不同枸杞叶茶中黄酮、多酚及氨基酸组成分析

Analysis of Flavones,Polyphenols and Amino Acids in Tea of Leaves from Different Wolfberry

选取9个不同生产厂家、品种枸杞叶及其叶/芽茶样本,采用分光光度法分析黄酮和多酚的含量,采用氨基酸分析仪分析氨基酸含量及组成情况。结果表明,黑果枸杞芽茶总多酚和总黄酮含量分别为14.73%和8.23%,显著高于其它各样本,并含有相对较高的氨基酸含量(25.33%)。除个别样品外,样本间黄酮和多酚含量均存在显著差异,且多酚含量均高于黄酮含量。因此,不同生产厂家、品种、栽培条件下的枸杞叶及其叶/芽茶的黄酮、多酚、氨基酸含量与组成差异较大。黑果枸杞芽茶多酚类物质含量最高,可以作为优质资源加以开发利用,此外,宁杞1号和宁杞7号的嫩枝扦插苗也可作为良好的富含酚类物质的资源。

Nine samples of leaves or leaves tea from different wolfberry were collected.The total flavonoids and polyphenols was determined by means of spectrophotometry,the amino acid compositions and contents were analyzed by amino-acid andlyser.The results showed that the contents of total polyphenols and total flavonoids in the buds tea of wolfberry were significantly higher than those of other samples,which respectively was 14.73%and 8.23%,and the buds were also higher in amino acids content,which was 25.33%.There were significant differences between flavone and polyphenol content in different samples with a few exceptions,and the content of polyphenol was higher than the flavone.It was concluded that the contents and the compositions of flavonoids,polyphenols and amino acids in leaves/tea of wolfberry in different conditions were different.The buds tea of wolfberry could be developed as high quality resources because of rich in polyphenols,the twig cuttings of Ningqi No.1 and Ningqi No.7 could also be developed and utilized as good resources rich in high contents of total polyphenols.