低pH沉淀法检测茶叶中的结合咖啡碱

doi:10.13305/j.cnki.jts.2013.04.005

Abstract

Abstract: The feasibility and superiority in the determination of conjugated caffeine in tea by the method of low-pH precipitation was investigated in order to provide some theories for the determination of caffeine content in tea accurately. The aqueous extract of green tea, black tea and fermented Pu-erh tea were selected as test samples. The content of conjugated caffeine of the tea samples was determined by the method of low-pH precipitation. Meanwhile, the results of conjugated caffeine content were verified by the method of chloroform-extraction. The results showed as follows: Low-pH precipitation method is suitable for the determination of conjugated caffeine in tea. The content of conjugated caffeine in fermented Pu-erh tea is the highest (2.59%) among the three tea samples. However, the contents of conjugated caffeine in the green tea and black tea were relatively low (0.04% and 0.07% respectively).

Key words: low-pH precipitation, tea, conjugate-caffeine

CLC Number:

SONG Shuang, HUANG Ye-wei, WANG Xuan-jun, YU Hai-shuang, FANG Chong-ye, SHENG Jun, HAO Shu-mei. Determination of Conjugated Caffeine in Tea by Low-pH Precipitation Method[J]. Journal of Tea Science, 2013, 33(4): 322-326.

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Determination of Conjugated Caffeine in Tea by Low-pH Precipitation Method

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