茶叶氟测定方法以及龙井茶的香气研究
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摘要
中国是世界最大的茶叶种植国,有着悠久的饮茶历史和庞大的具有饮茶习惯的人群,随着人们生活水平的提高和健康意识的增强,对茶叶品质的要求越来越高,而茶叶品质是由茶叶中的成分决定的。茶树鲜叶采下后,一般不经洗涤就直接进行加工,饮茶时人们只饮用茶水,而不会去吃茶渣,检测茶叶中的成分,要针对茶水来进行。因此对茶水中成分的检测非常重要,为了力求检测值的准确性,国际标准法对茶叶中的茶多酚,咖啡碱,氨基酸等成分的检测在不断地更新。现分别用GB/T8313的2002版和2008版中茶多酚的测定方法对黑茶及其他茶种的茶多酚进行测定,得出的茶多酚的含量有明显的差异,再用液相色谱法进样,分析存在差异的原因。黑茶中除青砖与茯砖用GB/T 8313—2002法比GB/T 8313—2008法测定的茶多酚含略低外,其它基本上用GB/T 8313—2002法比GB/T 8313—2008法测定的茶多酚含量高,基本高出20%-40%。经过对茶多酚提取液的儿茶素液相色谱检测,发现青砖与茯砖的儿茶素主要为EGCG,分别占各自茶多酚的58%与46%左右。
氟是人体必需的微量元素之一,摄入过量和不足都会影响人体健康[1]：因此准确的测定食物中氟的含量非常重要。参考近年来国内外对氟离子的测定方法,采用氟离子选择性电极法测定茶叶中的氟。茶叶中的氟测定时,除了测定方法以外,茶叶的浸泡条件也有很大影响。本文选择最佳的处理条件,主要从缓冲溶液的成份、茶叶粉碎度、浸泡时间、浸泡所用盐酸的浓度、温度、茶水比例这几方面来考察。实验证明不同的浸泡条件所测的氟含量结果不同,有的条件对结果影响较大,有的则几乎无影响。得出的最佳浸泡条件为：茶叶磨碎,加入浓度为0.10 N的盐酸10 ml,配成1 g茶：50 m1水的茶水比例,浸泡1小时。
龙井茶是我国的传统名茶,始产于宋,闻于元,扬于明,盛于清,至今已有一千二百多年的历史。龙井茶色泽翠绿,香气馥郁,甘醇爽口,形如雀舌,具有“色绿、香郁、味甘、形美”的品质特征,历史上分为狮峰龙井、梅坞龙井、西湖龙井三种。近年来,随着市场经济的发展,消费者对名优绿茶的需求日益增加,古老的名茶焕发了蓬勃的生机,龙井茶的生产一度遍布浙江省50个县。茶叶香气是反映茶叶品质的重要指标,它的形成受多种因素的影响,不同茶类,不同产地的茶叶具有各自独特的香气。各产区龙井茶由于其地理环境、制作工艺的差异,产品品质也各具特色。同时,不同茶树品种鲜叶制作的龙井茶品质也不尽相同。现分析六种龙井的香气成分,比较它们的香气特点,对于以后龙井茶叶的产地和加工过程的选择有借鉴意义。
China has the largest area to grow tea in the world,which also has the long history of drinking tea and enormous people who are accustomed to drink tea.Higher and higher demands are proposed on the tea quality with the improvement of the living level and health consciousness. The type,the content and the ratio of the tea components are closely related to the tea quality.The fresh leaves from tea plant are directly in the process of making without washing-up.We usually drink the water which dip in the tea,but not to eat the tea-leaf. We should detect the tea components using the tea-water other than the tea-leaf.
Recently,in order to make the detection more accurate,the national standard method using for detection is always changing.In this study determined several dark tea's tea polyphenols content,and use the GB/T8313-2002 method and GB/T8313-2008 method to determine the tea polyphenols of dark tea and other teas. Meanwhile,several tea polyphenols extracts were determined by liquid chromatography, to analyze the reasons of the differences of tea polyphenols content of these teas.
Using GB/T8313-2002 method and GB/T8313-2008 method to determine the tea polyphenols content have obvious differences. Dark tea, except Qingzhuan tea and Fuzhuan tea, the result of tea polyphenols content determination which used GB/T8313-2002 method to determine are lower than that used GB/T8313-2008 method to determine,the other are higher than GB/T8313-2008 method, basically higher at 20%-40%.Determined the catechins of tea polyphenols extracts by HPLC, found out that the main composition of Qingzhuan tea and Fuzhuan tea's catechins is EGCG, each accounted for 58% and 46% Polyphenols or so.
