新会柑茶制品中儿茶素及橙皮苷的溶出性研究

Study on dissolution of catechin and hesperidin in Xinhui citrus tea products

采用液相色谱法对新会柑茶制品及其浸出液中的儿茶素及橙皮苷进行了测定分析,实验发现儿茶素含量与新会柑茶制品中茶叶的发酵程度密切相关,而橙皮苷含量变化较小;新会柑茶制品采用90℃热开水冲泡50s,可以得到儿茶素及橙皮苷最大的溶出率,冲泡次数以3~5次为宜,第1次冲泡的溶出率最大。

Catechin and hesperidin in Xinhui citrus tea products and their extracts were detected by liquid chromatography. The results showed the content of catechin was closely related to the fermentation degree of tea in Xinhui citrus tea products, while hesperidin changed slightly. The maximum dissolution rate of catechin and hesperidin can be obtained when Xinhui citrus tea products are brewed in hot boiling water at 90℃ for 50 seconds.The optimum brewing times were 3~5 times, and the highest dissolution rate can be obtained in the first brewing.