紫娟茶中花青素及其在加工过程中变化规律研究

发布时间：2018-06-04 19:36

本文选题：花青素 + 紫娟　；参考：《中国农业科学院》2017年硕士论文

【摘要】：植物中花青素因其天然丰富的来源、优良的生理保健功能和广阔的利用前景,引起了人们极大的关注。茶叶作为三大饮料之一,随着近年来越来越多富含花青素的紫芽茶面世,其花青素组成和含量一直是研究的热点。但是,由于茶叶中花青素分析方法的限制,国内外关于茶叶中花青素的组分及含量的报道差异巨大,导致数据间缺乏比较性和参考性,并影响了茶叶中花青素的进一步开发利用。本研究以紫娟茶作为研究对象,对比考察了茶叶中花青素不同提取条件,建立了花青素组成和含量定性定量的高效液相色谱-质谱联用技术(HPLC-MS)方法;利用建立的HPLC-MS分析方法分析了紫娟花青素总量,及其在紫娟绿茶、红茶和白茶加工过程中的组分变化规律。主要研究结果如下:1.针对目前已报道的分析方法只能对茶叶中少数几种花青素组分进行检测的现状,优化建立了紫娟中花青素的酸性乙醇提取方法和HPLC-MS分析方法,可对14种花青素组分同时进行定性与定量检测,检测限为0.01-0.05μg/mL,线性r为0.9819-0.9981,加标回收率98.24-102.66%,发现紫娟中主要存在9种花青素组分。2.通过对于紫娟烘青中花青素总量和组分在绿茶加工过程中的变化规律研究,发现紫娟烘青加工过程中花青素总量明显下降。绿茶加工中的杀青和干燥过程中的高温处理是影响花青素稳定性的的关键步骤,摊放和揉捻过程对花青素含量影响不大。紫娟烘青足火中主要损失的花青素糖苷有3种:飞燕草-3-O-(6-香豆酰)-半乳糖苷、矢车菊素-3-O-(6-香豆酰)-半乳糖苷和飞燕草-3-O-半乳糖苷,较鲜叶分别下降55.69%,78.91%,80.00%。3.紫娟红茶加工过程中,发酵过程对花青素含量影响最为剧烈,萎凋、揉捻和干燥过程对花青素含量影响不显著。紫娟红茶成品茶花青素含量为0.33mg/g较鲜叶下降92.90%。在整个紫娟红茶加工过程中,花青素组分减少含量下降,飞燕草色素和矢车菊色素在发酵过程中分解,占花青素主要组分飞燕草-3-O-半乳糖苷,矢车菊素-3-O-半乳糖苷,飞燕草-3-O-(6-香豆酰)-半乳糖苷和矢车菊素-3-O-(6-香豆酰)-半乳糖苷分别损失98.21%、85.88%、97.60%和92.52%,花青素含量减少92.89%。4.紫娟白茶加工过程中,受萎凋时间和干燥高温的影响,花青素总量和组分均呈现减少趋势,紫娟白茶中矢车菊色素和飞燕草色素在加工过程中分解,花青素含量较鲜叶下降68.30%。
[Abstract]:Anthocyanins in plants have attracted great attention due to their rich natural sources, excellent physiological health care function and broad utilization prospects. Tea as one of the three major beverages, with the emergence of more and more anthocyanin-rich purple bud tea in recent years, its anthocyanin composition and content has been the focus of research. However, due to the limitation of the analytical methods of anthocyanins in tea, the reports on the components and contents of anthocyanins in tea leaves vary greatly at home and abroad, which leads to the lack of comparison and reference among the data. The further development and utilization of anthocyanins in tea were also affected. In this study, different extraction conditions of anthocyanins in tea were compared and investigated, and a high performance liquid chromatography-mass spectrometry (HPLC-MS) method was established for qualitative and quantitative analysis of anthocyanins. The total amount of anthocyanin and its components in processing of green tea, black tea and white tea were analyzed by using the established HPLC-MS analysis method. The main results are as follows: 1. In view of the present situation that the reported analytical methods can only detect a few anthocyanins in tea, the acid ethanol extraction method and the HPLC-MS analysis method of anthocyanins in Zizhuanjuan were optimized and established. The detection limit was 0.01-0.05 渭 g / mL, the linear r was 0.9819-0.9981. The recovery rate was 98.24-102.66%. The total amount of anthocyanins and its components in roasted green tea were studied. It was found that the total amount of anthocyanins decreased obviously during the processing of green tea. Green tea treatment and high temperature treatment during green tea processing and drying are the key steps to affect the stability of anthocyanins, but the spreading and rolling processes have little effect on anthocyanin content. There were three major losses of anthocyanin glycosides in roasted green foot fire of Zizhuanjuan, which were -3-O-6-coumaryl-galactoside, cornulin -3-O-6-coumaryl-galactoside, and swallows grass -3-Ogalactoside, which decreased by 55.6978.91% compared with fresh leaves, 55.6978.91% and 80.00.5%, respectively, and decreased by 55.6978.91%, compared with that of fresh leaves, and decreased by 55.6978.91%, 55.6978.91%, respectively. The effect of fermentation on anthocyanin content was most intense, while withering, rolling and drying had no significant effect on anthocyanin content. The content of anthocyanin in finished tea of red tea was 92.90% lower than that of fresh leaves. During the whole processing process, the anthocyanin component decreased and the content of anthocyanin decreased, and the pigment of Swallow and the pigment of cornflower decomposed during the fermentation process, which accounted for the main components of anthocyanin: -3-Ogalactoside, -3-Ogalactoside, the main components of anthocyanin. The contents of anthocyanin and anthocyanin decreased by 98.21%, 97.60% and 92.52%, respectively. Under the influence of withering time and drying and high temperature, the total amount and composition of anthocyanin decreased. The content of anthocyanin decreased 68.30% in the course of processing, and the content of anthocyanin was 68.30% lower than that of fresh leaves.
【学位授予单位】：中国农业科学院
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：TS272.4;O657.63

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