白牡丹茶的主要生化成分分析

The main biochemical components in Pai Mu Tan Imperial tea

研究了不同储藏时间的白牡丹茶的主要生化成分分析。结果表明:2006白牡丹茶和2008白牡丹茶的茶多酚含量分别为(220.10±6.91)mg/g、(230.86±5.05)mg/g,没食子酸含量分别为18.85、24.47mg/g,咖啡碱含量分别为18.49、19.21mg/g,总糖含量分别为(32.23±1.04)mg/g、(33.28±0.60)mg/g,多糖含量分别为(26.7±2.49)mg/g、(26.36±1.85)mg/g,水浸出物总量分别为(441.32±0.94)mg/g、(445.96±14.31)mg/g,儿茶素总量分别为120.12、134.47mg/g,茶氨酸含量分别为26.15、33.18mg/g,游离氨基酸总量分别为40.33、51.58mg/g;并分析了儿茶素的组成和含量,以及游离氨基酸的组成和含量。

This research studied the main biochemical components in Pai Mu Tan Imperial tea.The tea polyphenols contents were（220.10±6.91） mg/g,（230.86±5.05） mg/g.The gallic acid contents were 18.85 mg/g、24.47 mg/g.The caffeine contents were 18.49 mg/g、19.21 mg/g.The total saccharine contents were（32.23±1.04） mg/g,（33.28±0.60） mg/g.The polysaccharide contents were（26.7±2.49 mg/g,26.36±1.85） mg/g.The water extracts total contents were（441.32±0.94） mg/g,（445.96±14.31） mg/g.The total catechin contents were 120.12 mg/g,134.47 mg/g.The theanine contents were 26.15 mg/g,33.18 mg/g.The total amino contents were 40.33 mg/g,51.58 mg/g.The compositions and contents of catechin and amino were also determined.