高酯型儿茶素和EGCG含量的速溶茶加工原料研究  

A Study on Processing Materials of Instant Tea with High Ester-catechin and EGCG Contents

作　　者：林金科[1,2] 赵文净[2] 吴亮宇[2] 杨志坚[3] 涂良剑[2] 孙平[2] 林艺端[2] 张明泽[2] 商虎[2] 肖慧[2] 葛国平[2] 

机构地区：[1]福建农林大学安溪茶学院,福州350002 [2]福建农林大学园艺学院,福州350002 [3]福建农林大学农产品品质研究所,福州350002

出　　处：《中国农学通报》2013年第9期197-202,共6页Chinese Agricultural Science Bulletin

基　　金：福建省科技厅高校产学合作科技重大项目"高酯型儿茶素含量的速溶茶加工技术研究"(2010N5003)

摘　　要：为解决目前速溶茶中酯型儿茶素和EGCG(表没食子儿茶素没食子酸酯)含量较低的问题,分别以不同季节的茶叶和不同品种的乌龙茶为加工原料生产速溶茶产品,采用高效液相色谱法检测分析速溶茶产品中的酯型儿茶素和EGCG含量,采用Duncan法进行数据分析。研究结果表明,不同采摘季节的茶叶为加工原料或不同乌龙茶品种的茶叶为加工原料,其生产出的速溶茶产品中酯型儿茶素和EGCG含量差异分别达显著水平。与春茶为加工原料相比,选用乌龙茶秋茶或绿茶夏茶为加工原料生产速溶茶,显著提高了产品中的酯型儿茶素和EGCG含量;与‘铁观音’品种相比,选用‘单枞’或‘毛蟹’品种的乌龙茶为加工原料生产速溶茶,显著提高了速溶乌龙茶产品中的酯型儿茶素和EGCG含量。The aim of this research was to solve the problem of low contents of ester-catechins and EGCG （epigallocatechin gallate） in instant tea. Using different processing raw materials of oolong tea or green tea plucked in different seasons and of oolong tea plucked from different varieties, different kinds of instant tea were produced. The contents of ester-catechins and EGCG were detected by HPLC. It was confirmed that the contents of ester-catechins and EGCG in instant oolong tea processed from fall oolong tea were higher than that from spring. The contents of ester-catechins and EGCG in instant green tea processed from summer green tea were higher than that from spring. There were significant differences in the contents of ester-catechins and EGCG in instant oolong tea made from different cultivars and the order followed‘Dancong’‘Maoxie’‘Tie Guanyin’.

关 键 词：速溶茶 酯型儿茶素 EGCG 加工原料 

分 类 号：S571.1[农业科学—茶叶生产加工]