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‘紫娟’茶花色苷的分离鉴定
引用本文:李燕丽,罗琼仙,杨雪梅,占琪,李家华.‘紫娟’茶花色苷的分离鉴定[J].食品科学,2017,38(12):125-130.
作者姓名:李燕丽  罗琼仙  杨雪梅  占琪  李家华
作者单位:1.云南农业大学龙润普洱茶学院,云南?昆明 650201;2.湄潭县茶产业发展中心,贵州?湄潭 564100;3.云南省农业科学院茶叶研究所,云南?勐海 666201
基金项目:国家自然科学基金地区科学基金项目(31360196)
摘    要:依次以MCI gel CPH 20P(75~150μm)树脂和Sephadex~(TM) LH-20葡聚糖凝胶为层析柱填料,对‘紫娟’茶花色苷进行分离纯化,采用5%乙酸-甲醇溶液和5%乙酸溶液对花色苷提取液梯度洗脱,得到6种花色苷组分。采用薄层层析、高效液相色谱及高效液相色谱-电喷雾-串联质谱对‘紫娟’茶花色苷组成成分进行研究。结果表明:从‘紫娟’茶鲜叶中分离出的花色苷为飞燕草素-3-O-半乳糖苷、矢车菊素-3-O-半乳糖苷、飞燕草素-3-O-(6-(Z)对香豆酸)吡喃半乳糖苷、矢车菊素-3-O-(6-(Z)对香豆酸)吡喃半乳糖苷、飞燕草素-3-O-(6-(E)对香豆酸)吡喃半乳糖苷、矢车菊素-3-O-(6-(E)对香豆酸)吡喃半乳糖苷。

关 键 词:‘紫娟’茶  花色苷  分离纯化  高效液相色谱-电喷雾-串联质谱法  结构鉴定  

Separation and Identification of Anthocyanins from ‘Zijuan’ Tea Leaves
LI Yanli,LUO Qiongxian,YANG Xuemei,ZHAN Qi,LI Jiahua.Separation and Identification of Anthocyanins from ‘Zijuan’ Tea Leaves[J].Food Science,2017,38(12):125-130.
Authors:LI Yanli  LUO Qiongxian  YANG Xuemei  ZHAN Qi  LI Jiahua
Affiliation:1. College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming 650201, China; 2. Tea?Industry?Development Center?of?Meitan, Meitan 564100, China; 3. Tea Research Institute, Yunnan Academy of Agricultural Sciences, Menghai 666201, China
Abstract:The anthocyanins from leaves of the tea cultivar ‘Zijuan’ were separated and purified by sequential column chromatography using MCI gel CHP 20P resin (75–150 μm) and SephadexTM LH-20, through gradient elution with 5% acid-methanol and 5% acid-water. A total of 6 anthocyanins were separated from the purified extract, which were analyzed by high performance liquid chromatography (HPLC), thin layer chromatography (TLC) and HPLC-electrospray ionization-tandem mass spectrometry (HPLC-ESI-MS/MS). The results showed that the anthocyanins were identified as delphinidin 3-O-β-D-galactoside, cyanidin 3-O-β-D-galactoside, delphinidin 3-O-β-D-(6-(Z)-p-coumaroyl)galactopyranoside, cyanidin 3-O-β-D-(6-(Z)-p-coumaroyl)galactopyranoside, delphinidin 3-O-β-D-(6-(E)-p-coumaroyl)galactopyranoside and cyanidin 3-O-β-D-(6-(E)-p-coumaroyl)galactopyranoside.
Keywords:‘Zijuan&rsquo  tea  anthocyanin  separation and purification  high performance liquid chromatography-electrospray ionization-tandem mass spectrometry (HPLC-ESI-MS/MS)  structure identification  
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