生产工艺对乌龙茶中咖啡因含量的影响

The Processing Effect on Caffeine Content in Oolong Tea

目的:为研究乌龙茶生产工艺对其咖啡因含量的影响。方法:利用紫外分光光度法测定各个生产工序的安溪乌龙茶本山品种半成品中咖啡因含量。结果:安溪乌龙茶本山品种成品相对其他工序的半成品而言,咖啡因含量明显增多,比鲜叶提高了16.1%。结论:生产工艺尤其是加热对安溪乌龙茶本山品种中咖啡因含量有较大影响。

To analyze caffeine content of Oolong Tea, it was processed under different procedure, including fresh tissue, sun - dried, dried at 40℃ and etc. The caffeine contents were determined by UV - Spectrophotometry. The caffeine contents of Oolong Tea samples were different, especially varied in basic amino acid contents, which may be due to the Maillard reaction occursed during the heating process.