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贝壳英: 金币+10, 翻译EPI+1, ★★★★★最佳答案, 非常感谢 2015-04-30 16:17:54
Infrared Spectroscopic Analysis of Tea Polyphenols in Tea
Abstract: Tea polyphenols, an organic compound extricated from tea, is a general class of mixture of polyphenols and derivative, which possesses complicated compositions as well as greatly varied molecular weights and structures. It is mainly composed of catechinic acid, flavonol, flower pigment, phenolic acids and depside, wherein, the flavanol compounds represented mainly by the catechinic acid accounts for 60%一80% of total content, and the groups with considerable high contents include L—EGCG(50%-60%)、L—EGC(15%-20%)、L—ECG(10%-15%)和L—EC(5%-10%). In addtion, the component of polyphenol include flavone and flavonols，anthocyanidin and leucoanthocyanidin,phenolic acid and depsides. In this experiment, using fourier infrared spectrometer, we conducted spectral analysis on the tea polyphenols extricated from arborescens tea, and the results show that the spectral analysis can parse out the absorption characteristics of major groups of catechinic acid in near-infrared band, and based on calibration process, we can quickly quantitate the content of total catechins in tea polyphenols. This analysis results achieved high accuracy within sample concentration range.
Keywords: Tea Polyphenols; Catechins; Near Infrared Spectrum |
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