CAJ | 학술논문

目的：使用亲水性 C18硅胶反相色谱柱同时分离测定红茶中11种有机酸。方法经 ACCHROM XAqua C18柱(4.6 mm×150 mm,5μm)分离,以0.1%三氟乙酸-乙腈为流动相梯度洗脱,流速1.0 mL/min,柱温25℃,检测波长214 nm。结果11种有机酸在13 min 内实现基线分离,平均回收率为92.07%~101.64%,相对标准偏差为0.54%~1.93%,各有机酸线性相关系数r>0.9986。对不同产地6个红茶样品进行测定,云南凤庆红茶样品有机酸含量最高(668.62 mg/L),锡兰红茶样品含量最低(386.67 mg/L)；红茶有机酸以草酸为主,含量范围在119.67~193.18 mg/L；乳酸(0~193.43 mg/L)和乙酸(36.62~193.98 mg/L)含量在不同产地红茶样品中相对差异较大。结论本实验建立了一种较准确、高效、简便的茶叶有机酸检测技术与方法,运用此方法测定不同产地红茶有机酸含量并分析与比较不同红茶的有机酸组分差异性,并为红茶品质风味的审评及加工工艺改良提供一定数据参考。
목적：사용친수성 C18규효반상색보주동시분리측정홍다중11충유궤산。방법경 ACCHROM XAqua C18주(4.6 mm×150 mm,5μm)분리,이0.1%삼불을산-을정위류동상제도세탈,류속1.0 mL/min,주온25℃,검측파장214 nm。결과11충유궤산재13 min 내실현기선분리,평균회수솔위92.07%~101.64%,상대표준편차위0.54%~1.93%,각유궤산선성상관계수r>0.9986。대불동산지6개홍다양품진행측정,운남봉경홍다양품유궤산함량최고(668.62 mg/L),석란홍다양품함량최저(386.67 mg/L)；홍다유궤산이초산위주,함량범위재119.67~193.18 mg/L；유산(0~193.43 mg/L)화을산(36.62~193.98 mg/L)함량재불동산지홍다양품중상대차이교대。결론본실험건립료일충교준학、고효、간편적다협유궤산검측기술여방법,운용차방법측정불동산지홍다유궤산함량병분석여비교불동홍다적유궤산조분차이성,병위홍다품질풍미적심평급가공공예개량제공일정수거삼고。
Objective To establish a method for the simultaneous separation and determination of 11 kinds of organic acids in black tea by reversed-phase high performance liquid chromatography on a polar-enhanced C18 column. Methods Separation was achieved using an ACCHROM XAqua C18 column (4.6 mm×150 mm, 5μm), under the gradient elution with the mobile phase of acetonitrile and 0.1%( v:v ) formic acid/water, 1.0 mL/min, 25 ℃ and detection at 214 nm. Results The separation was easily completed in 13 min and the recoveries of 11 kinds of organic acids were from 92.07%to 101.64%, with the relative standard deviation between 0.54%~1.93%, and the coefficients of correlation were not less than 0.9986. Six black tea samples from different districts were determined, the organic acids contents of the sample from Fengqing, Yunnan was the highest (668.62 mg/L), while Ceylon tea sample was the lowest (386.67 mg/L);the oxalic acid occupied the highest ratio in black tea organic acids and varied from 119.67~193.18 mg/L in 6 samples, and the contents fluctuation of lactic acid and acetic acid were relatively larger in 6 samples as 0~193.43 mg/L and 36.62~193.98 mg/L, respectively. Conclusion This experiment has established a relatively accurate, efficient, convenient detection technology and method of organic acids in tea, using the method to detect organic acid contents in black tea from different regions. It provided some reference data for sensory evaluation of black tea quality and flavor and improving the processing technology by analyzing and comparing the differences of organic acid group in different black tea.