| 生普洱与熟普洱茶中原花青素含量的比较分析 |
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| 引用本文： | 侯冬岩,刁全平,李铁纯,回瑞华,武晓英.生普洱与熟普洱茶中原花青素含量的比较分析[J].鞍山师范学院学报,2016(2):37-40. |
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| 作者姓名： | 侯冬岩 刁全平 李铁纯 回瑞华 武晓英 |
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| 作者单位： | 鞍山师范学院 化学与生命科学学院,辽宁 鞍山,114007 |
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| 基金项目： | 辽宁省教育厅科学技术基金资助课题(20331079) |
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| 摘 要： | 对生普洱与熟普洱茶中原花青素含量进行测定,通过条件实验确定了最佳提取条件,并建立了原花青素的光谱分析方法.方法的回收率为96.7%~101%,相对标准偏差小于0.06%.生普洱茶中原花青素的含量为56.34 mg/g,熟普洱茶中未检出原花青素.
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| 关 键 词： | 生普洱茶 熟普洱茶 原花青素 |
The comparative analysis of procyanidins content in raw pu-erh tea and cooked pu-erh tea |
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| HOU Dongyan,DIAO Quanping,LI Tiechun,HUI Ruihua,WU Xiaoying.The comparative analysis of procyanidins content in raw pu-erh tea and cooked pu-erh tea[J].Journal of Anshan Teachers College,2016(2):37-40. |
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| Authors: | HOU Dongyan DIAO Quanping LI Tiechun HUI Ruihua WU Xiaoying |
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| Abstract: | Raw pu-erh tea and cooked pu-erh tea procyanidins content were determined,the best extraction conditions were determined by condition experiments, procyanidins spectrum analysis method is established. Method of recovery is 96. 7% ~101%,relative standard deviation less than 0. 06%. Compare the raw pu-erh tea and cooked pu-erh tea procyanidins content. |
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| Keywords: | raw pu-erh tea cooked pu-erh tea procyanidins |
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