不同茶叶中茶多酚和咖啡因成分的对比分析  

Analysis of The Polyphenols and Caffeine in Different Teas

作　　者：罗婧[1] 顾颖颖[2] 刘易成[1] 郭梁[2] 

机构地区：[1]上海理工大学环境与建筑学院,上海200093 [2]上海理工大学理学院,上海200093

出　　处：《贵州茶叶》2013年第1期10-15,共6页Journal of Guizhou Tea

摘　　要：通过乙醇和水溶液浸提法提取不同茶叶中的茶多酚和咖啡因,采用酒石酸亚铁法和紫外分光光度法测定茶多酚和咖啡因的含量。研究结果表明,在绿茶、青茶、黑茶和红茶中,绿茶所含的茶多酚含量最高,红茶最低;而咖啡因含量是红茶高于青茶,绿茶最低。模拟日常饮茶实验结果显示,喝茶时冲泡次数应该选择2-3次为宜,此时,茶叶中有效物质几乎全部溶于茶水中。Polyphenols and caffeine were extracted from different teas with hot water and alcohol. The contents of caffeine are determined by UV spectrophotometry, while the contents of polyphenols are determined by ferrous tartrate method. Results showed that the the order of polyphenols contents in different teas is green tea〉oolong tea〉 black tea〉dark tea, while the change order of caffeine is as following： black tea〉oolong tea, green tea is the lowest. Investigations into the simulation of daily drinking tea revealed that the tea pour 2 to 3 times were the best, the active ingredients can be fully obtained in water at the moment.

关 键 词：茶多酚 咖啡因 茶叶 

分 类 号：TS201.2[轻工技术与工程—食品科学]