本文選題：花青素 + 紫娟��； 參考：《中國(guó)農(nóng)業(yè)科學(xué)院》2017年碩士論文

【摘要】：植物中花青素因其天然豐富的來(lái)源、優(yōu)良的生理保健功能和廣闊的利用前景,引起了人們極大的關(guān)注。茶葉作為三大飲料之一,隨著近年來(lái)越來(lái)越多富含花青素的紫芽茶面世,其花青素組成和含量一直是研究的熱點(diǎn)。但是,由于茶葉中花青素分析方法的限制,國(guó)內(nèi)外關(guān)于茶葉中花青素的組分及含量的報(bào)道差異巨大,導(dǎo)致數(shù)據(jù)間缺乏比較性和參考性,并影響了茶葉中花青素的進(jìn)一步開(kāi)發(fā)利用。本研究以紫娟茶作為研究對(duì)象,對(duì)比考察了茶葉中花青素不同提取條件,建立了花青素組成和含量定性定量的高效液相色譜-質(zhì)譜聯(lián)用技術(shù)(HPLC-MS)方法;利用建立的HPLC-MS分析方法分析了紫娟花青素總量,及其在紫娟綠茶、紅茶和白茶加工過(guò)程中的組分變化規(guī)律。主要研究結(jié)果如下:1.針對(duì)目前已報(bào)道的分析方法只能對(duì)茶葉中少數(shù)幾種花青素組分進(jìn)行檢測(cè)的現(xiàn)狀,優(yōu)化建立了紫娟中花青素的酸性乙醇提取方法和HPLC-MS分析方法,可對(duì)14種花青素組分同時(shí)進(jìn)行定性與定量檢測(cè),檢測(cè)限為0.01-0.05μg/mL,線性r為0.9819-0.9981,加標(biāo)回收率98.24-102.66%,發(fā)現(xiàn)紫娟中主要存在9種花青素組分。2.通過(guò)對(duì)于紫娟烘青中花青素總量和組分在綠茶加工過(guò)程中的變化規(guī)律研究,發(fā)現(xiàn)紫娟烘青加工過(guò)程中花青素總量明顯下降。綠茶加工中的殺青和干燥過(guò)程中的高溫處理是影響花青素穩(wěn)定性的的關(guān)鍵步驟,攤放和揉捻過(guò)程對(duì)花青素含量影響不大。紫娟烘青足火中主要損失的花青素糖苷有3種:飛燕草-3-O-(6-香豆酰)-半乳糖苷、矢車菊素-3-O-(6-香豆酰)-半乳糖苷和飛燕草-3-O-半乳糖苷,較鮮葉分別下降55.69%,78.91%,80.00%。3.紫娟紅茶加工過(guò)程中,發(fā)酵過(guò)程對(duì)花青素含量影響最為劇烈,萎凋、揉捻和干燥過(guò)程對(duì)花青素含量影響不顯著。紫娟紅茶成品茶花青素含量為0.33mg/g較鮮葉下降92.90%。在整個(gè)紫娟紅茶加工過(guò)程中,花青素組分減少含量下降,飛燕草色素和矢車菊色素在發(fā)酵過(guò)程中分解,占花青素主要組分飛燕草-3-O-半乳糖苷,矢車菊素-3-O-半乳糖苷,飛燕草-3-O-(6-香豆酰)-半乳糖苷和矢車菊素-3-O-(6-香豆酰)-半乳糖苷分別損失98.21%、85.88%、97.60%和92.52%,花青素含量減少92.89%。4.紫娟白茶加工過(guò)程中,受萎凋時(shí)間和干燥高溫的影響,花青素總量和組分均呈現(xiàn)減少趨勢(shì),紫娟白茶中矢車菊色素和飛燕草色素在加工過(guò)程中分解,花青素含量較鮮葉下降68.30%。
[Abstract]:Anthocyanins in plants have attracted great attention due to their rich natural sources, excellent physiological health care function and broad utilization prospects. Tea as one of the three major beverages, with the emergence of more and more anthocyanin-rich purple bud tea in recent years, its anthocyanin composition and content has been the focus of research. However, due to the limitation of the analytical methods of anthocyanins in tea, the reports on the components and contents of anthocyanins in tea leaves vary greatly at home and abroad, which leads to the lack of comparison and reference among the data. The further development and utilization of anthocyanins in tea were also affected. In this study, different extraction conditions of anthocyanins in tea were compared and investigated, and a high performance liquid chromatography-mass spectrometry (HPLC-MS) method was established for qualitative and quantitative analysis of anthocyanins. The total amount of anthocyanin and its components in processing of green tea, black tea and white tea were analyzed by using the established HPLC-MS analysis method. The main results are as follows: 1. In view of the present situation that the reported analytical methods can only detect a few anthocyanins in tea, the acid ethanol extraction method and the HPLC-MS analysis method of anthocyanins in Zizhuanjuan were optimized and established. The detection limit was 0.01-0.05 渭 g / mL, the linear r was 0.9819-0.9981. The recovery rate was 98.24-102.66%. The total amount of anthocyanins and its components in roasted green tea were studied. It was found that the total amount of anthocyanins decreased obviously during the processing of green tea. Green tea treatment and high temperature treatment during green tea processing and drying are the key steps to affect the stability of anthocyanins, but the spreading and rolling processes have little effect on anthocyanin content. There were three major losses of anthocyanin glycosides in roasted green foot fire of Zizhuanjuan, which were -3-O-6-coumaryl-galactoside, cornulin -3-O-6-coumaryl-galactoside, and swallows grass -3-Ogalactoside, which decreased by 55.6978.91% compared with fresh leaves, 55.6978.91% and 80.00.5%, respectively, and decreased by 55.6978.91%, compared with that of fresh leaves, and decreased by 55.6978.91%, 55.6978.91%, respectively. The effect of fermentation on anthocyanin content was most intense, while withering, rolling and drying had no significant effect on anthocyanin content. The content of anthocyanin in finished tea of red tea was 92.90% lower than that of fresh leaves. During the whole processing process, the anthocyanin component decreased and the content of anthocyanin decreased, and the pigment of Swallow and the pigment of cornflower decomposed during the fermentation process, which accounted for the main components of anthocyanin: -3-Ogalactoside, -3-Ogalactoside, the main components of anthocyanin. The contents of anthocyanin and anthocyanin decreased by 98.21%, 97.60% and 92.52%, respectively. Under the influence of withering time and drying and high temperature, the total amount and composition of anthocyanin decreased. The content of anthocyanin decreased 68.30% in the course of processing, and the content of anthocyanin was 68.30% lower than that of fresh leaves.
【學(xué)位授予單位】：中國(guó)農(nóng)業(yè)科學(xué)院
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2017
【分類號(hào)】：TS272.4;O657.63

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本文編號(hào)：1978591