普洱茶中的没食子酸研究  

Study on the Gallic Acid in Pu-erh Tea

作　　者：吕海鹏[1] 林智[1] 谷记平[1] 郭丽[1] 谭俊峰[1] 

机构地区：[1]中国农业科学院茶叶研究所/农业部茶叶化学工程重点开放实验室,浙江杭州310008

出　　处：《茶叶科学》2007年第2期104-110,共7页Journal of Tea Science

基　　金：国家自然科学基金(30370367)

摘　　要：以普洱茶及其提取物的柱层析组分、以及晒青毛茶渥堆加工过程样等为试验对象,研究普洱茶中的没食子酸含量、晒青毛茶渥堆加工过程中没食子酸的变化规律以及没食子酸与普洱茶生物活性之间的关系。结果表明,普洱茶中没食子酸的平均含量为9.01mg/g,但不同样品间含量差异比较大;晒青毛茶渥堆加工过程中没食子酸的含量遵循着先上升而后下降的变化规律;没食子酸富集的柱层析组分表现出了比较强的DPPH自由基清除活性。Gallic acid is a characteristic phenolic compound in Pu-erh tea with notable bioactivity. The content of gallic acid in Pu-erh tea, the change of gallic acid during the pile-fermentation, and the relation between extract fraction bioactivity and its gallic acid content were studied. Results showed that the average content of gallic acid in Pu-erh tea was 9.01 mg/g, but striking dissimilarity existed between the different samples; The gallic acid content first increased to some extent then decreased during the pile-fermentation of the solar green tea of [Camellia sinensis （Linn.） var. assamica （Masters） Kitamura]. It was found that the extracted fractions which rich in gallic acid showed higher antioxidative activities by DPPH radical scavenging assay.

关 键 词：普洱茶 没食子酸 生物活性 

分 类 号：TS272[农业科学—茶叶生产加工] Q946.91[轻工技术与工程—农产品加工及贮藏工程]