茶树鲜叶品质成分浸提方法比较及应用

doi:10.13305/j.cnki.jts.2014.02.005

Abstract

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^-1HClO₄ 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:

S571.1

YANG Yiyang, ZHANG Jia, WANG Chuanpi, LI Xinghui, RUAN Jianyun. Evaluation of Methods for Extraction of Quality-related Constituents in Fresh Tea Leaves[J]. Journal of Tea Science, 2014, 34(2): 137-144.

References 14

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

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