摘要
采用高效液相色谱(HPLC)法对几种不同工艺制作的银杏茶及其茶汤中各保健物质和风味物质含量进行了定量分析。其中绿茶工艺制作的银杏叶茶,其保健物质黄酮(苷)、萜内酯含量分别为:13.48、1.36 mg/g;风味物质儿茶素(+C)、单宁、氨基酸、没食子酸含量分别为:0.80、12.58、51.47、0.59 mg/g;首泡茶汤其溶出的保健物质和风味物质含量分别为:185.21、25.24和10.65、96.77、429.75、9.01 mg/L。3种茶叶的茶汤中,有毒物质银杏酸含量均不超过3 mg/L,远低于中国药典银杏叶提取物中银杏酸10 mg/L限量。
Health care substances and flavor substances in ginkgo leaf teas and tea infusions made in several different processes were quantitatively analyzed by HPLC.The contents of flavonoid glycosides and terpene lactones(mg/g)in ginkgo leaf tea made by processing technology for green tea were 13.48 and 1.36,and the content of catechin,tannins,amino acids and gallic acid(mg/g)were 0.80,12.58,51.47,0.59,respectively.The contents of health care substances and flavor substances(mg/L)in the first infusion were 185.21,25.24,10.65,96.77,429.75,9.01,respectively.The content of ginkgolic acid in three different kinds of tea infusions was no more than 3 mg/L,which was much lower than the limit requirement of the Chinese pharmacopoeia for ginkgo leaves extract.
作者
武文君
张丝柳
雷家珩
杜小弟
胡婧
WU Wen-jun;ZHANG Si-liu;LEI Jiaheng;DU Xiao-di;HU Jing(School of Chemistry,Chemical Engineering and Life Sciences,Wuhan University of Technology,Wuhan 430070,China)
出处
《化学试剂》
CAS
北大核心
2020年第4期416-419,共4页
Chemical Reagents
关键词
银杏茶
银杏叶茶
黄酮
萜内酯
风味物质
ginkgo tea
ginkgo leaf tea
flavonoid
terpene lactones
flavor substance
