白叶单从不同类型发酵茶中多酚类含量比较研究

Comparison of contents of tea polyphenols among different fermented tea prepared from Camellia sinensis var.Baiye Dangcong

以秋季白叶单从一芽三、四叶为原料,同时制作青茶、红茶、黑茶,测定3种发酵类型茶类的多酚类物质的含量差异,结果表明,茶多酚以青茶最多,黑茶最少;茶黄素、茶红素均以红茶最高,黑茶最低;茶褐素则以黑茶最高,青茶最低;青茶儿茶素保留量最高,其次是红茶,黑茶仅保留红茶儿茶素的13.93%,青茶的6.08%。青茶儿茶素组成及含量大小依次是EGCG>ECG>EGC>GCG>C>EC>GC,而红茶儿茶素各组分的含量大小依次是EGCG>ECG>EGC>C>GCG>EC>GC,黑茶儿茶素各组分的含量大小依次是EGC>EGCG>EC>ECG>GCG>C和GC。

The young shoots with a bud and three or four leaves were plucked in autumn, then immediately subjected to processing oolong tea, black tea and brick tea. The difference on the contents of tea polyphenols among the three types of fermented teas was investigated. The results showed that oolong tea and brick tea had the highest and lowest polyphenols contents, respectively, and the highest and lowest contents of theaflavins and thearubigins were observed in black tea and brick tea, respectively. However, brick tea had the highest content of theabrownines. With respect to the catechins contents, oolong tea was most abundant, while the catechins content in brick tea only was 13.93% and 6.08% of that in black tea and oolong tea, respectively. The sequence of catechins cofitent was EGCG〉ECG〉EGC〉GCG〉C〉EC〉GC in oolong tea, EGCG〉ECG〉EGC〉C〉 GCG〉EC〉GC in black tea, and EGC〉EGCG〉EC〉ECG〉GCG〉C and GC in brick tea.