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中国农学通报

中国农学通报 ›› 2016, Vol. 32 ›› Issue (25): 188-193.doi: 10.11924/j.issn.1000-6850.casb15120126

所属专题： 园艺

• 食品 营养 检测 安全 • 上一篇    下一篇

不同烘干温度对金银花叶绿茶主要功能性成分含量的影响

王乔健,邵铮铮,王伟燕,南海娟,赵俊俊,莫海珍   

  1. 河南科技学院园艺园林学院,河南科技学院,山东农业大学,河南科技学院,河南科技学院,河南科技学院
  • 收稿日期:2015-12-22 修回日期:2016-07-31 接受日期:2016-02-22 出版日期:2016-08-29 发布日期:2016-08-29
  • 通讯作者: 莫海珍
  • 基金资助:
    河南省高校科技创新团队支持计划“食源性生物活性成分”(16IRTSTHN007)；2014 年三区人才支持计划“金银花深加工”(105020214008)。

Influence of Different Drying Temperatures on Main Functional Components’Content of Lonicera japonica Tea

邵铮铮,王伟燕,南海娟,赵俊俊 and 莫海珍   

  • Received:2015-12-22 Revised:2016-07-31 Accepted:2016-02-22 Online:2016-08-29 Published:2016-08-29

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摘要： 以茶叶加工工艺制作的金银花叶片绿茶，测定在制茶工艺过程中，不同烘干温度对制作金银花叶绿茶中总黄酮和绿原酸的含量，采用紫外-可见分光光度计法测定总黄酮含量，采用高效液相色谱法测定绿原酸含量。实验建立了总黄酮和绿原酸的标准曲线，测得50、80、110、140℃温度下金银花叶绿茶总黄酮含量分别为0.39%、0.33%、0.30%、0.19%，绿原酸含量分别为1.44%、1.42%、1.27%、1.22%，平均回收率分别为98.2%和99.6%。随着烘干温度的升高，样品中总黄酮和绿原酸含量呈下降趋势，在80℃条件下烘干，烘干时间短，样品中总黄酮和绿原酸含量高。该方法可有效测定不同烘干温度金银花叶绿茶中总黄酮和绿原酸含量，不同烘干温度金银花叶绿茶中总黄酮和绿原酸含量差异较大，80℃为最佳的烘干温度。

关键词: 花魔芋, 花魔芋, 湖北贝母, 连作, 轮作, 栽培模式, 栽培生理

Abstract: This research aims to measure the content of Total Flavonoids and Chlorogenic Acid in Lonicera Japonica under different drying temperature by establishing the method of measuring Total Flavonoids and Chlorogenic Acid in Lonicera Japonica. Methods: using uv-visible spectrophotometer method to measure the content of Total Flavonoids; using high performance liquid chromatography (HPLC) method to measure the content of Chlorogenic Acid. Chromatography column: Zorbax SB - C18 column (250 mm x 4.6 mm, 5μm); Mobile phase: acetonitrile - 0.5% acetic acid solution - water (2:1:7); Flow rate: 0.8 ml/min; Detection wavelength: 327nm; Column temperature: 20 ℃. Results: This research has established a standard curve of Total flavonoids and chlorogenic acid. The content of Total Flavonoids in Lonicera Japonica under different drying temperature was 0.39%, 0.33%, 0.30% and 0.19% respectively; the content of Chlorogenic Acid was 1.44%, 1.42%, 1.27%, 1.42%; the average recovery rates were 98.2% and 99.6% respectively. With the increase of drying temperature, the content of Total Flavonoids and Chlorogenic Acid in the sample is on the decline. Under the condition of 80 ℃ drying temperature, the content of Total Flavonoids and Chlorogenic Acid in the samples was the highest. Conclusion: This method can effectively measure the content of Total Flavonoids and Chlorogenic Acid in Lonicera Japonica under different drying temperatures. The difference is obvious in the content of Total Flavonoids and Chlorogenic Acid in Lonicera Japonica in different drying temperature, and 80 ℃ is the best baking temperature.