茶氨酸和没食子酸在普洱茶中的含量变化

Content Variation of Theanine and Gallic Acid in Pu-Er Tea

建立高效液相色谱分析茶氨酸和没食子酸的方法,对由云南大叶茶(Camellia sinensisvar.assamica)生产的晒青毛茶及其加工的普洱茶中二者的含量进行分析。结果表明,普洱茶中没食子酸的含量显著增高,而茶氨酸的含量则明显降低。茶氨酸和没食子酸的含量与原料的来源和质量,以及普洱茶的后发酵生产过程均有关系。对二者含量变化的机制进行了初步的讨论。

A method for simultaneous analysis of theanine and gallic acid was established by HPLC technique. The content variations of theanine and gallic acid of solar dried green tea of Camellia sinensis var. assamica and its producing Pu-Er tea were determined by this method. The results showed that the contents of gallic acid significantly enhanced and theanine distinctly reduced in Pu-Er tea. It is noticed that the content of both of theanine and gallic acid are correlative with the producing place and quality of crude materials, as well as with the producing process of the post-fermentation of Pu-Er tea. The mechanism of content variation of theanine and gallic acid was discussed primarily.