【作者】 李大祥； 宋丽；

【Author】 Li Daxiang, Song li (Key Laboratory of Tea Biochemistry & Biotechnology of Ministry of Agriculture and Education of China, Anhui Agricultural University, Hefei230036)

【机构】 农业部、教育部茶叶生物化学与生物技术重点开放实验室安徽农业大学；

【摘要】 本文利用绿茶、红茶、乌龙茶三大茶类为原料来测定茶多酚含量。每种茶类分取5个茶样,共15个茶样。应用酒石酸亚铁法(GB／T 8313-2002)和Folin-Ciocalteu 法测定其茶多酚的含量,初步比较两种方法在多酚含量测定上的差异。结果表明:绿茶中的茶多酚含量最多,其次是乌龙茶,红茶的多酚含量最低。国标法测定的值高于 Folin-Ciocalteu法测定的值。根据RP-HPLC法和Roberts法对三个茶样中儿茶素、茶黄素、茶红素含量的已知测定结果,表明以国标法测定的茶多酚含量与真实值更接近。更多还原

【Abstract】 To compare with the difference between ferrous tartrate method (GB/T 8313-2002) and Folin-Ciocalteu method for the determination of tea polyphenols content, 3 groups of tea samples (green, black and oolong tea) with 5 samples each group, which were selected randomly from local supermarket, were analyzed. Both two methods showed that the content of tea polyphenols is in order as green tea > oolong tea > black tea, while the content value by ferrous tartrate method (GB/T 8313-2002) is greater than those by Folin-Ciocalteu method based on gallic acid standard calibration. When the data of the total polyphenols from RP-HPLC and Roberts method was regarded as the authentic content, the result from ferrous tartrate method is more suitable for tea polyphenols determination than Folin-Ciocalteu method.更多还原