不同茶类中茶黄素类含量的测定与分布探讨  

Preliminary Study on the Determination and Distribution of Theaflavins Content in Different Types of Tea

作　　者：叶美君[1] 周卫龙[1] 徐建峰[1] 高璐佳 

机构地区：[1]中华全国供销合作总社杭州茶叶研究院国家茶叶质量监督检验中心,浙江杭州310016 [2]浙江经贸职业技术学院应用工程系,浙江杭州310002

出　　处：《农产品加工（下）》2015年第2期49-53,共5页Farm Products Processing

摘　　要：选取六大茶类13个茶样,采用高效液相色谱法测定茶黄素类及其4种主要单体的含量,并对其在六大茶类中分布进行初步探讨。结果表明,绿茶以简单茶黄素(茶黄素和茶黄素-3'-没食子酸酯)为主,含量较低;白茶、黄茶和乌龙茶中4种主要茶黄素单体分布比例相近,且总含量均较低,但高于绿茶;红茶以复杂茶黄素(茶黄素-3-没食子酸酯和茶黄素双没食子酸酯)为主,且含量在六大茶类中最高。为进一步证实绿茶中茶黄素的存在,选取109个不同厂家的绿茶样品进行茶黄素测定,分析表明茶黄素类物质普遍存在于非发酵的绿茶样品中。A high performance liquid chromatographic method is used to analyze four main theaflavins in 6 tea categories 13 different kinds of tea, including the content and distribution of the four main theafavins. The results indicate that the lower content of simple theaflavins （TF and TF-3＇-G） is detected in the green tea while the higher level complex theaflavins （TF-3-G and TFDG） in the black tea. Moreover, the yellow tea, white tea and oolong tea have lower content and close proportion of four main theaflavins. In order to improve the accuracy of result, the 109 kinds of green tea are analyzed in the same condition. In summary, the experimental results show that the theaflavins are found in green tea.

关 键 词：茶叶 茶黄素 发酵 

分 类 号：S571.1[农业科学—茶叶生产加工]