茶叶科学2016，Vol.36Issue(6)：603-612,10.
基于LC-MS的紫娟烘青绿茶加工过程中花青素变化规律研究
Study on the Compositions and Dynamic Changes of Anthocyanins during the Manufacturing Process of‘Zijuan’ Baked Green Tea
摘要
Abstract
High performance liquid chromatography-mass spectrometry (HPLC-MS) analysis of 14 anthocyanins from ‘Zijuan’ baked green tea was established, and successfully applied to analyze the dynamic changes of anthocyanins during the manufacturing process. Acidic ethanol was used to extract anthocyanins. Nine anthocyanins, including delphinidin-3-O-galactoside, cyanidin-3-O-galactoside, pelargonidin-3-O-glucoside, cyanidin, pelargonidin, delphinidin, peonidin, delphinidin-3-O-(6-coumaroyl)-galactoside, and cyanidin-3-O-(6-coumaroyl)-galactoside, were detected in ‘Zijuan’ baked green teas. Among them, delphinidin-3-O-galactoside, cyanidin-3-O-galactoside, delphinidin-3- O-(6-coumaroyl)-galactoside, and cyanidin-3-O-(6-coumaroyl)-galactoside were the major anthocyanin components in ‘Zijuan’. The total anthocyanin content generally declined during the manufacturing process, with its peak at 4.83 mg·g-1 after withering and bottem at 1.82 mg·g-1 in the final drying process. High temperature treatment was the key factor for the decline of anthocyanins. While, cyanidin-3-O-galactoside, delphinidin-3-O-(6-coumaroyl)-galactoside, and cyanidin-3-O-(6-coumaroyl)-galactoside were easily affected during that process.关键词
紫娟/烘青绿茶/花青素/液相色谱质谱联用/加工过程Key words
Zijuan/baked green tea/anthocyanin/liquid chromatography-mass spectrometry/manufacturing process分类
轻工纺织引用本文复制引用
解东超,戴伟东,李朋亮,谭俊峰,林智..基于LC-MS的紫娟烘青绿茶加工过程中花青素变化规律研究[J].茶叶科学,2016,36(6):603-612,10.基金项目
国家自然科学基金（31500561）、中国农业科学院创新工程（CAAS-ASTIP-2014-TRICAAS）、现代农业产业技术体系建设专项资金（CARS-23）。 （）
