苦茶特征性成分研究  

Characteristic Components Rresearch in Bitter Tea

作　　者：杨超[1] 马存强[1] 周斌星[1,2] 任小盈[1] 李静[1] 

机构地区：[1]云南农业大学龙润普洱茶学院,云南昆明650201 [2]安徽农业大学茶与食品科技学院,安徽合肥230036

出　　处：《昆明学院学报》2014年第3期75-78,共4页Journal of Kunming University

基　　金：国家级课题"普洱茶深加工产品开发研究"(2007BAD58B03)

摘　　要：品饮中发现云南省西双版纳州勐宋乡帕热村所生产的晒青茶的滋味具有特殊性,其特点表现为滋味极苦,与其他晒青毛茶有明显区别,为探明造成其特殊口感的根本原因,采用感官审评、常规理化实验、高效液相色谱法、高效液相―质谱联用方法进行分析,发现勐宋乡帕热村所产的晒青茶具有特征性成分苦茶碱,且苦茶碱是导致滋味极苦的主要原因.Crude Pu-er Tea （CPT）,from Pare village of Mengsong town in Xishuangbanna Yunnan,tastes particular during tea-tas-ting.Its characteristics is distinctly bitter tasting than crude Pu-er tea （CPT）from other origins.To study the primary reason of this special taste,sensory evaluation,routine physical and chemical testing,high performance liquid chromatography （HPLC）and LC-MS have been used to analyze.The result shows that crude Pu-er tea （CPT）from Pare has theacrine which is main reason to taste very bit-ter.

关 键 词：苦茶 高效液相色谱法 质谱分析 苦茶碱 

分 类 号：R284.1[医药卫生—中药学]