茶叶中咖啡因检测方法研究进展  

Research Progress on Caffeine Detection Methods in Tea

作　　者：程禹铭 CHENG Yuming(Shenzhen Institute of Metrology and Quality Inspection,Shenzhen 518131,China)

机构地区：[1]深圳市计量质量检测研究院,广东深圳518131

出　　处：《食品安全导刊》2025年第10期124-126,共3页China Food Safety Magazine

摘　　要：茶叶富含多种生物活性成分,而咖啡因则是其关键成分之一。咖啡因不仅能够提振精神、加速新陈代谢,还具备其他生物活性功能,但过量摄入可能对健康造成负面影响。因此,精确测定茶叶中的咖啡因含量至关重要。本文全面回顾了近年来茶叶中咖啡因检测技术的发展,涵盖了高效液相色谱法(High Performance Liquid Chromatography,HPLC)、超高效液相色谱-串联质谱法(Ultra-high Performance Liquid Chromatography Tandem Mass Spectrometry,UPLC-MS/MS)、紫外分光光度法、毛细管电泳法(Capillary Electrophoresis,CE)以及其他新型检测手段,旨在为茶叶的质量控制与科研工作提供有力的技术支撑。Tea is rich in a variety of bioactive ingredients,and caffeine is one of its key ingredients.Caffeine not only boosts spirits and accelerates metabolism,but also has other bioactive functions,but excessive intake can have negative health effects.Therefore,it is crucial to accurately determine the exact content of caffeine in tea leaves.This paper comprehensively reviews the recent development of caffeine detection technology in tea,covering the high performance liquid chromatography(HPLC),ultra-high performance liquid chromatography tandem mass spectrometry(UPLC-MS/MS),ultraviolet spectrophotometry,capillary electrophoresis(CE)and other new detection means,aiming to provide strong technical support for tea quality control and scientific research work.

关 键 词：茶叶 咖啡因 检测方法 

分 类 号：O65[理学—分析化学]