Year: 2026
Type: article
Abstract: 本实验建立了一种用于测定五种茶叶(绿茶、黑茶、红茶、白茶、六堡茶)中茶多酚的含量及两种姜类(干姜、山奈)中姜辣素的含量的方法。通过实验工艺精制恭城油茶膏，为恭城油茶的开发提供参考。采用酒石酸铁比色法及纤维素酶法、紫外分光法，酒石酸铁溶液5 ml，磷酸盐缓冲液15 ml，pH = 7.5，纤维素酶采用里氏木霉，茶多酚紫外分光测定波长为540 nm，姜辣素紫外分光测定波长为280 nm。五种茶叶(绿茶、黑茶、红茶、白茶、六堡茶)的茶多酚含量分别为16.91%、12.18%、10.13%、7.83%、6.90%，绿茶中茶多酚含量最高，干姜与山奈的姜辣素分别为2.03%、0.26%，干姜中的姜辣素最高。This experiment established a method for determining the content of tea polyphenols in five types of tea (green tea, dark tea, black tea, white tea, and Liubao tea) and the content of gingerol in two types of ginger (dried ginger and Kaempferia galanga). The experimental process is employed to refine Gongcheng Camellia oleifera paste, providing a reference for the development of Gongcheng Camellia oleifera. The ferric tartrate colorimetric method, cellulase method, and ultraviolet spectrophotometry are adopted. For the ferric tartrate colorimetric method, 5 ml of ferric tartrate solution and 15 ml of phosphate buffer with a pH of 7.5 are used. Trichoderma reesei is selected as the cellulase. The wavelength for the ultraviolet spectrophotometric determination of tea polyphenols is 540 nm, and that for gingerol is 280 nm. The tea polyphenol contents of five types of tea (green tea, dark tea, black tea, white tea, and Liubao tea) are 16.91%, 12.18%, 10.13%, 7.83%, and 6.90% respectively. Green tea has the highest tea polyphenol content. The gingerol contents of dried ginger and galangal are 2.03% and 0.26% respectively, with dried ginger having the highest gingerol content.
Author: 宗健 吴
Topic: Tea Polyphenols and Effects
Subfield: Pathology and Forensic Medicine
Field: Medicine
Domain: Health Sciences
Open Access status: hybrid
OpenAlex ID: W7170161877