CAJ | 학술논문

目的测定不同规格茶多酚成品中非多酚类物质的组成与含量。方法采用了105℃烘箱法、高温灼烧法、凯氏定氮法、高效液相色谱法、电感耦合等离子体原子发射光谱法等方法来测定不同纯度茶多酚成品中上述非多酚成分的含量。结果通过实验测定得不同纯度茶多酚成品中之间的水分、灰分、蛋白质、茶多糖含量存在明显差异，而游离氨基酸、γ-氨基丁酸、茶氨酸、重金属含量变化不大。结论本研究说明进一步的分离纯化过程对茶多酚成品中各非多酚类成分含量的变化影响存在差异，并探明了其具体组成，为日后研究提供依据。
목적측정불동규격다다분성품중비다분류물질적조성여함량。방법채용료105℃홍상법、고온작소법、개씨정담법、고효액상색보법、전감우합등리자체원자발사광보법등방법래측정불동순도다다분성품중상술비다분성분적함량。결과통과실험측정득불동순도다다분성품중지간적수분、회분、단백질、다다당함량존재명현차이，이유리안기산、γ-안기정산、다안산、중금속함량변화불대。결론본연구설명진일보적분리순화과정대다다분성품중각비다분류성분함량적변화영향존재차이，병탐명료기구체조성，위일후연구제공의거。
Objective To determine the composition and content of non-polyphenols of tea extracts which are different specifications. Methods The non-polyphenols of tea extracts were determined by 105 ℃-drying method, high temperature calcinations method, Kjeldahl determination, high performance liquid chromatography and inductively coupled plasma-atomic emission spectroscopy. Results The content of moisture, ash, protein, tea polysaccharide of different purity of tea polyphenols products had significant differences and the content of free amino acid, gamma-aminobutyric acid, theanine, heavy metal changed little. Conclusion The effects of further process of separation and purification of tea polyphenols products on the content of non-polyphenol ingredient are different. The study also proves the specific components of tea polyphenols products and provides a basis for future research.