| 茶叶中咖啡因和儿茶素类物质的提取及含量测定 |
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| 引用本文： | 茶叶中咖啡因和儿茶素类物质的提取及含量测定.茶叶中咖啡因和儿茶素类物质的提取及含量测定[J].首都医学院学报,2019,40(5):738-743. |
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| 作者姓名： | 茶叶中咖啡因和儿茶素类物质的提取及含量测定 |
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| 作者单位： | 首都医科大学药学院实验教学中心, 北京 100069 |
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| 基金项目： | 北京市教育委员会人才培养质量建设项目（PXM2017_014226_000073），首都医科大学2019年度教学建设性项目（119002）。 |
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| 摘 要： | 目的 研究加热和超声法同时提取茶叶中的咖啡因（caffeine，CAF）、表没食子儿茶素没食子酸酯（epigallocatechin gallate，EGCG）、表儿茶素没食子酸酯（epicatechin gallate，ECG）、表儿茶素（epicatechin，EC）的最佳提取工艺。方法 采用高效液相色谱仪为检测手段，分别研究乙醇浓度、提取时间、料液比对用加热法和超声法提取茶叶4种有效成分的影响。结果 加热浸提法的工艺是乙醇体积分数为65%，料液比为1∶25，加热85℃搅拌提取30 min；超声波浸提的工艺是乙醇体积分数为65%，料液比为1∶25，室温超声提取60 min。结论 两种提取工艺提取效率相当，4种有效成分在提取液中的含量从高到底的顺序为EC、EGCG、CAF、ECG；儿茶素类物质EC、EGCG、ECG在绿茶、花茶中的含量显著高于红茶和普洱茶。
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| 关 键 词： | 茶叶 咖啡因 儿茶素 加热提取 超声提取 |
| 收稿时间： | 2019-05-14 |
Extraction process and determination of caffeine and catechins from tea |
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| Shao Jianqun,Li Qingyuan,Wang Yuji,Zhang Feng.Extraction process and determination of caffeine and catechins from tea[J].Journal of Capital University of Medical Sciences,2019,40(5):738-743. |
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| Authors: | Shao Jianqun Li Qingyuan Wang Yuji Zhang Feng |
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| Affiliation: | Experimental Teaching Center, School of Pharmaceutical Sciences, Capital Medical University, Beijing 100069, China |
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| Abstract: | Objective Research on heating and ultrasonic method optimum extraction technology of caffeine (CAF),epigallocatechin gallate (EGCG), epicatechin gallate (ECG),epicatechin (EC) in tea. Methods The amounts of effective components from tea were determined by high performance liquid chromatography (HPLC) and the ethanol concentration, extraction time and solid-liquid ratio as the factors affecting were studied. Results Heating extraction process was ethanol concentration of 65%, solid-liquid ratio of 1:25 and extraction for 30 min at 85℃. Ultrasonic extraction process was ethanol concentration of 65%, solid-liquid ratio of 1:25 and ultrasonic for 60 min at room temperature. Conclusion The results showed that two kinds of extraction technology had the same extraction efficiency and four kinds of effective components in the extract content from the high to the end order were EC, EGCG, CAF and ECG. Catechin material in EC, EGCG and ECG in green tea and scented tea were significantly higher than that of black tea and puer tea. |
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| Keywords: | tea caffeine catechins heating extraction ultrasonic extraction |
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