茶叶提取液的循环伏安电位测定及与总还原力的相关性

发布时间：2018-03-25 20:23

本文选题：茶叶提取液　切入点：循环伏安法　出处：《食品工业科技》2017年01期

【摘要】：采用福林酚比色法(FC)和铁氰化钾还原法(FR)分别对28种不同产地的绿茶、乌龙茶、红茶的茶多酚含量和总还原能力进行了测定,同时应用循环伏安法(CV)测定了茶叶提取液的氧化还原电位,并对茶多酚含量、总还原力及氧化还原电位之间的相关性进行了分析,比较了CV和FR方法的准确性。结果表明,以上三项指标两两之间存在良好的相关关系,CV方法可以评价茶叶提取液的总还原能力。CV法加标平均回收率和RSD分别为100.3%,1.10%,优于FR方法测定值(102.0%,2.41%)。与FR方法相比,CV方法具有操作简便、快速精准的优点。可应用于茶叶品质的快速评价。本研究的结果将为基于还原力评价茶叶品质提供理论指导和方法学支撑。
[Abstract]:The polyphenols content and total reduction ability of 28 kinds of green tea, oolong tea and black tea from 28 different habitats were determined by FC- and FR-, respectively. At the same time, the redox potential of tea extract was determined by cyclic voltammetry (CV). The correlation among tea polyphenol content, total reductive force and redox potential was analyzed, and the accuracy of CV and FR method was compared. There is a good correlation between the above three indexes. CV method can evaluate the total reduction ability of tea extract. The average recovery rate and RSD of CV method are 100.3% and 1.1010, respectively, which are better than that of FR method (102.0% ~ 2.41%). Compared with FR method, the CV method is easy to operate. The results of this study will provide theoretical guidance and methodological support for the evaluation of tea quality based on reductive force.
【作者单位】：中国海洋大学食品科学与工程学院;中国海洋大学医药学院;青岛明月海藻集团有限公司;
【基金】：青岛市黄岛区自主创新重大专项(2014-3-11)
【分类号】：TS272.7;O657.1

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