不同茶叶中所含结合咖啡因比例的分析  

Analysis of Combined Caffeine Proportion in Different Tea

作　　者：黄业伟[1,2,3] 徐欢欢[2,3] 王素敏[2,3] 李润博[2,3] 王宣军[2,3] 盛军[2,3] 

机构地区：[1]吉林大学生命科学学院,吉林长春130012 [2]云南农业大学,普洱茶学教育部重点实验室,云南昆明650201 [3]云南省茶深加工工程技术研究中心,云南昆明650201

出　　处：《云南农业大学学报（自然科学版）》2015年第2期228-233,共6页Journal of Yunnan Agricultural University:Natural Science

基　　金：云南省科技创新强省计划(2009AB021);云南省自然科学基金面上项目(2012FB151)

摘　　要：分析比较不同茶叶的咖啡因含量及所含结合咖啡因的比例,为茶叶中咖啡因的准确分析、茶叶加工过程中茶多酚的氧化程度监测以及不同茶叶中咖啡因的功能差异研究提供理论参考。以具有代表性的中国六大茶类样品为试样,利用低p H沉淀法结合高效液相色谱法(HPLC)检测不同茶叶的咖啡因含量及其结合情况。结果表明,多酚类物质氧化程度越大的茶叶所含结合咖啡因的比例越大。其中,深度发酵的普洱茶(熟茶)和六堡茶中结合咖啡因的比例最大(20%左右);而不发酵的绿茶中结合咖啡因的比例最低(<2%)。结合咖啡因的比例指标在准确判定茶叶加工过程中多酚类物质的氧化程度以及不同来源咖啡因的功效差异研究中具有重要的应用潜力。The content of caffeine and proportion of combined caffeine in different tea was investigated in order to provide some theories for accurate analysis of caffeine in tea, monitoring the oxidation degree of tea polyphenols during tea processing and study on different function of caffeine in different tea. The representative teas of China＇s six major teas were selected as test samples. The caffeine content and proportion of combined caffeine in tea was determined by the method of low-pH precipitation and HPLC. The results showed as follows： fermented Pu-erh tea and Liubao dark tea were complete fermentation tea and the proportion of combined caffeine in these teas was the biggest （ about 20% ）. However, the proportion of combined caffeine in the non-fermentation tea, that is green tea, was the smallest （ 〈 2% ）. So, we can conclude that the proportion of combined caffeine is directly proportional to the oxidation degree of tea polyphenols. The combined caffeine proportion can be applied to judgethe oxidation degree of tea polyphenols of tea during processing and investigate the different function of caffeine in different tea.

关 键 词：茶叶 结合咖啡因 咖啡因 六大茶类 

分 类 号：S571.1[农业科学—茶叶生产加工]