普洱茶渥堆发酵中活性成分测定及其相关性分析  

Determination of active ingredients and their correlation analysis during the pile-fermentation of Pu'er tea

作　　者：陈红霞[1] 李灏[1] 吕杰[1] 盛军[2,3] 

机构地区：[1]北京化工大学生命科学与技术学院,北京100029 [2]普洱茶研究院,云南普洱665000 [3]云南农业大学普洱茶学教育部重点实验室,昆明650201

出　　处：《北京化工大学学报（自然科学版）》2013年第5期84-87,共4页Journal of Beijing University of Chemical Technology(Natural Science Edition)

基　　金：云南省科技厅州;市党政"一把手"科技工程(2008QA028)

摘　　要：利用高效液相色谱法分别测定表没食子儿茶素没食子酸酯、表儿茶素、茶氨酸、槲皮素、黄嘌呤和次黄嘌呤在普洱茶发酵过程中的含量变化,发现在发酵过程中,表没食子儿茶素没食子酸酯、表儿茶素、茶氨酸和槲皮素的含量下降,黄嘌呤和次黄嘌呤的含量上升。对这6种成分进行了相关性分析,发现多酚类与氨基酸类呈极显著正相关。High performance liquid chromatography catechin gallate, epicatechin, theanine, quercetin, （HPLC） has been employed for the determination of epigallo- xanthine and hypoxanthine during the pile-fermentation of Pu＇ er tea. It was found that during the fermentation process, the content of epigallocatechin gallate, epicatechin, thea- nine and quercetin decreased continuously, whilst the content of xanthine and hypoxanthine increased. Correlation analysis has been established for the six compositions. A significant positive correlation was found between polyphenols and amino acids.

关 键 词：普洱茶 渥堆发酵 高效液相色谱法 相关性分析 

分 类 号：TS201.2[轻工技术与工程—食品科学]