茶叶茶多酚及维生素C含量与储存时间相关性分析  

The Correlation Analysis of Tea Polyphenols and Vitamin C Contents and Tea Storage Time

作　　者：汤梦玲[1] 海米梨 易雪峰[1] 何燕[1] 杜水凤 周彭果 季守莲[1] 

机构地区：[1]大理学院公共卫生学院,云南大理671000

出　　处：《大理学院学报（综合版）》2014年第2期58-60,共3页Journal of Dali University

基　　金：大理学院公共卫生学院大学生科研基金资助项目(2012)

摘　　要：目的:了解茶叶中茶多酚及维生素C含量与储存时间的变化情况及在营养学上的意义。方法:用酒石酸亚铁比色法测定开封后再密封保存的茶叶中茶多酚的含量;荧光分光光度法测定维生素C的含量。结果:储存6个月前后两次茶叶中茶多酚含量相比,差异无统计学意义(P>0.05);维生素C含量前后两次比较差异具有统计学意义(P<0.05)。绿茶与红茶相比,茶多酚的含量差异有统计学意义(P<0.05),且绿茶高于红茶;维生素C含量相比差异无统计学意义(P>0.05)。结论:茶叶开封后再密封、避光保存,茶多酚的含量不易丧失,但维生素C容易氧化减少。Objective： To understand the polyphenols and vitamin C content changes in different teas after storage. Methods： Ferrous tartrate colorimetric method and fluorescence method were applied to detect the content of tea polyphenols and vitamin C in black and green tea before and after 6-month-stored. Results： Data showed no statistical significances in tea polyphenols content （P〉 0.05） but different vitamin C contents （P〈0.05） before and after 6 months storage in both black and green tea. Compared to the black tea, green tea exhibited higher tea polyphenols content （P〈0.05）, and same vitamin C content （P〉0.05）. Conclusion： The content of tea polyphenol could not be easily lost by sealing after opening in dark. vitamin C could be oxidated and reduce.

关 键 词：茶叶 茶多酚 维生素C 储存时间 

分 类 号：R155.5[医药卫生—营养与食品卫生学]