野生古树茶贮藏中的化学成分变化研究  

The Research on Chemical Composition Variation during the Wild Ancient Tea Storage

作　　者：鲍晓华[1] 董玄[2] 潘思轶[3] 

机构地区：[1]普洱学院生命科学系,云南普洱665000 [2]中国人民大学农业发展学院,北京100872 [3]华中农业大学食品科技学院,湖北武汉430070

出　　处：《食品研究与开发》2013年第7期123-126,共4页Food Research and Development

摘　　要：野生古树茶具有特殊的风味和药用价值。在自然条件下贮藏1年~5年,采用化学分析手段对其茶多酚等8个成分进行测定。茶多酚、咖啡碱、游离氨基酸总的趋势是下降,分别是5.35%、1.32%、1.62%;可溶性糖、茶黄素、茶红素、茶褐素呈波浪式增加,分别增加了1.02%、0.034%、0.287%、0.669%;黄酮类化合物呈波浪式变化,最高与最低含量的绝对值相差2.65%。可利用这些变化进行有效成分的提取。The Wild Ancient Tea has special flavor and medical value. The wild ancient tea which was stored one to five years in the natural conditions was determined based on tea-polyphenols and other seven components with the chemical analysis method. During storage, the content of tea polyphenols, caffeine, free amino acid showed a downward trend, tea polyphenols dropped by 5.35 %, caffeine fell by 1.32 %, and free amino acid had a decrease of 1.62 %. The content of soluble sugar, theaflavin, thearubigin and theabrownin increased by 1.02 %, 0.034 %, 0.287 % and 0.669 %. The content of flavonoid compounds variated wavily. The absolute value of the lowest and highest content within 2.65 %. We can wisely use these changes to extract effective components from the wild ancient tea.

关 键 词：野生古树茶 贮藏 成分变化 

分 类 号：TS272.7[农业科学—茶叶生产加工]