不同发酵工序茶叶多糖的比较分析  

Comparative Analysis of Tea Polysaccharides in Different Fermentation Processes

作　　者：回瑞华 侯冬岩 李铁纯 刁全平 HUI Ruihua;HOU Dongyan;LI Tiechun;DIAO Quanping(School of Chemistry and Life Science,Anshan Normal University,Anshan Liaoning 114007,China)

机构地区：[1]鞍山师范学院化学与生命科学学院,辽宁鞍山114007

出　　处：《鞍山师范学院学报》2021年第4期36-38,92,共4页Journal of Anshan Normal University

摘　　要：对不同发酵工序的绿茶、青茶、红茶中的多糖进行比较分析.采用超声法提取福建产绿茶、青茶、红茶中的多糖,用光谱法对绿茶、青茶、红茶中的多糖进行定量分析,最大吸收波长为490.0 nm,多糖浓度在40~90μg/mL范围内呈线性关系,方法回收率为98.50~103.60,变异系数小于0.21%.实验结果表明,绿茶中多糖含量最高为35.42 mg/g,青茶多糖含量次之为31.83 mg/g,而红茶中多糖含量最低为28.20 mg/g.The polysaccharides in green tea,oolong tea and black tea in different fermentation process were compared and analyzed.The polysaccharides in green tea,oolong tea and black tea from Fujian were extracted by ultrasonic method.The polysaccharides in green tea,oolong tea and black tea were quantitatively analyzed by spectrophotometry.The maximum absorption wavelength was 490.0 nm,and the concentration of polysaccharides showed a linear relationship in the range of 40~90μg/mL.The method recovery was 98.50~103.60,and the coefficient of variation was less than 0.21%.The results showed that the highest content of polysaccharide in green tea was 35.42 mg/g,followed by that of oolong tea was 31.83 mg/g,and the lowest content of polysaccharide in black tea was 28.20 mg/g.

关 键 词：绿茶 青茶 红茶 多糖 光谱法 

分 类 号：S37[农业科学—农产品加工] S571.1[农业科学—农艺学]