| 不同品种茶叶黄酮类化合物含量的比较分析 |
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| 引用本文： | 夏新奎,杨海霞,宋清猛.不同品种茶叶黄酮类化合物含量的比较分析[J].信阳农业高等专科学校学报,2008,18(3):113-115. |
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| 作者姓名： | 夏新奎 杨海霞 宋清猛 |
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| 作者单位： | 信阳农业高等专科学校生物技术系,河南,信阳464000 |
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| 摘 要： | 为探讨不同品种茶叶中黄酮类化合物含量的差异,首先对提取条件:提取液浓度、提取温度、pH值等进行研究,以确定最佳提取条件。然后在最佳条件下,对龙井43、龙井长叶、白毫早、乌牛早四个品种进行了研究。结果表明:最佳提取条件为pH=4,提取温度80~90℃,乙醇浓度60%。黄酮含量为:龙井长叶>龙井43>乌牛早>白毫早,但各个品种间黄酮含量相差不大。
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| 关 键 词： | 茶叶 品种 黄酮 提取条件 提取率 |
The compared analysis of contents of the flavonoids in varieties of tea |
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| XIA Xin-kui,YANG Hai-xia,SONG Qing-meng.The compared analysis of contents of the flavonoids in varieties of tea[J].Journal of Xinyang Agricultural College,2008,18(3):113-115. |
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| Authors: | XIA Xin-kui YANG Hai-xia SONG Qing-meng |
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| Institution: | XIA Xin-kui,YANG Hai-xia,SONG Qing-meng(Dept.of Biotechnology,Xinyang Agricultural College,Xinyang 464000,China) |
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| Abstract: | In order to study the differences of the flavonoids in varieties of tea , at first we research at the optimum extracting conditions of flavonoids ： extracting concentration, extracting temperature, pH value ect . Then we research at Longjingchangye, Longjing43, ,Baihaozao and Wuniuzao on the best method basis. As the results, the determination is better effect when pH =4 ,ethanol concentration is 60% and the extracting temperature is 80℃-90℃. Longjingchangye 〉 Longjing43 〉 Wuniuzao 〉 Baihaozao, but the differences of flavonoids extracting are small among tea varieties. |
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| Keywords: | tea varieties flavonoid extracting conditions extracting ratio |
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