蒸馏茶酒中茶多酚含量测定方法研究  

Study on the determination method of tea polyphenols content in distilled tea wine

作　　者：何廷洋 叶有明 马国足 韦华 李龙越 HE Ting-yang;YE You-ming;MA Guo-zu;WEI Hua;LI Long-yue(College of Food and Biochemical Engineering,Guangxi Normal University of Science and Technology,Laibin 546199,Guangxi,China;Guangxi Sanjiang Jilong Agricultural Science and Technology Development Co.,Ltd.,Liuzhou 545500,Guangxi,China)

机构地区：[1]广西科技师范学院食品与生化工程学院,广西来宾546199 [2]广西三江县吉龙农业科技开发责任有限公司,广西柳州545500

出　　处：《粮食与油脂》2023年第9期137-140,162,共5页Cereals & Oils

基　　金：2021年广西大学生创新创业训练计划项目(S202111546086);广西科技师范学院2020年高层次人才科研启动经费项目(GXKS2020GKY008)。

摘　　要：采用酒石酸亚铁比色法测定蒸馏茶酒中茶多酚的含量,并在单因素试验的基础上通过正交试验优化酒石酸亚铁比色法的检测参数。结果表明:最佳检测参数为酒石酸亚铁溶液用量10 mL、缓冲溶液pH 7.5、显色时间30 min、显色温度35℃。优化后的酒石酸亚铁比色法在精密度实验和稳定性实验中的相对标准偏差(RSD)分别为1.12%、0.81%,平均回收率为101.2%。优化的方法适用于蒸馏茶酒中茶多酚的测定。The content of tea polyphenols in distilled tea wine was determined by ferrous tartrate colorimetry method,and the detection parameters were optimized by orthogonal test on the basis of single factor test.The results showed that the optimal detection parameters were ferrous tartrate solution dosage 10 mL,buffer solution pH 7.5,color development time 30 min,color development temperature 35℃.The relative standard deviations(RSD)of the optimized ferrous tartrate colorimetry method in precision and stability tests were 1.12%and 0.81%,respectively,and the average recovery rate was 101.2%.The optimized method is suitable for the determination of tea polyphenols in distilled tea wine.

关 键 词：蒸馏茶酒 酒石酸亚铁 正交试验 

分 类 号：TS261.7[轻工技术与工程—发酵工程]