食品与发酵工业 >

2026 , Vol. 52 >Issue 8: 360 - 367

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043930

分析与检测

液相色谱-柱后衍生法测定茶叶中的五种糖含量

  • 李丽霞 ,
  • 蒋宾 ,
  • 王聪明 ,
  • 闫敬娜 ,
  • 罗学平
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  • 1(宜宾职业技术学院 现代农业学院,四川 宜宾,644000)
    2(四川省茶业工程技术研究中心,四川 宜宾,644000)
第一作者:硕士,副教授(罗学平教授为通信作者,E-mail:luo-xp@foxmail.com)

收稿日期: 2025-07-24

  修回日期: 2025-10-17

  网络出版日期: 2026-05-07

基金资助

宜宾市自然科学基金项目(2024JC016);宜宾市农业科技创新项目(2024NYCX012);四川省科技计划项目(2021YFN0091)

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Determination of five sugars in tea by high performance liquid chromatography with post-column derivatization

  • LI Lixia ,
  • JIANG Bin ,
  • WANG Congming ,
  • YAN Jingna ,
  • LUO Xueping
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  • 1(School of Modern Agriculture, Yibin Vocational and Technical College, Yibin 644000, China)
    2(Sichuan Tea Industry Engineering Technology Research Center, Yibin 644000, China)

Received date: 2025-07-24

  Revised date: 2025-10-17

  Online published: 2026-05-07

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摘要

该研究建立了一种基于液相色谱-柱后衍生技术的分析方法,用于同步测定茶叶中木糖、果糖、甘露糖、葡萄糖及蔗糖的含量。采用Asahipak NH2P-50 4E色谱柱(250 mm×4.6 mm,5 μm),以含体积分数0.5% H3PO4的乙腈-水体系为流动相进行梯度洗脱,流速0.8 mL/min,柱温40 ℃,柱后110 ℃下采用高碘酸(2.0 g/L)氧化、酚试剂(1.0 g/L)进行衍生显色,检测波长670 nm。结果显示,木糖、果糖、甘露糖、葡萄糖和蔗糖浓度与峰面积线性关系良好,检出限为2.25~22.41 μg/mL,定量限为6.83~67.91 μg/mL,加标回收率为98%~104%。利用该方法对59个绿茶和红茶样品中5种糖含量进行了检测,除部分茶样未检出木糖和甘露糖外,蔗糖、果糖和葡萄糖等3种均被检出。相同嫩度鲜叶制作的绿茶糖含量极显著高于同等嫩度的红茶。绿茶中5种糖含量为8.19~16.78 mg/g,含量最高的是蔗糖[(7.83±1.93) mg/g],然后依次为果糖[(1.74±0.23) mg/g]、葡萄糖[(1.56±0.23) mg/g],嫩度低的绿茶糖含量极显著高于嫩度高的绿茶;红茶中5种糖含量为4.34~7.02 mg/g,含量依次为果糖[(2.95±0.60) mg/g]、葡萄糖[(2.43±0.61) mg/g]和木糖[(0.66±0.48) mg/g],而蔗糖[(0.21±0.10) mg/g]含量较低。该方法具有操作简便、试剂成本低、回收率高等优点,可为茶叶的优良品种选育、栽培措施改良、制茶工艺优化、茶叶品质提升等提供新的检测技术支持。

关键词： 液相色谱; 柱后衍生; 茶叶; 糖含量

本文引用格式

李丽霞 , 蒋宾 , 王聪明 , 闫敬娜 , 罗学平 . 液相色谱-柱后衍生法测定茶叶中的五种糖含量[J]. 食品与发酵工业, 2026 , 52(8) : 360 -367 . DOI: 10.13995/j.cnki.11-1802/ts.043930

Abstract

This study established an analytical method based on liquid chromatography coupled with post-column derivatization for the simultaneous determination of xylose, fructose, mannose, glucose, and sucrose in tea samples.Separation was achieved using an Asahipak NH2P-50 4E column (250 mm×4.6 mm, 5 μm) with a gradient elution program and a mobile phase composed of acetonitrile and water containing 0.5% H3PO4.The flow rate was set at 0.8 mL/min, and the column temperature was maintained at 40 ℃.Post-column derivatization was performed at 110 ℃, involving oxidation with periodic acid (2.0 g/L) followed by color development with MBTH (1.0 g/L).Detection was carried out using a UV-visible detector set at 670 nm.The results demonstrated good linear relationships between concentrations and peak areas for all five sugars.The limits of detection (LODs) ranged from 2.25 to 22.41 μg/mL, and the limits of quantitation (LOQs) ranged from 6.83 to 67.91 μg/mL.Spiked recoveries were between 98% and 104%.This method was applied to determine the sugar content in 59 green and black tea samples.Sucrose, fructose, and glucose were detected in all samples, whereas xylose and mannose were absent in some.The total sugar content in green tea made from fresh leaves of the same tenderness level was significantly higher than that in black tea of comparable tenderness.In green tea, the total content of the five sugars ranged from 8.19 to 16.78 mg/g, with sucrose being the most abundant [(7.83±1.93) mg/g], followed by fructose [(1.74±0.23) mg/g] and glucose [(1.56±0.23) mg/g].Moreover, green tea with lower tenderness exhibited a significantly higher total sugar content than that with higher tenderness.In black tea, the total sugar content ranged from 4.34 to 7.02 mg/g, with fructose [(2.95±0.60) mg/g], glucose [(2.43±0.61) mg/g], and xylose [(0.66±0.48) mg/g] as the predominant sugars, while sucrose content was relatively low [(0.21±0.10) mg/g].The proposed method offers advantages such as simple operation, low reagent cost, and high recovery, making it a valuable technical support for selecting superior tea varieties, improving cultivation practices, optimizing processing techniques, and enhancing tea quality.

Key words： liquid chromatography; post-column derivatization; tea; sugar content

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