摘要
利用傅里叶红外光谱法分析比较普洱生、熟茶及不同发酵程度的普洱茶翻堆样。结果表明:样品由于化学成分及相对含量的不同,都有其独特的红外光谱。通过与有机物典型红外光谱基团的特征峰对比,初步认定普洱茶红外光谱1240、1150cm-1附近的吸收峰与多酚类物质有关,1320cm-1附近吸收峰与多酚氧化产物有关。同时,根据红外光谱吸收频率、峰形和相对强度的差异,能为普洱生、熟茶的鉴别及后发酵的适宜程度提供科学的参考依据。
Unfermented Pu-erh tea, fermented Pu-erh tea and Pu-erh tea with different post-fermentation degrees at different pile- turning numbers were analyzed by Fourier transform infrared spectroscopy （FrIR） and their spectral characteristics were compared. Every Pu-erh tea sample had its own unique infrared spectrum because they contained different chemical compositions with different relative contents. It was primarily confirmed that polypbenols in Pu-erh tea was related to the absorption appearing near 1240 and 1150 cm^-1 and oxidation products of polyphenols were related to the absorption appearing near 1320 cm^-1 .The differences in infrared absorption frequency, peak shape and relative intensity could be used as the bases for identifying unfermented Pu-erh tea and fermented Pu-erh tea and distinguishing different post-fermentation degrees of Pu-erh tea.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第17期173-175,共3页
Food Science
基金
"十一五"国家科技支撑计划项目(2007BAD58B06)
关键词
普洱茶
红外光谱
后发酵
鉴别
Pu-erh tea
infrared spectroscopy
post-fermentation
identification
