枞酸乙二醇单酯与双酯的合成工艺研究

采用L39^4正交实验研究了枞酸乙二醇单酯与双酯的合成工艺。探讨了反应温度、催化剂用量、反应物料摩尔比、反应时间等诸因素对转化率及选择性的影响。结果表明：反应温度与反应物料摩尔比分别对转化率及选择性具有最显著的影响。实验提供了枞酸乙二醇单酯与双酯的优化合成条件,在此基础上以松香为原料进行了验证。     

潮汕工夫茶中的化学智慧

潮汕工夫茶中蕴含了丰富的化学文化。长期以来,潮汕人在凤凰单枞茶的品种选育、种植、加工以及品饮等诸多方面, 十分关注影响茶叶品质与风味的儿茶素、茶氨酸、咖啡因、可溶性糖、色素、萜类等化学物质,并在生产、加工中对这些化学成分的含量及生化转化精细控制,形成了凤凰单枞茶特有的品质与风味;同时,针对凤凰单枞茶活性成分的组成特点,摸索出一套科学的冲泡程式,充分展现出潮汕工夫茶文化中的化学智慧。     

导数光谱法测定松香中枞酸和脱氢枞酸

本文用导数光谱法对松香中枞酸和脱氢枞酸的测定进行了方法研究和比较,并用四阶导数光谱对几种不同松香中枞酸和脱氢枞酸进行了同时测定,结果令人满意。该法灵敏度高,能较好地消除背景干扰。相对标准偏差0.17％;枞酸回收率99.17％;脱氢枞酸回收率96.27％。     

超声波辅助提纯氢化枞酸的研究

以氢化松香为原料、乙醇胺为有机胺、乙酸乙酯为溶剂,在超声波辅助下进行胺化反应制备氢化枞酸乙醇胺盐,再经萃取、重结晶和酸化得到氢化枞酸,采用正交试验考察了超声功率、搅拌转速、反应温度、反应时间对氢化枞酸纯度的影响,结果表明,影响氢化枞酸纯度因素按显著程度依次为反应温度>反应时间>超声波功率>搅拌转速,确定了最佳的胺化反应条件为:反应温度40℃、反应时间40min、超声波功率400W、搅拌转速400r/min,所得氢化枞酸的纯度为94.5%。采用GC、GC-MS、FT-IR、熔点仪和旋光仪对氢化枞酸产品进行了分析鉴定。     

松香树脂酸异构化反应研究

以松香为原料、盐酸为催化剂、95%乙醇为重结晶溶剂进行超声波强化松香树脂酸异构化反应研究.通过正交优化实验考察了反应温度、反应时间、超声波频率、搅拌转速、盐酸用量对枞酸单离收率和纯度的影响,确定最佳异构化反应条件为: 超声频率47.2 kHz,反应温度55℃,盐酸用量0.06 mL盐酸·(g松香)-1 ,反应时间40 min,搅拌转速300 r·min-1,枞酸单离收率为31.76%,纯度为97.32%.采用气相色谱仪和圆盘旋光仪对枞酸产品进行了分析鉴定,实验值与文献值吻合.     

ATRP法合成聚去氢枞酸丙烯酸乙二醇酯的研究

本研究从歧化松香中提取的去氢枞酸(DHA)出发,经酰氯化后与丙烯酸(2-羟基)乙酯反应,合成了去氢枞酸丙烯酸乙二醇酯(DHAAGE);并以此为单体,2-溴-异丁酸乙酯(EBr-iB)为引发剂,CuBr/2,2'-联吡啶(2,2'-bipyridine)为催化体系,在90 oC下,利用原子转移聚合(ATRP)法制备了聚去氢枞酸丙烯酸乙二醇酯(PDHAAGE).利用FT-IR、1H-NMR和GPC对所制备的单体和聚合物进行了表征,同时考察了单体转化率随聚合反应时间的变化.结果表明,聚合反应动力学曲线呈良好线性关系,表观聚合速率常数kp′为3.6 ×10-7 s-1;所得聚合物的分子量分布很窄.     

基于质子转移反应-飞行时间质谱快速鉴别不同产地闽北水仙茶

采用质子转移反应-飞行时间质谱仪(PTR-TOF-MS), 构建了3个产地(武夷山、建阳、建瓯)113个闽北水仙茶样品香气的化学指纹图谱, 对所得的闽北水仙茶香气指纹图谱进行主成分分析(PCA), 获得了不同产地闽北水仙茶样品的质谱信息特征, 然后采用软独立建模分类法(SIMCA)、K最邻近结点算法(KNN)、偏最小二乘判别分析法(PLS-DA)对闽北水仙茶的质谱信息进行了模式识别.结果表明, PTR-TOF-MS结合分类识别模式能有效区分不同产地的闽北水仙茶.PCA 提取了3个主成分, 累计贡献率为84.66%;3个识别模型的校正集判别正确率分别为89.38%、100.00%和100.00%, 预测集的判别正确率分别为83.18%、 96.46%和95.57%.基于此成功建立了不同产地的闽北水仙茶识别模型.本方法无需样品预处理、分析速度快、灵敏度高、对茶叶无损伤, 为茶叶产地溯源提供了新方法.     

