| 茶红素分离及稳定性研究 |
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| 引用本文： | 李山,陈小强,滑金杰,李佳,董春旺,王银诚,江用文,袁海波.茶红素分离及稳定性研究[J].茶叶科学,2017,37(2). |
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| 作者姓名： | 李山 陈小强 滑金杰 李佳 董春旺 王银诚 江用文 袁海波 |
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| 作者单位： | 1. 中国农业科学院茶叶研究所 国家茶产业工程技术研究中心,浙江 杭州 310008;湖北工业大学,生物工程与食品学院,湖北 武汉 430068;2. 湖北工业大学,生物工程与食品学院,湖北 武汉 430068;3. 中国农业科学院茶叶研究所 国家茶产业工程技术研究中心,浙江 杭州,310008 |
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| 基金项目： | 国家茶叶产业技术体系红茶加工岗位，中国农业科学院科技创新工程，浙江省农产品化学与加工技术重点实验室/浙江省农业生物资源生化制造协同创新中心 |
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| 摘 要： | 采用茶汤有机试剂萃取分离,并分别经过反相C_(18)柱层析纯化,制备出乙酸乙酯层、正丁醇层和酸性正丁醇层三部分茶红素。根据紫外可见光波扫描计算出色价,并研究了茶红素在不同条件下的稳定性。结果表明,30%、50%和70%甲醇梯度洗脱,纯化后3类茶红素液相检测发现无咖啡碱和茶黄素,仅有少量儿茶素杂质。纯化后色素色价分别为乙酸乙酯层128.04,正丁醇层91.04,酸性正丁醇层76.16。遮光处理,p H=3酸性条件,45℃以下贮藏,有利于茶红素的稳定性。
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| 关 键 词： | 茶红素 柱层析 色价 稳定性 |
Separation and Stability Analysis of Thearubigins |
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| LI Shan,CHEN Xiaoqiang,HUA Jinjie,LI Jia,DONG Chunwang,WANG Yincheng,JIANG Yongwen,YUAN Haibo.Separation and Stability Analysis of Thearubigins[J].Journal of Tea Science,2017,37(2). |
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| Authors: | LI Shan CHEN Xiaoqiang HUA Jinjie LI Jia DONG Chunwang WANG Yincheng JIANG Yongwen YUAN Haibo |
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| Abstract: | In this study, thearubigins were extracted by organic extraction, and purified by reversed-phase C18 column chromatography to obtain three types of thearubigins, namely ethyl acetate, n-butanol and acid n-butanol extracts. The stability of thearubigins under different conditions was analyzed by scanning UV-Vis absorption wavelength based on color difference. The results showed that there was no caffeine and theaflavins, but only a small amount of catechins were detected in the three kinds of thearubigins after 30%, 50% and 70% methanol gradient elution. The color values of thearubigins after purification were 128.04 for ethyl acetate extracts, 91.04 for n-butanol extracts and 76.16 for acidic n-butanol extracts. Shading treatment, pH=3 acidic conditions and temperature below 45℃will facilitate the stability of thearubigins. |
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| Keywords: | thearubigins chromatography color values stability |
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