Guizhou, the chemical composition of five edge res

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Guizhou, the chemical composition of five edge of Kudingcha

[Received Date] 2001-09 A 10 [Fund] Chemical Engineering of Chinese tea, Ministry of Agriculture Key Laboratory Open Fund (20-04); Science and Technology Foundation of Guizhou Province [Guizhou-based Total (1998), No. 3116] [Author] Wang Jialun (197O I). Male, agronomists, in the non tea drinking tea cultivation and plant resources development and utilization of research. * Analysis of tea courtesy of the Ministry of Agriculture Key Laboratory of Chemistry, Jun Li Ming, Lam Chi, Hao Cheng, Jiang Ying; Ministry of Agriculture, Tea Quality Supervision and Testing Center Lu Cheng-yin, Jinsu Zhen, Yu Liangzi, Liu Ting guidance grateful. 3 Wang Jialun five edge of Guizhou and other chemical constituents of Kudingcha to 5 year old dwarf tree planting, 2000 May 23 ~ 26,[link widoczny dla zalogowanych], picked a bud were four or five leaves of young shoots, direct drying stand. 1.2 Methods in the extraction: The method of the whole. Amino acids: The ninhydrin method. Alkaloids and catechins: alkaloids were colorimetric and high performance liquid chromatography using ultraviolet (HPLC) method, catechins by high performance liquid chromatography (HPIC) method, is about to take ground samples 0.1000g, 85 plus alcohol 2Oml boiling water bath extraction micro-30min, cotton filter, filtrate volume to 100ml, over 0.45m membrane, the filtrate as test solution. HPLC conditions:> boundpakC18 column at 40C. Mobile phase: a, methanol; b, water. Flow rate: a, 19ml/min, b, 81ml/min. Detector: UV2780.01AUFS. Polyphenols: use of ferrous tartrate method. Soluble sugar: The anthrone colorimetric method. 2 Results and analysis for the introduction of tea in Guizhou Province,[link widoczny dla zalogowanych], Guangxi Branch Kudingcha five edges as control of five edge of Guizhou Kudingcha determined the chemical composition. Results (table) show that: Guizhou Kudingcha five edges is 48.77% water extracts, five edge Guangxi Kudingcha (36.37%) of 1.34 times. Slightly higher amino acid content. Colorimetric analysis of alkaloids with UV is also slightly higher in Guizhou Kudingcha five edges; and detected by HPIC, both peak no. Five edge Guizhou soluble sugar content Kudingcha edge Kudingcha Guangxi 1.85 times five, while the polyphenol content of the latter is 9.3 times. Both non-EGC, D, L-C, EGCG, EC, GCG, and ECG and other common tea catechins, phenolic acids may lead to dominant role in determination of tartaric acid when ferrous polyphenols There,[link widoczny dla zalogowanych], the five edge Kudingcha in Guizhou phenolic acids is much higher than five edges Kudingcha Guangxi. Therefore, Guizhou Kudingcha edge chemical composition of five characteristics: water extracts,[link widoczny dla zalogowanych], slightly higher amino acid content, soluble sugar and high content of polyphenols. Table of Guizhou and Guangxi five edges Kudingcha five relatively TableComparisonofchemicalcomponentetweenGuizhouWuIengkudingchaandGuangxiWuIengkudingcha3 edge discussion of the chemical constituents, 3.1 V does not contain catechins Kudingcha edge, unlike a small amount of catechins Kudingcha Aquifoliaceae ��, Chen Liang, etc. This analysis results. 3.2 Kudingcha in Guizhou five edges and polyphenolic content of soluble sugar is much higher than five edges Kudingcha Guangxi. 3.3 Guizhou five edge of water extracts in Kudingcha five edge Kudingcha Guangxi 1.34 times that of Guizhou Kudingcha five water-soluble substances than the edge of Guangxi five edge Kudingcha rich. 3.4 This is just the chemical constituents of the five rough edge research, and flavonoids, substances such Kudingcha aglycone is not limited to the conditions for analysis, yet to conduct a comprehensive in-depth study. L Davis BIBLIOGRAP j [1] Liang Yuan, et al. Gao Lu withered tea Guizhou investigation and identification of resources [J]. Guizhou Agricultural Sciences, 1997,25 (5) :6-8. [2] Feng Yu Xing, et al. Name and Ilex Kudingcha China Syndrome [J]. Classification of plants, 1998,36 (4) :353-358. [3] Liang Yuerong, et al. Study of chemical constituents - polyphenols and caffeine and Vc content [J]. Zhejiang Agricultural University, 1992,18 (2) :41-44. [4] POSTS, et al. And development of the health effects Kudingcha [J]. South China Agricultural University, 1996,17 (1): 108 for a l11. [5] Liang hair, Wang Jialun. Chemical constituents of Aquifoliaceae [J]. Guizhou Agricultural Sciences. 1997,[link widoczny dla zalogowanych],25 (4) :46-48. [6] Chen Liang, et al. 3 Kudingcha and tea sensory and chemical composition [J1. Zhejiang Forestry College, 2000,17 (3) :298-300. (Editor: Chen Deshou)