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英红1号、英红9号和祁门茶树芽叶中嘌呤生物碱和茶多酚的HPLC-DAD-MS/MS分析 被引量:6

HPLC-DAD-MS/MS Analysis of Purine Alkaloids and Tea Polyphenols in Young Leaves of Yinghong 1,Yinghong 9 and Qimen Cultivars
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摘要 采用HPLC-DAD-MS/MS技术对英红1号、英红9号和祁门茶树的芽叶进行了分析,鉴定出了2种嘌呤生物碱,7种儿茶素类化合物以及2种非儿茶素类茶多酚。对这3个茶树品种的嘌呤生物碱和儿茶素类成分质量分数进行比较分析,结果表明三者的儿茶素类总质量分数均大于20%,其中英红1号和祁门红茶品种在儿茶素类成分的组成上较为接近,EGCG质量分数均为最高;而英红9号质量分数最高的是ECG。 Using the HPLC-DAD-MS/MS method, two purine alkaloids, seven catechins, and two noncatechin type of polyphenols were identified in young leaves of Yinghong 1, Yinghong 9 and Qimen cuhivars mainly made for black tea. According to the quantitative results, the contents of catechins in the leaves of Yinghong 1 and Qimen are similar, while Yinghong 9 is quite different, with ECG higher than EGCG.
出处 《中山大学学报(自然科学版)》 CAS CSCD 北大核心 2009年第1期72-75,共4页 Acta Scientiarum Naturalium Universitatis Sunyatseni
基金 广东省自然科学基金资助项目(06025366)
关键词 嘌呤生物碱 茶多酚 儿茶素 液质联用 英红1号 英红9号 祁门 purine alkaloids tea polyphenols catechins HPLC-DAD-MS/MS Yinghong 1 Yinghong 9 Qimen
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  • 1ZHU Xiaolan, CHEN Bo, MA Ming, et al. Simultaneous analysis of theanine, chlorogenic acid, purine alkaloids and catechins in tea samples with the help of multi-dimension information of on-line high performance liquid chromatography/electrospray-mass spectrometry [ J ]. Journal of Pharmaceutical and Biomedical Analysis, 2004, 34 : 695 - 704.
  • 2MIKETOVA P, SCHRAM K H, WHITNEY J, et al. Tandem mass spectrometry studies of green tea catechins. Identification of three minor components in the polyphenolic extract of green tea[ J]. Journal of Mass Spectrometry, 2000, 35: 860- 869.
  • 3RIO D D, STEWART A J, MULLEN W, et al. HPLCMSn analysis of phenolic compounds and purine alkaloids in green and black tea [ J ]. Journal of Agricultural and Food Chemistry, 2004, 52 : 2807 - 2815.
  • 4PELILLO M, BONOLI M, BIGUZZI B, et al. An investigation in the use of HPLC with UV and MS-electrospray detection for the quantification of tea catechins[ J ]. Food Chemistry, 2004, 87 : 465 - 470.
  • 5SAIJO R, KATO M, TAKETA Y. Compositions and contents of catechins in various kinds of fresh tea leaves- comparisons between Assam variety and China variety[ M]. In Food Flavors and Chemistry, 274; The Royal Society of Chemistry, 2001 : 183 - 196.
  • 6徐仲溪,刘仲华,王坤波,刘芳,施玲,高代珍.绿茶多酚和儿茶素提取与原料品质关系的研究[J].湖南农业大学学报(自然科学版),2004,30(3):257-260. 被引量:14

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