发酵对普洱茶中游离咖啡因含量的影响  

Effect of fermentation on content of free caffeine in Puer tea

作　　者：王腾飞[1,2] 王宣军[1,2] 黄业伟[1,2,3] 方崇业[1,2] 朱强强[1,2] 杨军 盛军[1,2] 郝淑美[5] 

机构地区：[1]普洱茶学教育部重点实验室(云南农业大学),云南昆明650201 [2]云南省茶深加工工程技术研究中心,云南昆明650201 [3]吉林大学生命科学学院,吉林长春130012 [4]云南柏联普洱茶庄园有限公司,云南普洱665600 [5]云南大学校长办公室,云南昆明650091

出　　处：《中国生物制品学杂志》2013年第4期509-511,共3页Chinese Journal of Biologicals

基　　金：云南省科技创新强省计划(2009AB021);云南省自然科学基金面上项目(2012FB151)

摘　　要：目的探讨普洱茶发酵过程中咖啡因的存在形式及游离咖啡因含量的变化,为监测茶叶发酵程度,控制茶品质量提供依据。方法应用低pH沉淀结合高效液相色谱法(HPLC)检测普洱茶发酵全程中6个主要发酵阶段[一翻、二翻、三翻、四翻、五翻样品和出堆样品(熟茶)]样品的游离咖啡因和结合咖啡因含量。结果普洱茶发酵过程中,游离咖啡因含量逐渐降低,从一翻样品的(2.555±0.104)%降至出堆样品的(1.878±0.049)%,超过1/4的咖啡因与茶中的其他组分相结合,形成结合咖啡因。结合咖啡因的含量不断增加,四～五翻期间增幅最大,从0.084%增至0.647%;出堆样品中结合咖啡因的含量最高,为0.703%。结论发酵过程中,普洱茶中的游离咖啡因含量逐渐降低。本实验为监测茶叶发酵程度,控制茶品质量提供了依据。Objective To investigate the form of caffeine and the change of free caffeine content during fermentation of Puer tea.Methods The free and combined caffeine contents in Puer tea samples at six stages of fermentation were deter-mined by precipitation at low pH value followed by HPLC.Results The content of free caffeine decreased gradually from（2.555 ± 0.104） % to（1.878 ± 0.049） % during fermentation.More the 1 / 4 of the caffeine were combined with other ingredients in the tea.The content of combined caffeine increased continuously during fermentation,which increased re-markably from 0.084% to 0.647% at stages 4 and 5,and reached the maximum of 0.703% in final product.Conclusion The content of free caffeine decreased gradually during fermentation of Puer tea,which provided a basis for monitoring the fermentation level and control the quality of the tea.

关 键 词：发酵 茶叶 游离咖啡因 

分 类 号：S571.1[农业科学—茶叶生产加工]