食品科学 ›› 2024, Vol. 45 ›› Issue (6): 153-163.doi: 10.7506/spkx1002-6630-20230616-135

• 成分分析 • 上一篇    下一篇

甘油提取结合液相色谱-串联质谱法检测茶叶及副产物中7 类化学成分

管梦迪,郑亚茹,杨柱林,李慧敏,娄华桥,杨玉冰,李佳梅,易伦朝,李斯屿,胡永丹,任达兵   

  1. (昆明理工大学食品科学与工程学院,云南 昆明 650500)
  • 出版日期:2024-03-25 发布日期:2024-04-03
  • 基金资助:
    云南省科技计划项目(202202AG050009)

Glycerin Extraction Combined with High Performance Liquid Chromatography-Tandem Mass Spectrometry for Determining the Contents of Seven Types of Chemical Components in Tea and Its By-Products

GUAN Mengdi, ZHENG Yaru, YANG Zhulin, LI Huimin, LOU Huaqiao, YANG Yubing, LI Jiamei, YI Lunzhao, LI Siyu, HU Yongdan, REN Dabing   

  1. (Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China)
  • Online:2024-03-25 Published:2024-04-03

摘要: 以甘油替代甲醇等传统溶剂,结合超声处理对茶叶中多类化学成分的同时高效提取,采用超高效液相色谱-三重四极杆串联质谱联用技术对茶叶中的7 类化学成分进行定量分析。结果表明,甘油提取的效率与传统有机溶剂甲醇和乙醇相当,效果明显优于纯水。通过优化色谱-质谱分析条件,建立儿茶素、酚酸、黄酮、有机酸、氨基酸、生物碱、核苷酸7 类共130 种物质的定量分析方法。结果表明,所建方法具有较高的灵敏度(检测限:0.000 1~4.332 1 mg/kg)和准确度(回收率:80.10%~121.12%)。将方法应用在实际样本中,不同茶叶及副产物中各成分的含量存在较大差异,相比于茶叶样本,茶叶副产物茶渣也含有较高含量的咖啡因、儿茶素和茶氨酸等高价值成分。

关键词: 茶叶;化学成分;甘油;提取;质谱法;定量

Abstract: In this study, glycerin was used instead of traditional solvents such as methanol in combination with ultrasonic treatment for the high-efficiency extraction of multiple chemical components from tea. Furthermore, a quantitative analytical method for 130 chemical components belonging to seven classes in tea and its by-products was developed using ultra-high performance liquid chromatography-triple quadrupole tandem mass spectrometry (UPLC-QQQ-MS/MS). The results showed that the extraction efficiency of glycerol was comparable to that of methanol and ethanol, and significantly better than that of water. The developed method had high sensitivity (limit of detection of 0.000 1-4.332 1 mg/kg) and accuracy (recoveries of 80.10%–121.12%). Appling this method to real samples, the content of each component varied greatly among different types of tea and by-products. Compared with tea samples, tea residue, a tea by-product, contained higher contents of caffeine, catechin and theanine, indicating the potential value of this by-product.

Key words: tea; chemical constituents; glycerin; extraction; mass spectrometry; quantitation

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