茶叶中脂质含量检测及其方法比较

doi:10.3785/j.issn.1008-9209.2021.08.041

浙江大学学报（农业与生命科学版）

2022, Vol. 48

Issue (4): 465-472 DOI: 10.3785/j.issn.1008-9209.2021.08.041

食品科学

茶叶中脂质含量检测及其方法比较

陈韵扬¹(

),赵航晔¹,张承铭¹,王卓异¹,崔艳¹,蔡梅生²,张青碧³,胡金祥¹,何普明¹(

),屠幼英¹

^1.浙江大学农业与生物技术学院茶学系, 杭州 310058
^2.福鼎市茶业发展领导小组办公室, 福建宁德 355200
^3.福鼎市茶业管理局, 福建宁德 355200

Measuring the contents of tea lipids and comparison of qualitative analyzing methods

Yunyang CHEN¹(

),Hangye ZHAO¹,Chengming ZHANG¹,Zhuoyi WANG¹,Yan CUI¹,Meisheng CAI²,Qingbi ZHANG³,Jinxiang HU¹,Puming HE¹(

),Youying TU¹

^1.Tea Science Department, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
^2.Organization Group Office of Fuding Tea Industry Development, Ningde 355200, Fujian, China
^3.Fuding Tea Industry Bureau, Ningde 355200, Fujian, China

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摘要：

为测定不同茶叶种类中脂质含量以及组成成分，以西湖龙井、九曲红梅、白毫银针等20种茶样为供试材料，采用酸水解法和索氏提取法测定茶样中的脂质含量。结果表明：索氏提取法测得的脂质含量比酸水解法测得的结果更低。在茶叶脂质含量方面，发现其含量变化受到鲜叶嫩度和加工工艺的影响，茶样的脂质含量大致表现为绿茶（不发酵茶）＞黄茶（微发酵茶）＞乌龙茶（半发酵茶）＞红茶（全发酵茶）＞白茶（微发酵茶）＞黑茶（后发酵茶）。对白茶脂质含量进一步测定后发现，寿眉的脂质含量高于白毫银针和白牡丹，且随着储藏年限的增加白茶中脂质含量下降；定性分析结果显示，茶叶脂质的组成成分为磷脂、脂蛋白和游离脂肪酸。本研究结果可为茶叶脂质含量的测定提供理论和实践依据。

关键词： 茶类; 脂质; 酸水解法; 索氏提取法; 成分

Abstract:

In order to measure the tea lipid contents in different types of tea and to analyze the tea lipid compositions, twenty tea samples such as Xihulongjing, Jiuquhongmei, Baihaoyinzhen, etc., were used as materials to analyze the lipid contents through acid hydrolysis method and Soxhlet extraction method. The results showed that the tea lipid contents tested with Soxhlet extraction method were lower than the tea lipid contents tested with acid hydrolysis method. As for the tea lipid contents, they were changed due to tea materials and processing technologies. The tea lipid contents roughly showed as follows: green tea (non-fermented tea)＞yellow tea (lightly fermented tea)＞oolong tea (semi-fermented tea)＞black tea (completely fermented tea)＞white tea (lightly fermented tea)＞dark tea (post-fermented tea). Further study on the lipid content of white tea was analyzed, and it was found that the tea lipid content of Shoumei was higher than that of Baihaoyinzhen or Bai peony, and with the increase of storage years, the tea lipid content in white tea decreased; tea lipids were composed of phospholipids, lipoproteins and free fatty acids according to the qualitative analysis results. This study provides a theoretical and practical basis for the determination of tea lipids.

Key words: tea category tea lipid acid hydrolysis method Soxhlet extraction method composition

收稿日期: 2021-08-04 出版日期: 2022-09-03

CLC:

TS 272.5

通讯作者: 何普明 E-mail: chenyunyang@zju.edu.cn;pmhe@zju.edu.cn

作者简介: 陈韵扬（https://orcid.org/0000-0001-7767-4976），E-mail：chenyunyang@zju.edu.cn

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引用本文:

陈韵扬,赵航晔,张承铭,王卓异,崔艳,蔡梅生,张青碧,胡金祥,何普明,屠幼英. 茶叶中脂质含量检测及其方法比较[J]. 浙江大学学报（农业与生命科学版）, 2022, 48(4): 465-472.

Yunyang CHEN,Hangye ZHAO,Chengming ZHANG,Zhuoyi WANG,Yan CUI,Meisheng CAI,Qingbi ZHANG,Jinxiang HU,Puming HE,Youying TU. Measuring the contents of tea lipids and comparison of qualitative analyzing methods. Journal of Zhejiang University (Agriculture and Life Sciences), 2022, 48(4): 465-472.

链接本文:

https://www.zjujournals.com/agr/CN/10.3785/j.issn.1008-9209.2021.08.041 或 https://www.zjujournals.com/agr/CN/Y2022/V48/I4/465

表 1 茶样信息

图 1 不同盐酸浓度对茶叶脂质提取的影响

图2 不同茶样脂质含量（酸水解法）短栅上不同或相同小写字母表示在P<0.05水平差异有或无统计学意义，下同。

图3 不同茶样脂质含量（索氏提取法）

图4 不同种类白茶脂质含量A. 福鼎白茶（大沁）；B. 政和白茶（隆合）。

图5 不同年份白茶脂质含量比较*表示在P＜0.05水平差异有统计学意义。

图6 白茶脂质成分定性检测结果A. 糖脂检测结果；B. 磷脂检测结果；C. 脂蛋白检测结果；D~E. 游离脂肪酸检测结果。

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