影响茶多糖含量测定的干扰因素分析

Study on the Interferences of Chemical Components on the Mensuration of Tea Polysaccharides

[目的]分析茶叶中化学物质对茶多糖定量分析的干扰影响。[方法]比较分析茶多酚、蛋白质、氨基酸、色素、咖啡碱等干扰因素对茶多糖含量测定的影响,探索双氧水氧化脱除色素,PVPP络合茶多酚等消除干扰因素的方法,建立样品前处理方法。[结果]结果表明,茶多酚和色素对茶多糖含量测定的干扰性较大,蛋白质、咖啡碱和氨基酸干扰性相对较小;建立的茶多糖样品前处理方法为"干茶→沸水浸提→过滤→H2O2脱色→透析→加PVPP→过滤",采用此样品前处理方法,检测炒青绿茶多糖含量为1.83%,红碎茶多糖含量为2.26%,乌龙茶多糖含量为1.37%,均低于文献报道的茶多糖含量。[结论]样品前处理方法"干茶→沸水浸提→过滤→H2O2脱色→透析→加PVPP→过滤",可以更准确、更简便地应用于茶多糖的定量分析。

[Objective]The aim of this study was to analyze the interferences of chemical components on quantitative analysis of tea polysac- charides（TPS）. [Method] The interferences of many components, such as tea polyphenols,protein, amino acids, pigments, and caffeine, on the measuring of tea polysaccharide were studied through comparision. Removing pigments and polyphones were removed with H2 O5 and PVPP. [ Restdt] The results indicated that the tea polyphenols and pigment obviously disturbed the mensuration of tea polysaccharides, other- wise the interferences of protein, caffeine and amino acids were less comparatively. A pretreat method of removing these disturbances was established to measure the content of tea polysaecharides. The method was used to extract dry tea with boiling water, filtrate, treate with H2O2, precipitate with the addition of PVPP, filtrate. And green tea polysaccharides content was 1.83%. Black tea polysaccharides content was 2.26% and olong tea polysaceharides content was 1.37% , which were lower than tea polysaccharides content of literature reports. [Conclusion] The pretreat method is simply and accurately to be used to measure contents of TPS.