Determination of Total Catechins in Green Tea Bread
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摘要: 儿茶素是茶叶的主要功能成分，本试验探讨了乙醇浸提、硫酸-香荚兰素比色法检测绿茶面包中儿茶素含量的可行性。选择95%乙醇溶液作为提取溶剂，采用3因素3水平正交试验设计方案，考察料液比、浸提温度、浸提时间对绿茶面包中儿茶素总量提取效果的影响，并对硫酸-香荚兰素比色法检测绿茶面包中儿茶素含量进行了方法学考察。结果表明，绿茶面包中儿茶素总量检测的最佳浸提条件为：料液比1∶20 （g·mL-1），70℃水浴浸提45 min；硫酸-香荚兰素比色方法为：取0.5 mL浸提液，加入2.5 mL1%的香荚兰素/乙醇溶液和2.5 mL30%的硫酸/乙醇溶液，在20℃下反应10～30 min，取反应液在500 nm处测定吸光度。本方法中儿茶素浓度在0.025～0.3 mg·mL-1范围内，吸光度与浓度线性关系良好（R2=0.9996），同一样品重复测定6次的RSD为1.31%，儿茶素高、中、低浓度加标回收率范围在98.75%～103.25%，本方法满足绿茶面包中儿茶素总量的检测分析，儿茶素含量可作为标定绿茶面包中茶叶添加量的评价指标。Abstract: An assay method was established for thedetermination of total catechins, the major functional component of tea, inbread made with ultrafine green tea powder as an ingredient. The method was optimizedwith a 3-factor (i.e., solid-liquid ratio, extraction temperature, and extractiontime) and 3-level orthogonal experiment for the 95% ethanol extraction prior toa colorimetric measurement after the sulfuric acid-vanillin reaction. The optimizedethanol extraction was conducted under a solid-liquid ratio of 1:20 (g·mL-1) in a 70℃water bath for 45m. Subsequently, 0.5 mL of the extract were added with 2.5mL each of 1% vanillin and 30% sulfuric acid ethanol solutions to stand at 20℃ for 10～30 min. Spectrophotometricabsorbance at 500 nm of the reaction solution was obtained. The readings werefound correlated linearly with the standard catechins concentrations in therange of 0.025～0.3 mg·mL-1 with a R2 of 0.9996. The RSD of 6 replicates measured by thenew method was 1.31%. And, the catechins recovery at high-to-low concentrationsranged from 98.75% to 103.25%. The method appeared appropriate for the totalcatechins determination in bread containing green tea.
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Keywords:
- ultrafinegreen tea powder /
- bread /
- catechins /
- vanillin
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期刊类型引用(1)
1. 林娟娟，王集标，林建城，郭继光. 复配增稠剂对绿茶面包品质的影响研究. 中国食品添加剂. 2023(01): 239-246 . 
百度学术
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