Welcome to Journal of Tea Science,Today is

Journal of Tea Science ›› 2004, Vol. 24 ›› Issue (4): 288-294.doi: 10.13305/j.cnki.jts.2004.04.012

Previous Articles     Next Articles

Studies on the Green Fluorescence of Tea Polyphenols

ZHANG Li-xia, JIA Ming, XIA Wen-juan, XIANG Qin-zeng, HUANG Xiao-qin   

  1. College of Horticulture Science and Engineering, Shandong Agricultural University, Tai’an 271018, China
  • Online:2004-12-25 Published:2019-09-16

Abstract: The effects of the concentration , pH, solvent, mental ion ( Ca2+ , Al3+ ) and heating on the fluorescence spectra of the tea polyphenols were studied. The results showed that the factors of all above had obviously effects on the fluorescent intensity of tea polyphenols. It reached the maximum intensity when pH of solvent is 7.4±0.2 or the concentration of tea polyphenols is 3βmg/ml or water solution contains 50% ethanol. Adding Ca2+ and Al3+ in the infusion of tea polyphenols reduced the fluorescent intensity, but it was mainly indirect effect by precipitating a portion of tea polyphenols. Heating treatment caused the fluorescent intensity of tea polyphenols higher. .The maximum emission peak would move to long wavelength when the concentration of tea polyphenols was above 3βmg/ml or pH>8, but other factors had less effects. Besides, solvent polarity affected the shape of excitation fluorescent spectra and the intensity obviously, but had less effect on the maximum emission wavelength.

Key words: Tea polyphenols, Fluorescence, pH, Concentration, Solvent

CLC Number: