摘要
提取笔架茶色素并对其进行鉴定和稳定性分析。以清远笔架茶为原料,用加热和有机溶剂萃取法制取茶色素,分析提取时间(A)、料液比(B)对笔架茶色素提取率(α)的影响,采用三氯化铁试剂等方法对其进行鉴定,并分析酸碱、光和加热等外界因素对笔架茶色素稳定性的影响。A和B对笔架茶色素提取率的影响各不相同,优化提取条件为A1∶30,B30min,α为4.966%,鉴定结果表明笔架茶色素主要成分为多酚类衍生物和黄酮类化合物,该类茶色素在酸性条件下对光和热的稳定性较高。笔架茶色素主要成分为茶黄素和茶红素,在酸性条件下稳定性较高,为笔架茶资源的进一步研究及开发提供理论支持。
The purpose was to research the extraction and characterization of pigments from BiJia tea. Extraction of BiJia tea pigments was studied using hot-regurgitation and liquid-liquid extraction by acetic ether and optimized from two factors including regurgitating time（A） and the ratio of material to liquid（B）. The extractions were identified by Fehling-reagent and other reactions. The stability of BiJia tea pigments to light, acid-base and heat was also characterized. The optimal technics was A1∶30,B30 min,α4.966 % and the main components of extracted pigments were phenolic compounds and flavonoids. The extracted pigments was stable in acid solutions, even it was treated with light and heat. The main components of BiJia tea pigments were theaflavinsas and thearubigins and they were stable in acid environment.
出处
《食品研究与开发》
CAS
北大核心
2010年第10期39-42,共4页
Food Research and Development
关键词
笔架茶
色素
提取
稳定性试验
鉴定
BiJia tea
pigments
extraction
stability test
characterization
