任 艳，卢 飞，胡晓燕

（杭州娃哈哈集团有限公司，浙江 杭州 310018）

摘要：茶多酚含量是评价茶饮料质量的重要指标，国家标准《茶饮料》（GB/T 21733—2008）附录A 采用乙醇沉淀-酒石酸亚铁比色法测定茶饮料中茶多酚的含量，该方法适用范围较小，特别是奶茶等使用了乳化剂、稳定剂的饮料产品，存在比色溶液浑浊的问题，直接影响检测结果的准确性。本研究通过改进样品预处理方法，使用菠萝蛋白酶酶解，解决了比色溶液浑浊的问题，提高了奶茶饮料中茶多酚含量测定的精密度和准确度。方法回收率为99.1%～102.0%，相对标准偏差RSD 为0.23%～0.37%（n=6）。

关键词：奶茶；茶多酚；酒石酸亚铁比色法；菠萝蛋白酶

Research and Application of Improved Method for Determination of Tea Polyphenols in Milk Tea Beverage

REN Yan，LU Fei，HU Xiao-yan

（Hangzhou Wahaha Group Co.，Ltd.，Hangzhou 310018，China）

Abstract: The content of tea polyphenols is an important indicator for evaluating the quality of tea beverages. Thenational standard method Tea beverage （GB/T 21733—2008）Appendix A adopts the ethanol precipitation- ferroustartrate colorimetric method to determine the content of tea polyphenols in tea beverages. This method has a smallscope of application，especially for milk tea and other beverage products that use emulsifiers and stabilizers. There isthe problem of turbidity of the colorimetric solution，which directly affects the accuracy of the test results. In thisstudy，the sample pretreatment method was improved，and pineapple protease was used to solve the problem ofturbidity of the colorimetric solution. Hence，the precision and accuracy of the determination of tea polyphenols inmilk tea beverages was improved. The recovery rate of the method was 99.1%～102.0%，and the relative standarddeviation RSD was 0.23%～0.37%（n=6）.

Key words: milk rea；tea polyphenols；ferrous tartrate colorimetry；bromelain

中图分类号：TS275.2                     文献标志码：A                         文章编号：1007-7871（2024）03-0025-05

2024，Vol.27，No.3