茶多酚成品中非多酚类物质的组成研究.pdfVIP

6 5 Vol. 6 No. 5 2015 5 Journal of Food Safety and Quality May. , 2015 1 1 1 1, 2 1, 2* 胡湘蜀 , 寇兴然 , 苏建辉 , 马朝阳 , 王洪新 (1. , 214122; 2. , , 214122) 摘 要: 目的 方法 105 ℃ 结果 , γ- 结论 , , 关键词: ; ; ; ; γ- Study on the non-polyphenol compositions of tea extract 1 1 1 1, 2 1, 2* HU Xiang-Shu , KOU Xing-Ran , SU Jian-Hui , MA Chao-Yang , WANG Hong-Xin (1. The School of Food Science and Technology, Jiangnan University , Wuxi 214122, China; 2. National Engineering Research Center for Functional Food , Jiangnan University , Wuxi 214122, China) ABSTRACT: Objective To determine the composition and content of non-polyphenols of tea extracts which are different specifications. Methods The non-polyphenols of tea extracts were determined by 105 ℃-drying method, high temperature calcinations method, Kjeldahl determination, high performance liquid chromatography and inductively coupled plasma-atomic emission spectroscopy. Results The content of moisture, ash, protein, tea polysaccharide of different purity of tea polyphenols products had significant differences and the content of free amino acid, gamma-aminobutyric acid, theanine, heavy metal changed little. Conclusion The effects of further process of separation and purification of tea polyphenols products on the content of non-polyphenol ingredient are different. The study also proves the specific components of t