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Journal of Tea Science ›› 2016, Vol. 36 ›› Issue (6): 603-612.doi: 10.13305/j.cnki.jts.2016.06.007

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Study on the Compositions and Dynamic Changes of Anthocyanins during the Manufacturing Process of ‘Zijuan’ Baked Green Tea

XIE Dongchao1,2, DAI Weidong1,*, LI Pengliang1, TAN Junfeng1, LIN Zhi1,*   

  1. 1. Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China;
    2. Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
  • Received:2016-08-02 Online:2016-12-15 Published:2019-08-26

Abstract: High performance liquid chromatography-mass spectrometry (HPLC-MS) analysis of 14 anthocyanins from ‘Zijuan’ baked green tea was established, and successfully applied to analyze the dynamic changes of anthocyanins during the manufacturing process. Acidic ethanol was used to extract anthocyanins. Nine anthocyanins, including delphinidin-3-O-galactoside, cyanidin-3-O-galactoside, pelargonidin-3-O-glucoside, cyanidin, pelargonidin, delphinidin, peonidin, delphinidin-3-O-(6-coumaroyl)-galactoside, and cyanidin-3- O-(6-coumaroyl)-galactoside, were detected in ‘Zijuan’ baked green teas. Among them, delphinidin-3- O-galactoside, cyanidin-3-O-galactoside, delphinidin-3- O-(6-coumaroyl)-galactoside, and cyanidin-3- O-(6-coumaroyl)-galactoside were the major anthocyanin components in ‘Zijuan’. The total anthocyanin content generally declined during the manufacturing process, with its peak at 4.83 mg·g-1 after withering and bottem at 1.82 mg·g-1 in the final drying process. High temperature treatment was the key factor for the decline of anthocyanins. While, cyanidin-3-O-galactoside, delphinidin-3-O-(6-coumaroyl)-galactoside, and cyanidin-3-O- (6-coumaroyl)-galactoside were easily affected during that process.

Key words: Zijuan, baked green tea, anthocyanin, liquid chromatography-mass spectrometry, manufacturing process

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