食品科学 ›› 2010, Vol. 31 ›› Issue (4): 150-155.doi: 10.7506/spkx1002-6300-201004034

• 分析检测 • 上一篇    下一篇

茶叶中没食子酸含量测定的离子化萃取分离分光光度法研究

郭俊凌1,4,李成亮2,郑怡萌3,寇鹏骐2,卿 钰2,杜 晓1,2,*   

  1. 1.四川省茶业科学与工程重点实验室 2.四川农业大学园艺学院 3.四川农业大学食品学院 4.四川大学 制革清洁技术国家工程实验室
  • 收稿日期:2009-04-10 出版日期:2010-02-15 发布日期:2010-12-29
  • 通讯作者: 郭俊凌 E-mail:gjl.canfly@yahoo.com.cn
  • 基金资助:

    国家大学生创新性实验计划基金项目(081062638)

Ionization Extraction-Spectrophotometric Determination of Gallic Acid in Tea

GUO Jun-ling1,4,LI Cheng-liang2,ZHENG Yi-meng3,KOU Peng-qi2,QING Yu2,DU Xiao1,2,*   

  1. 1. Key Laboratory of Tea Science and Engineering of Sichuan, Ya an 625014, China;
    2. College of Horticulture, Sichuan Agricultural University, Ya an 625014, China;
    3. College of Food Science, Sichuan Agricultural University, Ya an 625014, China;
    4. National Engineering Laboratory for Clean Technology of Leather Manufacture, Sichuan University, Chengdu 610065, China
  • Received:2009-04-10 Online:2010-02-15 Published:2010-12-29
  • Contact: GUO Jun-ling E-mail:gjl.canfly@yahoo.com.cn

摘要:

通过离子化萃取分离的手段将没食子酸与儿茶素进行分离,并采用可见分光光度法对茶叶中没食子酸的含量进行准确测定。此外,还通过模拟实验确定离子化试剂的最佳用量以及溶媒体系的pH 值,验证离子化萃取分离的可靠性。与其他用于没食子酸含量测定的方法相比,该方法具有操作简单、成本低、仪器要求不高等优点。将该方法用于检测茶样中没食子酸含量为(1.326 ± 0.018)%,RSD 为1.36%,测定值与已见报道相符。

关键词: 没食子酸, 离子化, 儿茶素, 萃取分离, 分光光度法

Abstract:

In this study, gallic acid and catechin were separated by ionization extraction for the visible spectrophotometric determination of gallic acid content in tea. Simulated experiments were conducted to determine the optimal amount of ionization agent and environmental pH value, and the reliability of ionization extraction was validated. The developed method has some advantages over other methods, like simplicity, low cost and less instrumental requirements. In five replicate determinations, a commercial sample of Ya an Tibetan tea was determined by the method to have a gallic acid content of (1.326 ± 0.018)%, with 1.36% relative standard derivation. This result is very close to previously reported values.

Key words: gallic acid, ionization, catechin, extraction separation, spectrophotometry

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