普洱茶生茶茶膏与市售生茶茶膏的主要成分分析  

Analysis for major components of Pu-erh raw tea cream and commercial raw tea cream

作　　者：杨柳[1] 龚加顺[1] 曾纤纤[1] 

机构地区：[1]云南农业大学食品科学技术学院,云南昆明650201

出　　处：《食品工业科技》2012年第12期90-92,共3页Science and Technology of Food Industry

基　　金：云南省重点基金项目(2009CC005)

摘　　要：通过两种不同的浸提方法与两种不同的干燥方法制备茶膏,对其进行成分和活性物质的分析,并与市售茶膏进行比较。结果表明:经过沸水浸提、真空减压浓缩的茶膏样品,其氨基酸、茶多酚、总儿茶素、表没食子儿茶素(Epigallocatechin,EGC)、表儿茶素没食子酸酯(Epicatechin gallate,ECG)、表没食子儿茶素没食子酸酯(Epigallocatechin gallate,EGCG)及其他活性成分(没食子酸、咖啡碱、茶氨酸)的含量较其他处理的平均值分别高16.95%、21.96%、24.93%、48.80%、45.31%、63.42%、0.48%、13.52%、38.85%。市售生茶茶膏的营养素、酚类物质及活性成分的含量普遍差异较大。因此,规范茶膏生产工艺,保证产品质量非常重要。The tea cream was prepared by using two different extraction and drying methods,and its major components and active substance were analyzed and compared with commercial raw tea cream.The results showed that the content of amino acids,polyphenols,total catechins,EGC,ECG,EGCG of the tea cream with boiling water and vacuum concentrating extracting were 16.95%,21.96%,24.93%,48.80%,45.31%,63.42% separately higher than tea cream obtained by other methods,and active ingredients such as gallic acid,caffeine,theanine were 0.48%,13.52%,38.85% higher.The content of nutrients,phenolic substances and active ingredient of commercial raw tea cream of different mmanufacturing plants were quite different.Therefore,it was essential to standardize the manufacture process of tea cream to ensure the product quality.

关 键 词：普洱茶 茶膏 成分 分析 

分 类 号：TS272.7[农业科学—茶叶生产加工]