不同种类茶叶多酚及生物碱含量特点分析
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摘要
选取市售29种不同类别茶叶,分别测定其总多酚、儿茶素及组分,茶黄素总量、没食子酸、总黄酮等多酚成分,以及咖啡碱、茶碱、可可碱等生物碱成分,并总结各类茶叶成分特点。研究发现,绿茶和普洱生茶具有较高的茶多酚和儿茶素含量,但绿茶的儿茶素单体以EGCG为主,而普洱生茶EGC、ECG、EGCG 3种单体含量相近;乌龙茶咖啡碱含量明显低于其他种类茶叶;红茶、普洱熟茶的儿茶素总量占茶多酚比例显著低于其他茶类,但红茶的茶黄素含量较高,普洱熟茶具有较高的没食子酸含量。
Polyphenols components including total polyphenols, total catechins and catechin compounds, total theaflavins, gallic acid and total flavonoids, along with alkaloids(caf feine, theobromine and theophylline) components of 29 kinds of teas were determined and the characteristics of each kind of tea were analyzed. The results showed that total polyphenol contents and total catechins contents of both Green tea and Pu'er raw tea were higher than other kinds of teas. EGCG was the major catechin compounds in Green tea, while the contents of EGC, ECG and EGCG were similar in Pu'er raw tea. Caffeine content of Oolong tea was significant lower than other teas. Black Tea and Pu'er ripe tea had lower proportion of catechins to total polyphenols. Black tea contained more total theaflavins, while Pu'er ripe tea had higher gallic acid contents than others.
Polyphenols components including total polyphenols, total catechins and catechin compounds, total theaflavins, gallic acid and total flavonoids, along with alkaloids(caf feine, theobromine and theophylline) components of 29 kinds of teas were determined and the characteristics of each kind of tea were analyzed. The results showed that total polyphenol contents and total catechins contents of both Green tea and Pu'er raw tea were higher than other kinds of teas. EGCG was the major catechin compounds in Green tea, while the contents of EGC, ECG and EGCG were similar in Pu'er raw tea. Caffeine content of Oolong tea was significant lower than other teas. Black Tea and Pu'er ripe tea had lower proportion of catechins to total polyphenols. Black tea contained more total theaflavins, while Pu'er ripe tea had higher gallic acid contents than others.
引文
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[3]周金伟,陈雪,易有金,等.不同类型茶叶体外抗氧化能力的比较分析[J].中国食品学报,2014,14(8):262-269
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[5]陈浩,徐平,张志会,等.茶叶对糖尿病的预防作用及其机制研究进展[J].茶叶,2012,38(3):136-141
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[8]张静,黄建安,刘仲华.茶叶功能成分抑制蛋白质聚集及错误折叠疾病的研究进展[J].食品科学,2017,38(13):277-284
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[11]GB/T 5009.3—2016,食品中水分的测定[S]
[12]GB/T 30483—2013,茶叶中茶黄素的测定高效液相色谱法[S]
[13]马存强,周斌星,王洪振,等.普洱茶渥堆发酵中可降解咖啡碱真菌菌株的筛选和鉴定[J].茶叶科学,2017,37(2):211-219
[14]Xu BJ,Chang SKC.A comparative study on phenolic profiles and antioxidative activity of legumes as affected by extraction solvents[J].Journal of Food Science,2007,72(2):159-166
[15]赵磊,高民,马燕芬.茶多酚的抗氧化作用及其机制[J].动物营养学报,2017,29(6):1861-1865
[16]薛金金.儿茶素转化形成聚酯型儿茶素和茶黄素变化规律的初步研究[D].中国农业科学院,2014
[17]郭俊凌,李成亮,郑怡萌,等.茶叶中没食子酸含量测定的离子化萃取分离分光光度法研究[J].食品科学,2010,31(4):150-155
[18]曹纬国,刘志勤,邵云,等.黄酮类化合物药理作用的研究进展[J].西北植物学报,2003,23(12):2241-2247
[19]杨军国,欧鸥,陈泉宾,等.单宁酶降低速溶绿茶中酯型儿茶素含量的研究[J].福建农业学报,2015,(1):80-84
[20]陈然,孟庆佳,刘海新,等.不同种类茶叶游离氨基酸组分差异分析[J].食品科技,2017,(6):258-263
[2]武晓英.4类茶叶的成分研究[D].大连:辽宁师范大学,2011
[3]周金伟,陈雪,易有金,等.不同类型茶叶体外抗氧化能力的比较分析[J].中国食品学报,2014,14(8):262-269
[4]Henning S M,Fajardolira C,Lee H W,et al.Catechin content of 18 teas and a green tea extract supplement correlates with the antioxidant capacity[J].Nutrition&Cancer,2003,45(2):226-235
[5]陈浩,徐平,张志会,等.茶叶对糖尿病的预防作用及其机制研究进展[J].茶叶,2012,38(3):136-141
[6]龚金炎,焦梅,吴晓琴,等.茶叶减肥作用的研究进展[J].茶叶科学,2007,27(3):179-184
[7]管曦,谢向英,林畅.茶叶消费与中国成年居民肥胖相关性的研究[J].中国食物与营养,2017,23(6):50-53
[8]张静,黄建安,刘仲华.茶叶功能成分抑制蛋白质聚集及错误折叠疾病的研究进展[J].食品科学,2017,38(13):277-284
[9]雷雨.我国不同类别黑茶品质差异的研究[D].长沙:湖南农业大学,2010
[10]GB/T 8313—2008,茶叶中茶多酚和儿茶素类含量的检测方法[S]
[11]GB/T 5009.3—2016,食品中水分的测定[S]
[12]GB/T 30483—2013,茶叶中茶黄素的测定高效液相色谱法[S]
[13]马存强,周斌星,王洪振,等.普洱茶渥堆发酵中可降解咖啡碱真菌菌株的筛选和鉴定[J].茶叶科学,2017,37(2):211-219
[14]Xu BJ,Chang SKC.A comparative study on phenolic profiles and antioxidative activity of legumes as affected by extraction solvents[J].Journal of Food Science,2007,72(2):159-166
[15]赵磊,高民,马燕芬.茶多酚的抗氧化作用及其机制[J].动物营养学报,2017,29(6):1861-1865
[16]薛金金.儿茶素转化形成聚酯型儿茶素和茶黄素变化规律的初步研究[D].中国农业科学院,2014
[17]郭俊凌,李成亮,郑怡萌,等.茶叶中没食子酸含量测定的离子化萃取分离分光光度法研究[J].食品科学,2010,31(4):150-155
[18]曹纬国,刘志勤,邵云,等.黄酮类化合物药理作用的研究进展[J].西北植物学报,2003,23(12):2241-2247
[19]杨军国,欧鸥,陈泉宾,等.单宁酶降低速溶绿茶中酯型儿茶素含量的研究[J].福建农业学报,2015,(1):80-84
[20]陈然,孟庆佳,刘海新,等.不同种类茶叶游离氨基酸组分差异分析[J].食品科技,2017,(6):258-263