茶叶的电子自旋共振波谱的研究

Studies of Tea by Means of Electron Spin Resonance Spectroscopy

用电子自旋共振波谱仪对茶叶中自由基和金属Mn(Ⅱ)离子进行了检测和研究,结果表明:1)干茶叶、茶渣中存在g=2.0059±0.0002,△Hpp=8～9G的自由基;2)干茶叶、茶渣、茶汤中可观察到在Ms=1/2←→-1/2跃迁的六条线,且△H_(3-4)≌96G的Mn(Ⅱ)特征波谱;3)茶叶的自由基受水、温度诸因素的影响,茶渣的自由基和金属Mn(Ⅱ)浸出量与冲泡时间、温度、冲泡用水量具有相关性。

The free radical and Mn(Ⅱ) ion in tea were studied by means of Electron Spin Resonance Spectroecopy. The experimental results show: (1) g=2. 005 9±0. 000 2,△Hm=8-9Gthe free radical in tea and tea residue can be obtained. (2) The Ms = 1/2 ←→-1/2 , △H3-4= 96G sixmain spectral lines which are Mn(Ⅱ) specific spectrum are also obtained in tea and tea soup. (3) Content of the free radical in tea and Mn(Ⅱ) in tea soup are interrelated to making-tea temperature, time and concentration.