不同年份六堡茶中水溶性成分含量的变化  

Changes of Water Soluble Components in Liubao Tea in Different Years

作　　者：杨红梅[1] 贠禄[1] 周家栋 吴海宁 陆锐绮 杨英姿 YANG Hong-mei;YUN Lu;ZHOU Jia-dong;WU Hai-ning;LU Rui-qi;YANG Ying-zi(School of Food and Pharmaceutical Engineering,Wuzhou University,Wuzhou University Liubao Tea Industry College,Guangxi Wuzhou 543002,China)

机构地区：[1]梧州学院食品与制药工程学院,梧州学院六堡茶现代产业学院,广西梧州543002

出　　处：《广州化工》2024年第4期96-98,102,共4页GuangZhou Chemical Industry

基　　金：广西高校中青年教师科研基础能力提升项目(No:2022KY0608);梧州高新区-梧州学院产学研项目(2019-2);梧州学院重点科研项目(No:2022B004);广西六堡茶产业科研人才小高地科研项目;2024年大学生创新创业项目。

摘　　要：以不同年份六堡茶为原料,分析其水溶性成分含量的变化。选用冲泡法提取六堡茶中的水溶性成分,采用紫外分光光度法检测其含量。结果茶多酚含量在10.37~11.73之间,其含量随着茶样存放时间的增长而减少;咖啡碱含量在3.01~3.24之间,其含量随着茶样存放时间的增长而呈现出不同的改变趋势,但变化较小;茶褐素含量在65.89~81.24之间,随着陈化时间延长,茶褐素含量逐渐升高;游离氨基酸含量在5.21~11.54之间,随着陈化时间延长,氨基酸含量逐渐降低;可溶性糖的含量在3.39~3.67之间,放置陈化过程中无明显变化;黄酮类化合物含量在3.76~4.76之间,随着陈化时间延长,黄酮类化合物的含量逐渐升高。发现六堡茶存放时间和6种主要水溶性成分含量变化之间的关系,即茶多酚、游离氨基酸含量随着茶样存放时间的增长而减少,茶褐素、黄酮类化合物含量随着茶样存放时间的增长而增加,咖啡碱、可溶性糖的含量随着茶样存放时间的增长而无明显变化。Liubao tea in different years was used as raw material to analyze the changes of its water-soluble components.The water-soluble components in Liubao tea were extracted by brewing method,and their contents were determined by UV spectrophotometry.Results the content of tea polyphenols ranged from 10.37 to 11.73,and decreased with the increase of tea storage time;The content of caffeine ranged from 3.01 to 3.24.With the increase of the storage time of tea samples,its content showed a different change trend,but the change was small;The content of theabrownin ranged from 65.89 to 81.24,and increased with the aging time;The content of free amino acids ranged from 5.21 to 11.54,and decreased with aging time;The content of soluble sugar ranged from 3.39 to 3.67,and there was no significant change during aging;The content of flavonoids ranged from 3.76 to 4.76,and gradually increased with aging time.It was found that the relationship between the storage time of Liubao tea and the change of the content of six main water-soluble components,namely,the content of tea polyphenols and free amino acids decreased with the increase of the storage time of tea samples,the content of tea brownin and flavonoids increased with the increase of the storage time of tea samples,and the content of caffeine and soluble sugar did not change significantly with the increase of the storage time of tea samples.

关 键 词：六堡茶 水溶性成分 含量变化 陈化时间 

分 类 号：TS272.5[农业科学—茶叶生产加工]