,7种人体必需氨基酸含量均增加,2种鲜味氨基酸含量也增加。通过对酸茶的部分内含成分进行分析,希望能为酸茶产品的开发提供参考。The catechins and free amino acids of acid tea by anaerobic solid-state fermentation were determined by using HPLC. The results show that the change of relative contents of catechins in acid tea is different from that in other fermented tea products. The contents of EC,EGC,ECG,EGCG,GCG and GA in acid tea were 24.29 g/kg,72.78 g/kg,15.8 g/kg,41.04 g/kg,7.82 g/kg,25.71 g/kg respectively. By anaerobic solid-state fermentation,the content of ester catechins decreased, the content of non esterified catechins increased and the content of GA increased significantly. The result showed the components and contents of free amino acids have changed differently. The contents of 18 kinds of amino acids and 7 essential amino acids increased. The content of 2 flavor amino acids also increased. Based on the analysis of some components of acid tea,the paper want to offer some help for the development of acid tea products.

关 键 词：HPLC 酸茶 儿茶素 游离氨基酸 

分 类 号：O657.72[理学—分析化学] S571.1[理学—化学]