歧化松香胺Schiff碱-镍配合物的合成及催化枞酸氧化

歧化松香胺Schiff碱;镍配合物;枞酸;氧化     

两亲性纤维素接枝聚脱氢枞酸共聚物的制备及性能研究

通过均相原子转移自由基聚合法(ATRP)将生物质基疏水性松香单体(脱氢枞酸(2-甲基丙烯酰氧基乙基)酯,MAEDA)接枝到纤维素骨架上合成了全生物质基两亲性的纤维素-g-聚脱氢枞酸接枝共聚物(cellulose-g-PMAEDA).ATRP反应过程动力学研究表明cellulose-g-PMAEDA接枝共聚物的合成过程是活性可控的;傅里叶红外光谱(FTIR)、核磁共振氢谱(1H-NMR)、凝胶色谱(GPC)和X射线衍射(XRD)结果证实了cellulose-g-PMAEDA接枝共聚物的成功合成;由于聚脱氢枞酸侧链的引入,cellulose-g-PMAEDA接枝共聚物的热稳定性,疏水性能明显提高,并且具有紫外吸收性能;动态光散射仪和透射电镜结果表明两亲性cellulose-g-PMAEDA接枝共聚物能够在水溶液中自组装成平均粒径约为200 nm左右的纳米微球,并且该纳米微球具有以纤维素为壳,聚脱氢枞酸酯为核的核壳结构.     

聚去氢枞酸丙烯酸乙二醇酯的合成与表征

从歧化松香中提取的去氢枞酸(DHA)出发,经酰氯化后与丙烯酸(2-羟基)乙酯反应,合成了去氢枞酸丙烯酸乙二醇酯(DHAAGE);并以此为单体,偶氮二异丁腈(AIBN)为引发剂,四氢呋喃为溶剂,在60℃下,利用常规自由基聚合(CPR)法制备了聚去氢枞酸丙烯酸乙二醇酯(PDHAAGE)。考察了单体转化率随聚合时间的变化,并利用FT-IR1、H-NMR、GPC、TG和DSC等对PDHAAGE进行了分析和表征。同时考察了PDHAAGE在不同溶剂中的溶解性。结果表明,得到的PDHAAGE的数均分子量(Mn)约为5400,分子量分布小于1.40;Tg为95.8℃,Tm为375.8℃,热分解温度Td为396.4℃,说明PDHAAGE具有很好的热稳定性;PDHAAGE易溶于中等极性的有机溶剂中。     

茶中茶多酚的高效液相色谱法分离分析

用改进的Ａｇａｒｗａｌ方法萃取不同种类茶叶和茶饮料中的茶多酚,建立了用高效液相色谱（ＨＰＬＣ）法对茶多酚进行分离分析方法。ＨＰＬＣ可有效分离ＧＴＰｓ主要组成成分ＥＣ、ＥＧＣ、ＥＣＧ和ＥＧＣＧ并精确定量,相对标准偏差小于５％。茶叶加工过程对ＧＴＰｓ含量有很大影响,绿茶总ＧＴＰｓ含量在６￣１５ｇ／１００ｇ干茶叶、乌龙茶总ＧＴＰｓ含量在５￣７ｇ／１００ｇ干茶叶,红茶总ＧＴＰｓ含量低于２ｇ／１００ｇ干茶叶     

天然抗氧化剂茶多酚

抗氧化剂是指能防止或延缓食品成分氧化变质的食品添加剂.茶多酚是目前尚不能人工合成的纯天然、多功能、高效能的抗氧化剂和自由基净化剂,可用超临界CO2萃取法、离子沉淀提取法、树脂吸附分离法、有机溶剂萃取法提取.采用酒石酸亚铁比色法测定茶多酚含量.     

Phenolic,Carotenoid and Saccharide Compositions of Vietnamese Camellia sinensis Teas and Herbal Teas

Tea (Camellia sinensis) and herbal tea have been recognized as rich sources of bioactive constituents with the ability to exert antioxidant actions. The aims of this study were to analyze phenolic, carotenoid and saccharide contents in a set of Vietnamese tea and herbal tea and compare the results with those of green and black teas marketed in the U.S. In total, 27 phenolics, six carotenoids and chlorophylls, and three saccharides were quantitatively identified. Catechins, quercetin glycosides and chlorogenic acid were the predominating phenolics in the teas, with the concentrations following the order: jasmine/green teas > oolong tea > black tea. Lutein was the dominant carotenoid in the teas and its concentrations were generally found to be higher in the jasmine and green teas than in the oolong and black teas. The study showed that the green teas originating in Vietnam had much higher levels of phenolics and carotenoids than their counterparts stemming from another country. The application of partial least squares discriminant analysis (PLS-DA) as a chemometric tool was able to differentiate phenolic profiles between methanolic extracts and tea infusions. Through principal component analysis (PCA), the similarities and dissimilarities among the jasmine, green, oolong, black teas and herbal teas were depicted.     

