CAJ | 학술논문

用1H-NMR分析测定5类茶叶总提取物,检测出约20种物质,包括多种儿茶素（EC,EGC,ECG,EGCG）、氨基酸、茶氨酸、蔗糖、脂肪酸、咖啡因等.通过对茶叶组分的1H-NMR图谱分析,总结了各类茶叶特有的化学成分特征峰,实现了不同种类茶叶的区分：普洱茶含有咖啡因、蔗糖和茶氨酸,有强特征峰;滇红茶的儿茶素由于基本被氧化,因此没有相对应的儿茶素特征峰;乌龙茶在6.36和4.64 ppm有EGC和EC的特强峰,成为其典型的特征峰;滇绿茶和铁观音的核磁图谱最复杂且类似,但由于滇绿茶儿茶素和茶多酚的含量最高,也可以将其有效地区分开.
용1H-NMR분석측정5류다협총제취물,검측출약20충물질,포괄다충인다소（EC,EGC,ECG,EGCG）、안기산、다안산、자당、지방산、가배인등.통과대다협조분적1H-NMR도보분석,총결료각류다협특유적화학성분특정봉,실현료불동충류다협적구분：보이다함유가배인、자당화다안산,유강특정봉;전홍다적인다소유우기본피양화,인차몰유상대응적인다소특정봉;오룡다재6.36화4.64 ppm유EGC화EC적특강봉,성위기전형적특정봉;전록다화철관음적핵자도보최복잡차유사,단유우전록다인다소화다다분적함량최고,야가이장기유효지구분개.
The Fingerprinting of 5 tea samples were analyzed by means of 1H–NMR spectroscopy.Upon initial signal assignment,about 20 chemical constituents in tea were identified,including catechins（EC,EGC,ECG,EGCG）,amino acids,theanine,sucrose,fatty acids,caffeine,etc.The results show that different kinds of tea can be differentiated based on their chemical composition.Furthermore,the chemical constituents that can be used as the fingerprints for differentiating different types of tea were found.Puer tea had the strong characteristic peaks owing to its caffeine,sucrose and theanine;Dian black tea did not have a NMR peak which belonged to catechins;Wulong tea had two strong peaks at 6.36 and 4.64 ppm,which was attributed to EGC and EC;The NMR peak of Dianlv tea was similar to that of Tieguanyin tea with very complicated peaks;thanks to the fact that the catechins of Dian green tea were more than those of Tieguanyin tea,it was easily distinguished.