不同pH磷酸缓冲液对茶饮料中茶多酚含量的影响  

The Effect of Different pH Phosphate Buffers on the Content of Tea Polyphenols in Tea Beverages

作　　者：周向君 廖祺恺 李艳 ZHOU Xiangjun;LIAO Qikai;LI Yan(Sichuan Light Industry Research and Design Institute Co.,Ltd.,Chengdu 610081,China;National Light Industry Food Quality Supervision and Testing Chengdu Station,Chengdu 610081,China)

机构地区：[1]四川省轻工业研究设计院有限公司,四川成都610081 [2]国家轻工业食品质量监督检测成都站,四川成都610081

出　　处：《食品安全导刊》2024年第7期82-85,共4页China Food Safety Magazine

摘　　要：为了探究国标《茶饮料》(GB/T 21733—2008)附录A检测方法中磷酸缓冲液pH值对茶饮料(透明状)中茶多酚含量的影响,试验在不同pH磷酸缓冲液条件下对3个茶饮料样品中的茶多酚含量进行检测。结果表明,磷酸缓冲液pH值越大,茶饮料(透明状)中茶多酚含量越大。实验人员在依照GB/T 21733—2008附录A检测方法对茶饮料(透明状)中茶多酚含量检测时,应调节磷酸缓冲液pH至7.5,否则,测定结果将不准确。In order to investigate the effect of phosphate buffer pH value in GB/T 21733—2008 appendix A test method on tea polyphenol content in tea beverage(clear form),the tea polyphenol content in three tea beverage samples was tested under different pH phosphate buffer conditions.The results showed that the higher the pH value of phosphate buffer,the higher the content of tea polyphenols in tea beverage(transparent).When testing tea polyphenol content in tea beverage(transparent form)according to GB/T 21733—2008 appendix A test method,the pH of phosphate buffer should be adjusted to 7.5,otherwise,the determination result will be inaccurate.

关 键 词：茶饮料 茶多酚 磷酸缓冲液 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]