Research On Anthocyanins Of Zijuan And Their Varying Patterns During The Process

Plant anthocyanin,because of its natural sources,excellent physiological functions and the widely potential for using which had aroused great concern.As one of the three drinks,more and more purple leafed anthocyanin-rich tea varieties appeared which composition and content of anthocyanins have always been a popular research in recent years.However,due to the limitation of analytical methods,the report about the composition and content of anthocyanins in purple leafed anthocyanin-rich tea at home and abroad were significant differences which led to the lack of comparability and reference in the dates,and affected the further development and utilization of anthocyanins in tea.In this study,it took Zijuan tea as the research object,compared the differently extraction conditions and established the HPLC-MS method which qualitative and quantitative the composition and content of anthocyanins in tea;Using the established HPLC-MS methods to analyze the composition and the changes of anthocyanins during the manufacture process of Zijuan baked green tea,black tea and white tea.The main results were as follows:1.In view of the existing analytical methods which only a few of the anthocyanins in tea can be detected,optimized and established acidic ethanol extraction and HPLC-MS method which can be qualitative and quantitative 14 kinds of anthocyanins in Zijuan at the same time.The detected limition is0.01-0.05? g/mL,line r was 0.9819-0.9981,and the recovery rate was 98.24-102.66%,it was found that there were 9 kinds of anthocyanin components in Zijuan.2.Studied the changes rules of total anthocyanins and components in Zijuan baked green tea during the process,it found that the total amount of anthocyanins in the process decreased significantly.High temperature treated in green tea during the process of fixing and drying is a key step in the stability of anthocyanins,spreading and rolling had little effect on anthocyanins.The main anthocyanins glycosides in the dried samples were delphinidin-3-O-(6-coumaroyl)-galactoside,cyanidin-3-O-galactoside,delphinidin-3-O-galactoside,which were respectively decreased by 55.69%,78.91% and 80%.3.The fermentation process had the most significant effect on anthocyanin content,butthe effect of withering,rolling and drying on anthocyanin content were not significant during the Zijuan black tea processing.The amount of Anthocyanin in Zijuan baked green tea was 0.33 mg/g which compared with fresh leaves are loss 92.90%.During the whole Zijuan black tea processing,the content of anthocyanin decreased,delphinidinand cyanidin were decomposed in thefermentationprocess,delphinidin-3-O-galactoside,cyanidin-3-O-galactoside,delphinidin-3-O-(6-coum aroyl)-galactoside,cyani-din-3-O-(6-coumaroyl)-galactoside were the main components of anthocyanin which were respectivelylost98.21%,85.88%,97.60% and 92.52%.the total anthocyanin of Zijuan black tea decreased by 92.89%.4.During the Zijuan white tea processing,which affected by the withering time and drying temperature,the total and components of anthocyanins all showed a trend of decrease,delphinidin and cyanidin were decomposed in the white tea processing,the content of anthocyanins compared with fresh leaves decreased by 68.30%.