Fluoride is one of the necessary human elements.It can be imbursmented in human body,affect the body health.It should be necessary to detect the fluoride ratio of food accurately. In recent years,there are many methods to determine the fluoride at home and abroad.We determine fluoride of tea water by the use of fluoride ion-selective electrode.Soaking condition is also the influence factor in the determination of fluoride in tea water excpte the determination method.The purpose of this paper is to select the best way by comparision from some factors,for example;the composition of buffer solution,the reduction ratio,the time of soaking, the hydrochloric concentration in using,the temperature,the ratio of tea and water.The content of fluoride in the same tea is different using the distinct soaking condition when some factors are evident,the others are negelectful.The best soaking conditions are:the ground tea,the HCL concentration 0.10N 10ml,the ratio of tea and water 1g:50ml,the time one hour.
Longjing tea is one of the traditional well-known tea in our country.It was produced in Song Dynasty,famous in the Yuan Dynasty,developed in the Ming Dynasty and boomed in the Qing Dynasty.It has a history of more than one thousand and two hundred years. After a glass of Long Jing tea is made, you should first look at its fresh green tea leaves in beautiful shape, then lift the glass to smell its aroma before enjoying its refreshing taste. Longjing tea is famous for its green color, delicate aroma, mellow taste and beautiful shapeLongjing tea in history may be divided into three kinds:Shi Feng Longjing,Mei Wu long jing and West Lake Long jing.In recent years,with the development of market economy,the need for the good green tea is increasing.Longjirig tea is brought flourishingly opportunity of survival.There are fifty cities to grow Longjing in Zhejiang province.The tea aroma is one of the important indexes for the tea quality.Many factors influence the tea aroma,for example,different tea,different producing area and so on.This is also true for Longjing.Now we detect six kinds of Longjing tea in order to compare their advantage and disadvantage.The meaning of this is to select the best producing process.
氟是人体必需的微量元素之一,摄入过量和不足都会影响人体健康[1]：因此准确的测定食物中氟的含量非常重要。参考近年来国内外对氟离子的测定方法,采用氟离子选择性电极法测定茶叶中的氟。茶叶中的氟测定时,除了测定方法以外,茶叶的浸泡条件也有很大影响。本文选择最佳的处理条件,主要从缓冲溶液的成份、茶叶粉碎度、浸泡时间、浸泡所用盐酸的浓度、温度、茶水比例这几方面来考察。实验证明不同的浸泡条件所测的氟含量结果不同,有的条件对结果影响较大,有的则几乎无影响。得出的最佳浸泡条件为：茶叶磨碎,加入浓度为0.10 N的盐酸10 ml,配成1 g茶：50 m1水的茶水比例,浸泡1小时。
龙井茶是我国的传统名茶,始产于宋,闻于元,扬于明,盛于清,至今已有一千二百多年的历史。龙井茶色泽翠绿,香气馥郁,甘醇爽口,形如雀舌,具有“色绿、香郁、味甘、形美”的品质特征,历史上分为狮峰龙井、梅坞龙井、西湖龙井三种。近年来,随着市场经济的发展,消费者对名优绿茶的需求日益增加,古老的名茶焕发了蓬勃的生机,龙井茶的生产一度遍布浙江省50个县。茶叶香气是反映茶叶品质的重要指标,它的形成受多种因素的影响,不同茶类,不同产地的茶叶具有各自独特的香气。各产区龙井茶由于其地理环境、制作工艺的差异,产品品质也各具特色。同时,不同茶树品种鲜叶制作的龙井茶品质也不尽相同。现分析六种龙井的香气成分,比较它们的香气特点,对于以后龙井茶叶的产地和加工过程的选择有借鉴意义。
China has the largest area to grow tea in the world,which also has the long history of drinking tea and enormous people who are accustomed to drink tea.Higher and higher demands are proposed on the tea quality with the improvement of the living level and health consciousness. The type,the content and the ratio of the tea components are closely related to the tea quality.The fresh leaves from tea plant are directly in the process of making without washing-up.We usually drink the water which dip in the tea,but not to eat the tea-leaf. We should detect the tea components using the tea-water other than the tea-leaf.
Recently,in order to make the detection more accurate,the national standard method using for detection is always changing.In this study determined several dark tea's tea polyphenols content,and use the GB/T8313-2002 method and GB/T8313-2008 method to determine the tea polyphenols of dark tea and other teas. Meanwhile,several tea polyphenols extracts were determined by liquid chromatography, to analyze the reasons of the differences of tea polyphenols content of these teas.
