本文优化改进了茶叶中有机磷农药残留检测的气相色谱法,样品经正己烷和乙酸乙酯的混合溶剂提取,CARB固相萃取柱净化,以正己烷和乙酸乙酯的混合溶剂洗脱。CP-SIL 24 CB柱(30M×0.32MM×0.25 M M)分离,PFPD检测器检测,12MIN内14...本文优化改进了茶叶中有机磷农药残留检测的气相色谱法,样品经正己烷和乙酸乙酯的混合溶剂提取,CARB固相萃取柱净化,以正己烷和乙酸乙酯的混合溶剂洗脱。CP-SIL 24 CB柱(30M×0.32MM×0.25 M M)分离,PFPD检测器检测,12MIN内14种有机磷实现良好的分离。各组分在0.02～2.0 M G/ML浓度范围内具有良好的线性关系,相关系数R≥0.99,回收率为85.6%～114.2%,相对标准偏差为0.4%～6.7%,检出限为0.005MG/KG～0.02MG/KG。该方法快速、简便、灵敏、准确,在实际应用中效果良好。展开更多
[Objective] We aimed to investigate the differences of polyphenols content in Anxi Tieguanyin tea among different seasons and relationship between polyphenols and tea quality.[Method] The content of total polyphenols ...[Objective] We aimed to investigate the differences of polyphenols content in Anxi Tieguanyin tea among different seasons and relationship between polyphenols and tea quality.[Method] The content of total polyphenols and main phenolic compounds was analyzed by spectrophotometry and HPLC and the sensory quality assessment was carried out.[Result] There were significant differences in the content of polyphenols in Anxi Tieguanyin tea among different seasons.The summer tea had a higher content of polyphenols and ester type catechins and a heavier undesirable taste with more bitterness and astringency than spring tea and autumn tea with lower quality in general.The flavonol content of spring and autumn tea was significantly higher and the color of tea soup was better.[Conclusion] This study provided a basis for the quality improvement of summer tea by regulating the content of total polyphenols and provided a basic data for chemical analysis of Oolong tea.展开更多
文摘本文优化改进了茶叶中有机磷农药残留检测的气相色谱法,样品经正己烷和乙酸乙酯的混合溶剂提取,CARB固相萃取柱净化,以正己烷和乙酸乙酯的混合溶剂洗脱。CP-SIL 24 CB柱(30M×0.32MM×0.25 M M)分离,PFPD检测器检测,12MIN内14种有机磷实现良好的分离。各组分在0.02～2.0 M G/ML浓度范围内具有良好的线性关系,相关系数R≥0.99,回收率为85.6%～114.2%,相对标准偏差为0.4%～6.7%,检出限为0.005MG/KG～0.02MG/KG。该方法快速、简便、灵敏、准确,在实际应用中效果良好。
基金Supported by Program of Fujian Provincial Bureau of Quality and Technical Supervision--Applied Research about Exogenous Enzymes for Quality Improvement of Anxi Tieguanyin Tea(FJQI2009006)Program of Administration of Quality Supervision,Inspection and Quarantine--Application of Chemical Analysis and Quality Control in Traceable Identification of Anxi Tieguanyin Tea(201210075-3)~~
文摘[Objective] We aimed to investigate the differences of polyphenols content in Anxi Tieguanyin tea among different seasons and relationship between polyphenols and tea quality.[Method] The content of total polyphenols and main phenolic compounds was analyzed by spectrophotometry and HPLC and the sensory quality assessment was carried out.[Result] There were significant differences in the content of polyphenols in Anxi Tieguanyin tea among different seasons.The summer tea had a higher content of polyphenols and ester type catechins and a heavier undesirable taste with more bitterness and astringency than spring tea and autumn tea with lower quality in general.The flavonol content of spring and autumn tea was significantly higher and the color of tea soup was better.[Conclusion] This study provided a basis for the quality improvement of summer tea by regulating the content of total polyphenols and provided a basic data for chemical analysis of Oolong tea.
