红茶及普洱茶主要成份差异的初步研究

A Preliminary Study on the Differences Between the Black Tea and Puer Tea by Hplc

用反相高压液相色谱仪（ＨＰＬＣ）分析了红茶、普洱茶及其二者的加工原料─—蒸青叶及青毛茶的水溶性多酚类物及其氧化产物．色谱图中所示的多酚类物据标准样：没食子酸（ＧＡ）、儿茶素（Ｃ）、表没食子儿茶素（ＥＧＣ）、表儿茶素（ＥＱ、表没食子儿茶素没食于酸酯（ＥＧＣＧ）、表儿茶素没食子酸酷（ＥＣＧ）及会香昔而确危其氧化产物据光谱特性及保留时间判定，结果表明：蒸青叶及青毛茶的色谱图非常相似，多酚类中的主要成份为ＥＣＧ、ＥＧＣＧ及Ｃ．而红茶与普洱茶的色谱图却截然不同。红茶保留较多的未氧化多酚类，并含有一定量的黄酮糖苷（ＦＧ）、茶黄酸（ＴＦＡ）、茶黄素（Ｔｎ）及茶红素（ＴＲ）．而普洱茶只含有少量的未氧化多酚类物、ＦＧ及一定量的ＴＲ，且不含ＴＦＡ及ＴＦ．

The non volatile, water soluble Polyphenols and its oxidation products ofBlack tea, Puer tea and their processing materials Steamed tea and Qinginao tea werestudied by using reversed phas HPLC. The main classes of polyphenolic compounds inchromatograms were identified by referenee compounds:gallic acid (GA),(+) catechin(C)、( ) epigallo catechin(EGC),( ) epicatechin(EC),( ) epigallocatechin gallate(EGCG),( ) epicatechin gallate (ECG) andrutin. Other peaks were classified by the spectra date and retention times. The results ofthese investigation indicated that the brews prepared from Steamed tea and Qingmao teawere very similar,the profile of polyphenols was being dominated by ECG,EGCGand C. The brew of black tea retained significant amounts of residual polyphenols.andsome flavonol glycosides(FG),theaflavic acids(TFA),theaflavins(TF)andthearubigins(TR),The brew of Puer tea was distinguishable from the black tea brewby the absence of TFA and TF,and by much smaller residues of Polyphenols and FG.