Using GB/T8313-2002 method and GB/T8313-2008 method to determine the tea polyphenols content have obvious differences. Dark tea, except Qingzhuan tea and Fuzhuan tea, the result of tea polyphenols content determination which used GB/T8313-2002 method to determine are lower than that used GB/T8313-2008 method to determine,the other are higher than GB/T8313-2008 method, basically higher at 20%-40%.Determined the catechins of tea polyphenols extracts by HPLC, found out that the main composition of Qingzhuan tea and Fuzhuan tea's catechins is EGCG, each accounted for 58% and 46% Polyphenols or so.
Fluoride is one of the necessary human elements.It can be imbursmented in human body,affect the body health.It should be necessary to detect the fluoride ratio of food accurately. In recent years,there are many methods to determine the fluoride at home and abroad.We determine fluoride of tea water by the use of fluoride ion-selective electrode.Soaking condition is also the influence factor in the determination of fluoride in tea water excpte the determination method.The purpose of this paper is to select the best way by comparision from some factors,for example;the composition of buffer solution,the reduction ratio,the time of soaking, the hydrochloric concentration in using,the temperature,the ratio of tea and water.The content of fluoride in the same tea is different using the distinct soaking condition when some factors are evident,the others are negelectful.The best soaking conditions are:the ground tea,the HCL concentration 0.10N 10ml,the ratio of tea and water 1g:50ml,the time one hour.
Longjing tea is one of the traditional well-known tea in our country.It was produced in Song Dynasty,famous in the Yuan Dynasty,developed in the Ming Dynasty and boomed in the Qing Dynasty.It has a history of more than one thousand and two hundred years. After a glass of Long Jing tea is made, you should first look at its fresh green tea leaves in beautiful shape, then lift the glass to smell its aroma before enjoying its refreshing taste. Longjing tea is famous for its green color, delicate aroma, mellow taste and beautiful shapeLongjing tea in history may be divided into three kinds:Shi Feng Longjing,Mei Wu long jing and West Lake Long jing.In recent years,with the development of market economy,the need for the good green tea is increasing.Longjirig tea is brought flourishingly opportunity of survival.There are fifty cities to grow Longjing in Zhejiang province.The tea aroma is one of the important indexes for the tea quality.Many factors influence the tea aroma,for example,different tea,different producing area and so on.This is also true for Longjing.Now we detect six kinds of Longjing tea in order to compare their advantage and disadvantage.The meaning of this is to select the best producing process.
引文
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[1]姚志麟主编.环境卫生学[M].北京：人民卫生出版社,1995,106.
[2]George A. Bray. The epidemic of obesity and changes in food intake:the Fluoride Hypothesis, Phsiology&Behavior, Volume82, Issuel August2004, Pages115-121.
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[5]张蓉.极谱测氟法在天然水和化妆品中的应用[J].云南地质,2005,24(3)：317-320.
[6]李华斌,徐向荣,彭安.高效液相色谱法测定水和尿中的氟[J].理化检验(化学分册),1998,34(10)：435-436.
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[11]陈一虎,吴忠庆,冷忠芳,等.不同商品茶中氟含量的测定与研究[J].茶叶,1996,22(4)：32.
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[14]马立锋,阮建云,石元值,韩文炎.食品中氟的测定方法[S]. Journal of Tea Business.2003.25 (3):103-104.
[15]王维,沈四林,李尚琴.酸浸条件下对氟含量的测定[M]. Journalof Occupational Health and Damage,2004,19(4):35-39.
[1]胡海涛,苗爱清.乌龙茶香气研究进展[J].广东茶叶,2002 (5)：10-14.
[2]陈亚忠,欧浩明.英德市高香型黄炎茶香气化学组成研究[J].广东农业科学,2004(5)：26-27.
[3]唐一春,包云秀,刘德和,等.佛香茶香气成分的研究[J].云南农业大学学报,2006,16(1)：39-40.
[4]陈悦轿,王冬梅,邓炜强,等SDRP和SDE法提取乌龙茶香气成分的比较研究[J].中山大学学报：自然科学版,2005,44(增刊)：275-278.
[5]王华夫,李名君,施兆鹏,等.黑毛茶香气组分的研究[J].茶叶科学,1991,11(增刊)：42-47.
[6]苏新国,蒋跃明,汪晓红,等.固相微萃取法分析凤凰单枞乌龙茶香气组分[J].食品科学,2005,26(11)：213-216.
[7]王华夫.茶叶香型与芳香物质[J].中国茶叶,1989,11(2)；16-17.
[8]山西贞.茶叶香气受产地、品种、施肥量、制茶法左右[J].茶,1994(1)：18-24.
[9]陆松侯,施兆鹏.茶叶审评与检验[M],北京：中国农业出版社,2000,2(1)：101-105.