Roberts法和RP-HPLC法测定茶黄素的比较研究

Comparison of RP-HPLC and Roberts method on theaflavins quantitation

采用槠叶种的一芽二、三叶鲜叶,按照传统的加工工艺分别制成绿茶、乌龙茶和红茶;应用Roberts法和RP-HPLC法对鲜叶、绿茶、乌龙茶和红茶的茶黄素进行测定。结果表明,RP-HPLC法测得的鲜叶、绿茶、乌龙茶和红茶中的茶黄素总量分别是Roberts法测定结果的2.7、1.9、3.1和3.1倍,说明RP-HPLC法能更有效地测定出茶叶中的茶黄素含量。

Tea fresh leaves with mixtures of one bud, two leaves and one bud, three leaves were plucked from Camellia sinensis cv zhuye. The same batch of tea fresh leaves was divided into three parts and was processed to green tea, oolong tea and black tea with the individual orthodox method respectively. The content of theaflavins in individual tea sample was measured with Roberts method and RP-HPLC method. Compared with the results from Roberts method, the total content Of theaflavins was 2.7, 1. 9,3. 1 and 3. 1 times in fresh tea leaves, green tea, oolong tea and black tea with RP-HPLC method, respectively. This suggested that RP-HPLC method was more accurate and precise than Roberts method for determination of theaflavins in different tea samples.