红紫芽茶叶花青素提取方案优化与研究.pdfVIP

红紫芽茶叶花青素提取方案优化研究 王秋霜，刘淑媚，凌彩金，张劲松，操君喜，李家贤 （广东省农业科学院饮用植物研究所/广东省茶树资源创新利用重点实验室，广州 510640 ） 摘要：为探索茶叶中花青素综合提取方法及其提取液稳定性等问题，采用超声辅助、酸性乙醇提取法，综合提取 分离茶叶中的花青素物质；通过单因素和正交分析法确定最佳的提取条件，以获得花青素粗提液。研究结果表明， 乙醇浓度为80%、酸浓度为0.6%、料液比1/25、提取3 次，可以获得含量较高的花青素，提取率为378.25 mg/100 g 。该研究将为拓展花青素的生产来源、组成鉴定、开发特色茶叶保健产品等奠定前瞻性的研究基础。 关键词：茶叶；花青素；分离；稳定性 Anthocyanins in Red and Purple Tea Extraction ＆ Separation and pH Stability Exploration WANG Qiushuang, LIU Shumei, LING Caijin, ZHANG Jinsong, CAO Junxi, LI Jiaxian (Drinking Plant Research Institute, Guangdong Academy of Agricultural Sciences; Guangdong Key Laboratory of Tea Plant Resources Innovation Utilization, Guangzhou,510640, China) Abstract: To explore the extract method of anthocyanin in tea and the stability of the crude extracts, the research used ultrasonic and acid ethanol to extract and separation anthocyanin in tea; we confirmed the best extraction conditions by single factor and orthogonal analyze and obtained anthocyanin crude extracts. The result showed that 80% ethanol concentration, 0.6% acid concentration, 1 to 25 mass to liquid and 3 extract time could obtain high content anthocyanin, and extraction ratio was 378.25 mg/100 g. pH stability showed that in acid condition anthocyanin had higher reservation while alkali condition anthocyanin reservation was relatively lower. This research will provide prospective research base for widening producing source, identification and developing special tea health products of anthocyanin. Keywords: tea; anthocyanin; separation; stability 1 引言 红紫色芽叶茶是一种特殊的茶叶资源，呈现出红紫色的主要原因是含有花青素类物质。花青素 (anthocyanidin)又叫花色素，是一类广泛存在于植物中的色