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作 者:李家华[1] 倪婷婷[1] 张广辉[1] 袁文侠[1] 邵婉芳 桥本文雄 赵明[1]
机构地区:[1]云南农业大学龙润普洱茶学院,昆明650201 [2]鹿儿岛大学农学院园艺学系,鹿儿岛8900065
出 处:《天然产物研究与开发》2014年第A01期56-59,109,共5页Natural Product Research and Development
基 金:Funding Item: National Natural Science Foundation ( No. 31160173 )
摘 要:后发酵是云南地理标志产品普洱熟茶品质形成的关键,但该过程的化学物质变化仍需研究。本文应用高效液相色谱分析发现随着发酵进行包括表儿茶素[(-)-epiccatechin,EC)]、表没食子儿茶素[(-)-epigallocate-chin,EGC)]、表儿茶素没食子酸酯[(-)-epicatechin-3-O-gallate,ECG]、表没食子儿茶素没食子酸酯[(-)-epigal-locatechin-3-O-g81hte,EGCG]在内的儿茶素含量以及酚酸类物质茶没食子素(theogallin,TG)和水解单宁类物质strictinin(STn)、1,4,6-tri-O-galloyl-β-D-ghcose(1,4,6-trl-G-G)的含量降低;与之相反,没食子酸(CA)和咖啡碱(CAF)的含量增加。另外在发酵样品中未检测到与红茶样品相同的茶色素,表明红茶与普洱熟茶的色素不同。Pu-erh shucha, a traditional beverage in Yunnan Province, China,is popular in East Asia. The key process for the development of characteristic flavors of Pu-erh shucha is "post-fermentatlon" ;however,little is known about the content variation of chemical components during this process. In this work ,the content variation of tea polyphenols ,caffeine and pigments during the fermentation process of Pu-erh shueha was monitored by high performance liquid chromatography (HPLC). The HPLC analysis revealed that the concentrations of (-)-epicatechin (EC), (-)-epigallocatechin (EGC), (-) -epicatechin-3-O-gallate (ECG), (-) -epigallocatechin-3-O-gallate ( EGCG), theogallin (TG), strictinin (STR) and 1,4,6-tri-O-galloyl-β-D-glucose (1,4,6-tri-G-G) decreased, while the concentrations of gallic acid (GA) and caffeine (CAF) increased during the fermentation process. It was inferred that gaUate catechins hydrolyze to GA during the fermentation process. In addition, the fact that no black tea pigments were detected in the fermenting samples of pu-erh shucha suggested that different pigments existed in the different teas.
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