Determination of Fatty Acid Component in Chinese Teas by Gas Chromatography
Determination of Fatty Acid Component in Chinese Teas by Gas Chromatography
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发表时间：
2009
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通讯作者：
X. Jing
中科院分区：
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作者：
X. Jing
以乙醚-庚烷为溶剂提取茶叶中的脂肪酸，用KOH-甲醇甲酯化，经JH-FFAP石英毛细管柱分离，用FID检测器对6种脂肪酸的组成进行了鉴定和分析，该方法简便、快速，研究了不饱和脂肪酸对茶叶品质的影响，并探讨了不饱和脂肪酸对茶叶品质的影响，饮茶对人体的影响进行了评价。
The fatty acids in Chinese teas were extracted applied ether-heptane as solvent,methyl esterfied with KOH-methanol,and then separated through a JH-FFAP quartz capillary column.The component of six fatty acids were identified and analyzed by a FID detector.This method was simple,fast,feasible and convenient.Unsaturated fatty acids dominated in all kinds of investigated teas.The effect of unsaturated fatty acids on the quality of tea and the benefits of drinking tea on the human body were evaluated.