摘要
采用高效液相色谱等方法比较分析了绿茶类的西湖龙井和碧螺春、红茶类的祈门红茶和立顿红茶、黑茶类的普洱茶I(特级标准样)和普洱茶Ⅱ(临沧出产)中茶氨酸、游离氨基酸、咖啡碱、多酚类和没食子酸等物质的含量;研究了绿茶、红茶和普洱茶中茶氨酸与咖啡碱的比例关系、儿茶素的组成特征及含量,探讨了上述物质作为茶叶品质控制和鉴定的综合指标参数以及相关生理功效方面的组效关系的研究意义。
Theanine,free amino acid ,polyphenolic constituents and gallic acid in green tea namely Xihu Longjing and Biluochun tea,black tea namely Qimen and Lipton tea,and puer tea namely puer tea Ⅰ （standard sample） and Puer tea Ⅱ （producing area,Lincang） were determined by HPLC and other methords. Relation of the contents of caffeine in proportion as theanine in tea mentioned above were investigated. The characteristic composition and content of catechin in these kinds of tea were analyzed.It is discussed that these active substances in tea mentioned above used as composite indicators apply to the tea quality control and evaluation,and their various content and proportion in tea results in corresponding biology activity.
出处
《食品研究与开发》
CAS
北大核心
2007年第12期141-144,共4页
Food Research and Development
