不同烘干温度对金银花叶绿茶主要功能性成分含量的影响

Influence of Different Drying Temperatures on Main Functional Components' Content of Lonicera japonica Tea

以茶叶加工工艺制作的金银花叶片绿茶,测定在制茶工艺过程中,不同烘干温度对制作金银花叶绿茶中总黄酮和绿原酸的含量,采用紫外-可见分光光度计法测定总黄酮含量,采用高效液相色谱法测定绿原酸含量。实验建立了总黄酮和绿原酸的标准曲线,测得50、80、110、140℃温度下金银花叶绿茶总黄酮含量分别为0.39%、0.33%、0.30%、0.19%,绿原酸含量分别为1.44%、1.42%、1.27%、1.22%,平均回收率分别为98.2%和99.6%。随着烘干温度的升高,样品中总黄酮和绿原酸含量呈下降趋势,在80℃条件下烘干,烘干时间短,样品中总黄酮和绿原酸含量高。该方法可有效测定不同烘干温度金银花叶绿茶中总黄酮和绿原酸含量,不同烘干温度金银花叶绿茶中总黄酮和绿原酸含量差异较大,80℃为最佳的烘干温度。

This research aims to measure the content of total flavonoids and chlorogenic acid in Lonicera japonica under different drying temperatures. The authors used UV-visible spectrophotometer method to measure the content of total flavonoids, and high performance liquid chromatography （HPLC） method to measure the content of chlorogenic acid. Based on this research, the authors established a standard curve of total flavonoids and chlorogenic acid. The content of total flavonoids in Lonicera japonica under the temperature 50℃, 80℃, 110℃, 140℃ was 0.39%, 0.33%, 0.30% and 0.19%, respectively; the content of chlorogenic acid was 1.44%, 1.42%, 1.27% and 1.22%, respectively; the average recovery rates of the total flavonoids and the chlorogenic acid were 98.2% and 99.6% respectively. With the increase of drying temperature, the content of total flavonoids and chlorogenic acid in the samples was on the decline. Under the condition of 80℃ drying temperature, the content of total flavonoids and chlorogenic acid in the samples was the highest. This method can effectively measure the content of total flavonoids and chlorogenic acid in Lonicera japonica under different drying temperatures. The result shows that the difference of the content of total flavonoids and chlorogenic acid in Lonicera japonica under different drying temperatures is obvious , and80℃ is the best baking temperature.