普洱生茶、熟茶与红茶主要化学成分的比较研究

Comparison Study on the Chemical Component of Puer Raw Tea,Puer Ripe Tea and Red Tea

用高效液相色谱仪(HPLC)分析普洱生茶、熟茶与红茶的主要化学成分含量(质量分数).结果表明:普洱生茶、熟茶及红茶在278 nm处具有截然不同的色谱图及化学成分.普洱生茶保留了较多的ECG,EGCG以及C等多酚类物质;红茶因其酶促作用形成了一系列的氧化产物—茶黄素类和茶红素类,也保留了一定量的未氧化的多酚类物质;而普洱熟茶的湿热作用却只形成一定量的TR,未氧化多酚类物质的含量(质量分数)也较低,ECG和EGCG几乎完全氧化,且氧化产物中不含茶黄素类.

HPLC method was chosen to analyze the contents of chemical component in Puer raw tea, Puer ripe tea and red tea. The resuits of chronmtogram with 278 nm wavelength displayed that the chemical compositions are different in these three kinds of tea. A group of polyphenol substances such as ECG, EGCG and C were detected in Puer raw tea. Red tea also retained a given amount of polyphenol substances while a series of oxidation products like theaflavins and tbearubigins were formed by the enzymatic action. The hyther of Puer ripe tea brought the major compound of TR. Meanwhile, negligible amounts of polyphenolic substances existed in Puer ripe tea because of the oxidation of tea and no oxidation products of theaflavin were found, although almost all ECG and EGCG were oxidated.