奶茶中茶多酚含量测定方法的优化  

Optimization of the Method Determining Tea Polyphenols in Milk Tea

作　　者：徐玲萍 张芳芳 金佳倩 XU Lingping;ZHANG Fangfang;JIN Jiaqian(Taizhou Institute for Food Control,Taizhou 318000)

机构地区：[1]台州市食品检验检测中心,台州318000

出　　处：《食品工业》2023年第9期287-289,共3页The Food Industry

摘　　要：奶茶是含有蛋白质的茶饮料。蛋白质等大分子物质溶解在溶液体系中,透光度降低,背景值增高,利用紫外分光光度法测定茶多酚含量存在诸多干扰。采取加入乙腈和盐酸的方法,促进蛋白质的变性和析出,降低蛋白质等杂质干扰。试验方法对奶茶中茶多酚的检测有明显优化作用。优化后的测定结果表明,奶茶中茶多酚的回收率为90%~110%,相对标准偏差为2.7%~4.4%。与国标方法相比该方法操作简便,数据准确性高,可作为奶茶中茶多酚测定的有效方法。Milk tea was a kind of drink which contains protein.Large molecules like protein in solution can reduce the transparence and enhance the background absorbance.Tea polyphenols analysis in such matrix could suffer from varies disturbance.Introduce acetonitrile and hydrochloric acid during pretreatment.These substances could promote denaturation and precipitation of protein,which could help reduce the disturbance caused by substances like protein.The new method was significantly optimized.The results indicate that the recovery rate of tea polyphenols in milk tea was between 90%and 100%with standard deviation between 2.7%and 4.4%.The new method was more convenient and accurate when compared with the method used in national standard,the method could be used as effective approach to analyze tea polyphenols in milk tea.

关 键 词：奶茶 茶多酚 优化方法 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]