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Journal of Tea Science ›› 2014, Vol. 34 ›› Issue (2): 137-144.doi: 10.13305/j.cnki.jts.2014.02.005

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Evaluation of Methods for Extraction of Quality-related Constituents in Fresh Tea Leaves

YANG Yiyang1,2, ZHANG Jia1, WANG Chuanpi1, LI Xinghui3, RUAN Jianyun1,*   

  1. 1. Tea Research Institute , Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Plant Biology and Resources Utilization, Ministry of Agriculture, Hangzhou 310008, China;
    2. Insitute of Horticulture, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;
    3. Tea Research Institute, Nanjing Agricultural University, Nanjing 210095, China
  • Received:2013-06-05 Revised:2013-10-05 Online:2014-04-15 Published:2019-09-03

Abstract: Metabolomic and systems biology require the acquisition of reproducible, reliable and homogeneous biological data set, the efficient extraction method is the key step in getting the satisfactory results of investigation. The influence on the extracting effect of quality-related constituents in tea leaves was investigated on various extracting solvents(methanol, ethanol, HClO4) and various grind methods (ball grinder and mortar). Results showed that 70% ethanol and 70% methanol proved to be more suitable solvent for extracting the amino acids in fresh tea leaves compared with 100% methanol and 100% ethanol. For tea polyphenols, 100% ethanol and 70% ethanol showed the highest extraction efficiency. 3 mol·L-1 HClO4 showed obvious advantage over all other solvents for amino acids extraction in fresh tea leaves, however, it showed the lowest extraction efficiency in tea polyphenols extraction. The use of 70% ethanol and grinded by ball grinder for 5 min has been proved to be the most suitable method. In addition, the amino acids and tea polyphenols concentration in freeze-dried leaves and oven-dried leaves were compared, the results showed that freeze-dry process could retain more quality-related constituents in tea leaves.

Key words: tea plant (Camellia sinensis), extraction, polyphenols, amino acids

CLC Number: