绿茶和发酵茶的茶多酚组成比较  

Comparison of the Composition of the Polyphenols in Green Tea and Fermented Tea

作　　者：吴警[1] 刘春莹[1] 郭久宁[1] 杨刚[1] 鱼红闪[1] 金凤燮[1] 

机构地区：[1]大连工业大学生物工程学院,辽宁大连116034

出　　处：《安徽农业科学》2011年第9期5343-5345,5419,共4页Journal of Anhui Agricultural Sciences

基　　金：辽宁省高校创新团队项目(2007T008;2008T009)

摘　　要：[目的]比较市售4种绿茶和发酵茶(包括红茶、滇红茶和普洱茶)的茶多酚组成和比例。[方法]采用高效液相色谱法检测茶多酚种类和含量。[结果]市售绿茶均含有没食子儿茶素(GC)、表没食子儿茶素(EGC)和表没食子儿茶素没食子酸酯(EGCG)、表儿茶素(EC)和表儿茶素没食子酸酯(ECG)等茶多酚,以及没食子酸(GA)和咖啡因(CAF),EGCG为4种绿茶有效成分中的主要物质。半发酵茶铁观音7种有效成分全部检出,EGCG含量最高为16.610 mg/g。发酵茶红茶中茶多酚(儿茶素)部分被降解,GC、EGC、EGCG含量低,咖啡因含量高为17.304 mg/g;滇红茶中EGCG和ECG含量最高,分别为4.588和3.559 mg/g;普洱茶主要有效成分为没食子酸和咖啡因,几乎测不出其他5种茶多酚。[结论]茶叶不同发酵工艺使茶多酚不同程度被降解。[Objective] To compare the composition of the polyphenols in green tea and fermented tea（including Black tea,Dianhong and Pu-Er tea）.[Method] Liquid chromatography（HPLC） was used to the determination of the polyphenols.[Result] Five catechins,GA（Gallic acid）and CAF（Caffeine）in commercial green tea and fermented tea（including Black tea,Dianhong and Pu-Er tea）.The results showed that,five catechins such as GC（Gallocatechin）,EGC（Epigallocatechin）,EGCG（Epigallocatechin gallate）,EC（Epicatechin）,ECG（Epicatechin gallate）,Gallic acid and Caffeine were all contained in green tea.EGCG was the major active components.＂Semi-fermented＂ tea Tieguanyin was all detected.The contents of EGCG was the highest,16.610 mg/g.＂Fermented＂ tea Black tea was degraded partly.The contents of GC,EGC,EGCG were low.The content of Caffeine in Black tea was high,17.304 mg/g.The content of EGCG and ECG were high in Dianhong,4.588 mg/g and 3.559 mg/g.The major components in Pu-Er tea were Gallic acid and Caffeine.Other five catechins could not be detected.[Conclusion]According to the different fermentation process of tea,tea polyphenols were degraded to varying degrees.

关 键 词：HPLC 茶多酚 儿茶素 没食子酸 咖啡因 

分 类 号：TQ946.82[化学工程] S571.1[农业科学—茶叶生产加工]