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Method for detecting content of catechinic acid in baked product

A detection method, catechin technology, applied in the field of food analysis, can solve problems affecting the accuracy of detection results and other issues

Active Publication Date: 2013-01-23
珠海宝德润生健康科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] At present, the GB8313-2008 method is used for the determination of catechins in tea leaves and instant tea powder, but this method can only determine two types of catechin monomers and caffeine when detecting the catechin content in baked foods such as tea bread , affecting the accuracy of the test results

Method used

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  • Method for detecting content of catechinic acid in baked product
  • Method for detecting content of catechinic acid in baked product
  • Method for detecting content of catechinic acid in baked product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0141] Embodiment 1: Determination of the content of catechins in tea bread

[0142] 1. Instruments and reagents

[0143] High-performance liquid chromatography (Agilent 1200); chromatographic column Agilent SB-C18 (4.6 × 250mm, 5 μm); high-speed centrifuge (Beckman Coulter A64R refrigerated high-speed centrifuge); one-ten-thousandth balance (DualRange XS105); Kunshan Ultrasonic Instrument Co., Ltd. KQ-500E); water bath (Tianjin Zhonghuan Experimental Electric Furnace Co., Ltd. XMTD-2).

[0144] Test product: Pu'er tea bread (Pu'er tea extract is added to the raw material, and the amount added is 0%-4%)

[0145] Reagents: chromatographically pure methanol; chromatographically pure acetic acid; chromatographically pure formic acid; chromatographically pure acetonitrile.

[0146] Reference substances: gallic acid, catechin, epicatechin, China Institute for the Control of Pharmaceutical and Biological Products (for content determination).

[0147] Epigallocatechin, epigallocat...

Embodiment 2

[0182] Embodiment 2: Determination of the content of total catechins in tea bread

[0183] Various conditions in embodiment 1 are changed, also can obtain and embodiment 1 similar result, as: change following condition:

[0184] Step (1) To prepare the test solution, weigh 5-15g of pulverized baked food samples into 50-200ml of extract solution, shake the water bath in a water bath at 60-80°C for 20-40min, cool to room temperature, and shake well , pour it into a centrifuge tube, and centrifuge at room temperature 3000-4000r / min for 5-15min; collect the supernatant, and filter it with a 0.45μm filter membrane, and the obtained filtrate is used as the test solution;

[0185] The extracting liquid is composed of 60%-80% of methanol, 20%-40% of water and 0.1%-0.5% of formic acid.

[0186] Step (2) preparation of the reference solution refers to: respectively weigh 3-8 mg of gallic acid, 3-8 mg of catechin, 3-8 mg of epicatechin, 3-8 mg of epigallocatechin, and 3-8 mg of epicatec...

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Abstract

The invention relates to a method for detecting the content of catechinic acid in a baked product. The method comprises the following steps of: (1) preparing a sample solution; (2) preparing a reference solution; (3) making a standard curve; (4) measuring the sample solution; and (5) calculating the total content of the catechinic acid in the sample solution according to the standard curve and the peak area of the sample solution.

Description

technical field [0001] The invention relates to a method for detecting catechin content in baked products, in particular to a method for detecting catechin content in baked food containing tea or tea extract, and belongs to the field of food analysis. Background technique [0002] Modern studies have shown that the health functions of tea such as antibacterial, lipid-lowering, and anti-cancer are the result of the comprehensive action of various components. Among them, there are two major types of substances that play a major role, one is polyphenols (referred to as tea polyphenols), and the other is polyphenols. Tea polysaccharides are lipopolysaccharide compounds (referred to as tea polysaccharides). [0003] As the main component of tea polyphenols, catechin is not only the main quality component that imparts the sensory quality of tea, but also the most important medicinal component of tea. S.Valcic etc. compared 6 kinds of catechin monomers (gallic acid, catechin, epic...

Claims

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Application Information

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IPC IPC(8): G01N30/88
Inventor 李丽维李长文徐咏全
Owner 珠海宝德润生健康科技有限公司
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