茶红素分离及稳定性研究

茶叶科学 ›› 2017, Vol. 37 ›› Issue (2): 201-210.

茶红素分离及稳定性研究

李山^1,2, 陈小强², 滑金杰¹, 李佳¹, 董春旺¹, 王银诚¹, 江用文¹, 袁海波^1,*

1. 中国农业科学院茶叶研究所国家茶产业工程技术研究中心,浙江杭州 310008;
2. 湖北工业大学,生物工程与食品学院,湖北武汉 430068

收稿日期:2016-11-08 修回日期:2017-02-16 出版日期:2017-04-15 发布日期:2019-08-22
通讯作者: *192168092@tricaas.com
作者简介:李山，男，硕士研究生，从事茶叶加工技术与品质化学方面的研究。
基金资助:
国家茶叶产业技术体系红茶加工岗位（CARS-23）、中国农业科学院科技创新工程（CAAS-ASTIP-TRICAAS）、浙江省农产品化学与加工技术重点实验室/浙江省农业生物资源生化制造协同创新中心（2016KF0012）

Separation and Stability Analysis of Thearubigins

LI Shan^1,2, CHEN Xiaoqiang², HUA Jinjie¹, LI Jia¹, DONG Chunwang¹, WANG Yincheng¹, JIANG Yongwen¹, YUAN Haibo^1,*

1. Tea Research Institute, Chinese Academy of Agricultural Sciences, Engineering Research Center for Tea Processing, Hangzhou 310008, China;
2. School of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China

Received:2016-11-08 Revised:2017-02-16 Online:2017-04-15 Published:2019-08-22

摘要/Abstract

摘要： 采用茶汤有机试剂萃取分离,并分别经过反相C₁₈柱层析纯化,制备出乙酸乙酯层、正丁醇层和酸性正丁醇层三部分茶红素。根据紫外可见光波扫描计算出色价,并研究了茶红素在不同条件下的稳定性。结果表明,30%、50%和70%甲醇梯度洗脱,纯化后3类茶红素液相检测发现无咖啡碱和茶黄素,仅有少量儿茶素杂质。纯化后色素色价分别为乙酸乙酯层128.04,正丁醇层91.04,酸性正丁醇层76.16。遮光处理,pH=3酸性条件,45℃以下贮藏,有利于茶红素的稳定性。

关键词: 茶红素, 柱层析, 色价, 稳定性

Abstract: In this study, thearubigins were extracted by organic extraction, and purified by reversed-phase C₁₈column chromatography to obtain three types of thearubigins, namely ethyl acetate, n-butanol and acid n-butanol extracts. The stability of thearubigins under different conditions was analyzed by scanning UV-Vis absorption wavelength based on color difference. The results showed that there was no caffeine and theaflavins, but only a small amount of catechins were detected in the three kinds of thearubigins after 30%, 50% and 70% methanol gradient elution. The color values of thearubigins after purification were 128.04 for ethyl acetate extracts, 91.04 for n-butanol extracts and 76.16 for acidic n-butanol extracts. Shading treatment, pH=3 acidic conditions and temperature below 45℃will facilitate the stability of thearubigins.

Key words: thearubigins, chromatography, color values, stability

中图分类号:

李山, 陈小强, 滑金杰, 李佳, 董春旺, 王银诚, 江用文, 袁海波. 茶红素分离及稳定性研究[J]. 茶叶科学, 2017, 37(2): 201-210.

LI Shan, CHEN Xiaoqiang, HUA Jinjie, LI Jia, DONG Chunwang, WANG Yincheng, JIANG Yongwen, YUAN Haibo. Separation and Stability Analysis of Thearubigins[J]. Journal of Tea Science, 2017, 37(2): 201-210.

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