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当前位置: 首页 > 文章 > 冲泡过程中西湖龙井茶黄酮苷类浸出特性及滋味贡献分析 茶叶科学 2015 (3) 217-224
Position: Home > Articles > Extracting Characteristics of Flavone and Flavonol Glycosides in Xihulongjing Tea under Different Brewing Conditions and Their Contribution to Tea Taste Journal of Tea Science 2015 (3) 217-224

冲泡过程中西湖龙井茶黄酮苷类浸出特性及滋味贡献分析

作  者：
刘阳;陈根生;许勇泉;张英娜;尹军峰
单  位：
中国农业科学院茶叶研究所
关键词：
冲泡;西湖龙井;黄酮苷类;浸出特性;滋味贡献
摘  要：
本研究提出了一种基于HPLC的茶叶黄酮苷类物质检测方法,采用此方法分析了西湖龙井茶中黄酮苷类物质在不同冲泡条件下的浸出特性,并通过Dot值(浓度与阈值的比值)分析黄酮苷类物质对茶汤滋味的影响。结果表明:(1)该检测方法可以较好地分离和测定茶叶中11种黄酮苷类物质;(2)传统冲泡条件下,西湖龙井茶中以杨梅素-3-O-半乳糖苷(Myr-gala)和槲皮素-3-O-芸香糖苷(Que-rut)为主,随着冲泡温度的提高和时间的延长,11种黄酮苷类物质除了山柰酚-3-O-芸香糖苷(Kae-rut)外,都呈不同程度的增加,其中槲皮素-3-O-芸香糖苷(Que-rut)和槲皮素-3-O-半乳糖苷(Que-gala)的浸出速率较快,而杨梅素-3-O-鼠李糖苷(Myr-rha)和牡荆素-2"-O-鼠李糖苷(Vit-rha)的浸出速率较慢;(3)通过Dot值分析,槲皮素-3-O-芸香糖苷(Que-rut)、槲皮素-3-O-半乳糖苷(Que-gala)和杨梅素-3-O-半乳糖苷(Myr-gala)的Dot值均高于10,可能是茶汤滋味的重要贡献物质。
译  名：
Extracting Characteristics of Flavone and Flavonol Glycosides in Xihulongjing Tea under Different Brewing Conditions and Their Contribution to Tea Taste
作  者：
LIU Yang;CHEN Gensheng;XU Yongquan;ZHANG Yingna;YIN Junfeng;Tea Research Institute, Chinese Academy of Agricultural Sciences, Engineering Research Cent er for Tea Processing;Graduate school of Chinese academy of agricultural sciences;
关键词：
brew condition,Xihulongjing tea,flavone and flavonol glycosides,extracting characteristic,taste contribution
摘  要：
The study proposed a standard analyzing method based on high performance liquid chromatography combined with ultraviolet(UV) to quantify extracting characteristics of flavone glycosides in Xihulongjing tea under different brewing conditions, and their contributions to taste was estimated by Dot factor(Dose-over-Threshold). Results indicated that:(1) This method can be used to separate and quantify eleven flavone and flavonol glycosides in tea;(2) In traditional brewing conditions, Myr-gala and Que-rut were the principal flavonol glycosides in Xihulongjing tea. With brewing temperature and time rising, eleven flavo ne and flavonol glycosides except Kae-rut increased variably with the raising of brewing temperature and the prolonging of brewing time, Que-rut and Que-gala leached fastly, while Myr-rha and Vit-rha leached slowly among 11 flavone and flavonol glycosides;(3)All of the Dot factors of Que-rut、Que-gala and Myr-gala were higher than 10. According to the definition of Dot factor, they may be showed a significant contributor to tea taste.

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