市售牛蒡茶品质分析_食品专业.rar

摘要：对市售牛蒡茶进行品质分析。对其营养成分及酚酸进行分析测定，以期为牛蒡茶的推广提供依据。采用斐林试剂法测还原糖、蒽酮比色法测总糖、茚三酮比色法测氨基酸、双缩脲法测蛋白质、比色法测总黄酮，原子石墨炉法测微量元素，通过建立HPLC法分析测定酚酸。去皮与不去皮两个类型中总糖、氨基酸、蛋白质、还原糖含量（%）较高，分别达到14.91、10.41；2.62、2.41；3.67、4.24；3.97、3.08，黄总铜含量则略低，只分别含有0.413%、0.468%。Ca、Fe、Cu、Cr、Cd、Pb、Mn含量（%）分别达0.6408、0.6256；0.0394、0.0345；0.0692、0.0573；0.0330、0.0311；0.0289、0.0245；0.0212、0.0197；0.0352、0.0314。三种酚酸绿原酸、咖啡酸、槲皮素含量（%）分别达到 0.07898、0.05343；0.00099、0.00109；0.00000、0.00084。

关键词：牛蒡茶；不同类型；营养成分；酚酸

Abstract：The commercially available burdock tea quality analysis. Analysis on the determination of its nutrition composition and phenolic acids, to provide evidence for the promotion of burdock tea.Measuring reducing sugar by fehling reagent method,anthrone colorimetric method to measure the total sugar, Yin three ketone colorimetry for amino acid, protein, total flavonoids of biuret method measured by colorimetric method fehling reagent method, measuring trace elements atomic graphite furnace method, through the establishment of HPLC method for determination of phenolic acid.Peeled and not peeled two types of amino acid, protein, total sugar, reducing sugar content (%) was higher, respectively 14.91、10.41；2.62、2.41；3.67、4.24；3.97、3.08,Yellow total copper content is lower, only contains0.413%、0.468%。Ca、Fe、Cu、Cr、Cd、Pb、MnContent (%) were 0.6408、0.6256；0.0394、0.0345；0.0692、0.0573；0.0330、0.0311；0.0289、0.0245；0.0212、0.0197；0.0352、0.0314.Three kinds of phenolic acid chlorogenic acid, coffee acid, quercetin content (%) respectively 0.07898、0.05343；0.00099、0.00109；0.00000、0.00084.

Keywords :burdock tea; different types ; nutrient composition; phenolic acids