RP-HPLC法研究黑茶发花前后咖啡因的含量变化  

Research of the Influence of the Contents of Caffeine in Different Dark Tea's Fungi Growing Process by RP-HPLC

作　　者：夏莉[1,2] 方芳[1] 刘石泉[1,2] 

机构地区：[1]湖南城市学院,湖南益阳413000 [2]黑茶金花湖南省重点实验室,湖南益阳413000

出　　处：《现代食品》2017年第5期88-90,共3页Modern Food

基　　金：湖南省科技计划项目经费资助(编号:2016TP1022);黑茶金花产业化生产工艺研发项目(编号:益财企指[2016]180号)

摘　　要：为揭示黑茶"发花"过程对茶叶中咖啡因含量的影响,本文以黑茶"发花"前后茶样作为研究对象,建立了茶叶中咖啡因的RP-HPLC测定方法,并测定了发花前后黑茶内含咖啡因含量的变化。方法采用Hypersil ODS色谱柱,甲醇-水流动相进行梯度洗脱,流速1.0 m L/min,检测波长272 nm。方法线性关系良好,精密度好,准确率高,咖啡因的平均回收率为99.3%。结果显示,黑茶发花后内含的咖啡因含量与原料茶比显著下降。To reveal the effect of dark tea fungus growing process on the content of caffeine in tea, the tea 'floating' before and after tea samples as the research object, establish a method for the determination of caffeine in tea RP-HPLC, tea caffeine content changes were measured before and after flooding. Methods Hypersil ODS column was used for the gradient elution of methanol water phase. The flow rate was 1 m L/min and the detection wavelength was 272 nm. Methods the linear relationship was good, the precision was good, the accuracy was high, and the average recovery rate was 99.3%. The results showed that tea caffeine content and raw tea after flooding containing ratio decreased significantly.

关 键 词：咖啡因 RP-HPLC 发花 黑茶 

分 类 号：TS272.5[农业科学—茶叶生产加工] O657.7+2[轻工技术与工程—农产品加工及贮藏工程]