稀土对茶叶中稀土结合糖蛋白的组成及活性的影响

应用电感偶合等离子体质谱（ＩＣＰ－ＭＳ）、气相色谱（ＧＣ）、氨基酸分析仪及动力物模型,研究了喷施稀土对茶叶中稀土结合糖蛋白（ＲＥＥ－ＴＧＰ）组成及活性的影响,成品茶中有稀土结合糖蛋白;稀土对单糖种类及组成没有明显影响,但ＲＥＥ－ＴＧＰ中羟脯氨酸（Ｈｙｐｒｏ）及丝氨酸（Ｓｅｒ）含量增加明显,而谷氨酸（Ｇｌｕ）含量则比对照区的低,稀土处理区茶叶制得的ＲＥＥ－ＴＧＰ中Ｌａ含量增加了１９３％;ＲＥＥ－ＴＧＰ具有明显的降血糖效果和增强免疫作用等活性。     

茶多酚锗的合成及测试

茶多酚锗的合成及测试卢玉振＊张长庚（贵州大学化学系贵阳５５００２５）关键词茶多酚，茶多酚锗，合成，ＬＤ５０１９９６－０３－２６收稿，１９９６－０７－０２修回自从发现一些滋补性药用植物如人参、枸杞子等都含有微量锗以来，有机锗化合物的生化效应研究促进了有...     

Directed Accumulation of Nitrogen Metabolites through Processing Endows Wuyi Rock Tea with Singular Qualities

The execution of specific processing protocols endows Wuyi rock tea with distinctive qualities produced through signature metabolic processes. In this work, tea leaves were collected before and after each of three processing stages for both targeted and untargeted metabolomic analysis. Metabolic profiles of processing stages through each processing stage of rotation, pan-firing and roasting were studied. Overall, 614 metabolites were significantly altered, predominantly through nitrogen- enriching (N) pathways. Roasting led to the enrichment of 342 N metabolites, including 34 lipids, 17 organic acids, 32 alkaloids and 25 amino acids, as well as secondary derivatives beneficial for tea quality. This distinctive shift towards enrichment of N metabolites strongly supports concluding that this directed accumulation of N metabolites is how each of the three processing stages endows Wuyi rock tea with singular quality.     

信阳废次茶残渣对Au(Ⅲ)的吸附研究

研究了信阳废次茶对Au(Ⅲ )的吸附作用。考察了温度、酸度及时间等对吸附的影响。并比较了原茶和提取过有效成分后余下的茶残渣对Au(Ⅲ )的吸附作用。实验结果表明 ,信阳废次原茶与茶残渣对金都有很强的吸附性能 ,茶残渣优于原茶 ,且具有吸附速度快 ,吸附率高 ,温度影响小等特点。     

不同提取方法对红茶提取物抗氧化活性影响的研究

采取沸水浴法、回流法、微波法及超声波法探讨信阳红茶和印度红茶的抗氧化性,通过测定吸光度利用Fenton反应表征提取物对羟自由基的清除率.不同的提取方法对红茶抗氧化活性有一定的影响,羟自由基的清除率与红茶的抗氧化活性成正比.结果表明:信阳红茶沸水浴法提取率较高,印度红茶超声波法提取率较高.     

Influence of Tea Brewing Parameters on the Antioxidant Potential of Infusions and Extracts Depending on the Degree of Processing of the Leaves of Camellia sinensis

The polyphenol content of tea depends on the growing region, harvest date, the production process used, and the brewing parameters. In this study, research was undertaken that included an analysis of the influence of the brewing process parameters on the content of total polyphenols (Folin-Ciocalteu), epigallocatechin gallate (HPLC), and antioxidant activity (against DPPH radicals) of fresh tea shrub leaves grown from Taiwan and of teas obtained from them (oolong, green in bags, and green loose from the spring and autumn harvest). The antioxidant potential was determined in the methanol and aqueous extracts, as well as in infusions that were obtained by using water at 65 or 100 °C and infusing the tea for 5 or 10 min. The highest content of total polyphenols and epigallocatechin gallate was found in green tea extracts from the spring harvest. However, in the case of infusions, the highest content of these compounds was found in green tea in bags. Steaming at 100 °C for 10 min, turned out to be the most favourable condition for the extraction. Oolong tea, brewed at 100 °C for 5 min was characterised by the highest antioxidant activity against stable DPPH radicals.