不同氧化程度茶多酚与咖啡因及糖的相互作用

Interaction between Various Oxidation Degrees of Tea Polyphenols and Caffeine or Carbohydrate

本试验以茶多酚为试样,制备出不同氧化程度的茶多酚,利用低p H沉淀法结合高效液相色谱法(HPLC)检测不同氧化程度茶多酚与咖啡因及糖类物质的结合能力,分析比较不同氧化程度的茶多酚与咖啡因及糖的相互作用情况。结果表明:氧化型茶多酚能够与咖啡因或者糖类物质结合,茶多酚的氧化程度与其结合咖啡因及糖类物质的能力呈正比,茶多酚氧化的第3阶段样品可结合(86.97±0.01)%的咖啡因和超过1/4的糖类物质。研究为更加准确地分析茶叶中主要成分的相互关系、茶叶加工过程中多酚类物质的氧化程度监测以及茶叶功效物质基础的准确评判提供一定理论参考。

Tea polyphenols were selected as the test samples and the samples of the tea polyphenols with various oxidation degrees were produced. The combining capacity of the tea polyphenols with various oxi- dation degrees and caffeine or carbohydrate was determined by the method of low-pH precipitation and HPLC. The results showed as follows： oxidative tea polyphenols can be combined with caffeine or carbo- hydrate and the combining capacity of the tea polyphenols and caffeine or carbohydrate was directly pro- portional to the oxidation degrees. The final oxidation stage of tea polyphenols sample could combine （86. 97 ±0. 01 ） % of caffeine or more than 1/4 carbohydrate. This study provides a theoretical reference for more accurate analysis of the interaction of the main tea components, monitoring the oxidation degrees of tea polyphenols during tea processing and accurate evaluation of the function components of tea.