普洱茶(生茶)0至10年仓储陈化过程中的化学成分变化  

Changes in the Chemical Components of Pu-erh Raw Tea During Storage Aging from 0 to 10 Years

作　　者：马冰凇 徐成成 任小盈 王家菜 马存强 周斌星[1] MA Bing-song;XU Cheng-cheng;REN Xiao-ying;WANG Jia-cai;MA Cun-qiang;ZHOU Bin-xing(Longrun Pu-erh Tea College,Yunnan Agricultural University,Kunming 650201,Yunnan,China;Liaocheng Senior Financial Vocational School,Liaocheng 252000,Shandong,China;College of Horticulture and Forestry,Huazhong Agricultural University,Wuhan 430070,Hubei,China)

机构地区：[1]云南农业大学龙润普洱茶学院,云南昆明650201 [2]聊城高级财经职业学校,山东聊城252000 [3]华中农业大学园艺林学学院,湖北武汉430070

出　　处：《食品研究与开发》2022年第5期156-162,共7页Food Research and Development

基　　金：国家自然科学基金(31960617)。

摘　　要：为探究普洱茶仓储陈化中的化学成分变化规律,该文采用高效液相色谱(high performance liquid chromatography,HPLC)和紫外-可见分光光度计法分别对存储0至10年的两个系列普洱茶(生茶)样品中的儿茶素、黄酮类、没食子酸、嘌呤碱、茶多酚、可溶性糖和游离氨基酸等化学成分进行测定。采用主成分分析、层次聚类分析和单因素方差分析探究普洱茶(生茶)仓储陈化中主要化学成分的变化规律。结果表明,在普洱茶(生茶)0至10年仓储陈化过程中茶多酚、游离氨基酸、表儿茶素没食子酸酯、没食子酸儿茶素没食子酸酯和表没食子酸儿茶素没食子酸酯等酯型儿茶素极显著(P<0.01)降低;杨梅素和没食子酸含量极显著(P<0.01)增加。没食子儿茶素、表儿茶素和表没食子儿茶素等非酯型儿茶素呈先增加后降低的变化趋势;嘌呤碱(即咖啡碱和可可碱)和槲皮素含量无显著(P>0.05)变化。主成分分析和聚类分析将普洱茶(生茶)分为新茶(0至2年)、陈茶(3至7年)和老茶(8年及其以上)。普洱茶(生茶)新茶、陈茶、老茶在茶多酚、游离氨基酸、6种儿茶素、2种黄酮类化合物(山奈酚和杨梅素)和没食子酸等化学成分上存在明显差异。High-performance liquid chromatography(HPLC)and ultraviolet-visible spectrophotometry were used to reveal the change rules of chemical compositions in the storage and aging of Pu-erh tea.In particular,chemical components including catechins,flavonoids,gallic acid,purine alkaloids,soluble sugars,and free amino acids in two series of Pu-erh raw teas with a storage time of 0 to 10 years were determined.Moreover,principal component analysis(PCA),hierarchical cluster analysis(HCA),and one-way analysis of variance(one-way ANOVA)were conducted to explore the change rules during storage and aging of Pu-erh tea.According to the results,tea polyphenols,free amino acids and ester catechins,including epicatechin gallate(ECG),gallocatechin gallate(GCG),and epigallocatechin gallate(EGCG)decreased significantly(P<0.01),while myricetin and gallic acid content increased significantly(P<0.01)during storage and aging.In addition,the non-ester catechins,such as gallocatechin(GC),epicatechin(EC),and epigallocatechin(EGC)exhibited a trend of initially increasing before decreasing,while purine alkaloids(caffeine and theobromine)and quercetin had no significant(P<0.05)variations.PCA and HCA could divide these Pu-erh raw teas into three groups:new tea(0-2 years),chen tea(3-7 years)and old tea(8 years and above).Among the three groups of tea with different storage times,there were obvious differences in tea polyphenols,free amino acids,six catechins,two flavonoids(kaempferol and myricetin)and gallic acid.

关 键 词：普洱茶 高效液相色谱 主成分分析 仓储陈化 黄酮类 

分 类 号：TS272.5[农业科学—茶叶生产加工]