云南勐库大叶种普洱茶茶多酚含量分析.pdf

南方农业学报J0 LRNAL OF SOC' TAFRN ACRICULTURE2013,44(1):131-134
TSSN 2095-1191: CODEN NNXAAB
http://www.ninyxb.com
D01:10.3969/:isn.2095-1191.,2013.1.131
云南動库大叶种普洱茶茶多酚含量分析
赵艳,白玉艳,王白娟
(云南农业大学基础与信息エ程学院,昆明650201
摘要:[目的]分析云南動库大叶种普洱茶茶多酚含量,为今后普洱茶的深加工及其功能食品的研发提供理论依
据。【方法]邀请国家级评茶师分别对8个云南动库大叶种普洱茶(生茶和熟茶)茶样进行感官评审,并采用酒石酸亚铁
比色法测定其茶多酚含量。[结果】生茶和熟茶的感官品质、陈化程度均有明显的变化;同一品牌茶叶,随着茶叶存放
时间延长,生茶和熟茶的茶多酚含量均呈明显的下降趋勢;相同年份的牛茶、熟茶茶多酚含量也有明显差异,生茶的
茶多酚含量是熟茶的2.8~5,4倍。『结论]由手加工工艺不同,云南动库大叶种普洱茶的生茶和熟茶住香气、溢味、汤色
及茶多酚含量等方面有明显差异;无论是生茶还是熟茶,年份越久其茶多酚含量越少。
关键词:普洱茶;茶多酚;生茶;熟於;酒石酸业铁比色法;云南勐库大叶种
中图分类号:TKS272
文献标志码:A
文章编号:2095-1191(2013)01-0131-04
Tea polyphenol analysis of Pu er tea from Mengku large-leaved
Species In Yunnan Province
ZHA0 Yan, BAI Yu-yan, WANG Bai-juan
College of Basic Science and Information Engineering, Yunnan Agricultural University, Kunming 650201, China)
Abstract: [Objective ] This study analyzed the Lea polyphenol contenl in Yunnan Mengku large-leaved Pu'er tea to
provide theoretieal basis for the intense processing of food developments and functions. [Method Nationa] tea tasters were
e el
ed specie
and then the tea polyphenol eontent was determined by the ferrous tartrate method. [Result The sensory quality and the
aging degree of raw tea and ripe tea were obviously different. Meanwhile, the tea polyphenol content of raw tea and ripe
tea from the same brand showed apparent decreasing trend as the tca storage time prolonged. The tea polyphenol content of
raw tea amd rie tea from the same year were aiso obviously different, with the tea polyphenol content in raw tea being
2. 8-5.4 times higher than that in ripe tea. Conclusion Due to the different pressing teehnology, there were signif
ant diferences belween the aroma, taste, liquor color, and tea polyphenol content of Yunnan Mengku largt-leaved Putr
raw tea and Pu'er ripe tea. Furthermare, the tea polyphenol contents of both raw tea and ripe tea decreased as the storage
time prolonged
Key words: Puer tea; tea polyphenol; raw tea; ripe tea: ferrows tartrate method; Yunnan Mengku large-leaved
pecies
0引言
爱。普洱茶具有药理作用的主要化学成分是茶多酚
【研究意义)普洱茶是以云南大叶种晒青毛茶为(TP),而茶多酚是从天然植物茶叶中分离提取获得的
原料,经后发酵加丁工艺制成,按加T.工艺可分为熟
种多羟基酚类化合物总称(郭宇姝等,2007),也是
茶和生茶(GBT2211-2008),具有独特陈香、汤色红
种新型的理想食品抗氧化剂,具有抗癌、抗衰老、抗
浓明亮、滋味醇厚回甘的特点(吴礼辉,2005),对人体辐射、降血脂等药理功效,在食品、医药等领域具有广
健其有特殊的保健功效,备受国内外饮茶者的喜闹的应用前景(陈旭红,2004)。【前人研究进展)张新
收稿日期:2012-07-16
基金项目:云南省教育厅重点资助项目(2012Z134C:)
作者简介:*为通讯作者,王白娟(1979-),副教授、研究方向为生物物理学,E-ーmail: wangbaijuanl23@126cm。赵艳(1982-),研究
方向为生物化学,E-mail:zhaovankm@126.com
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