云南勐库大叶种普洱茶茶多酚含量分析

Tea polyphenol analysis of Pu’er tea from Mengku large-leaved species in Yunnan Province

【目的】分析云南勐库大叶种普洱茶茶多酚含量,为今后普洱茶的深加工及其功能食品的研发提供理论依据。【方法】邀请国家级评茶师分别对8个云南勐库大叶种普洱茶(生茶和熟茶)茶样进行感官评审,并采用酒石酸亚铁比色法测定其茶多酚含量。【结果】生茶和熟茶的感官品质、陈化程度均有明显的变化;同一品牌茶叶,随着茶叶存放时间延长,生茶和熟茶的茶多酚含量均呈明显的下降趋势;相同年份的生茶、熟茶茶多酚含量也有明显差异,生茶的茶多酚含量是熟茶的2.8～5.4倍。【结论】由于加工工艺不同,云南勐库大叶种普洱茶的生茶和熟茶在香气、滋味、汤色及茶多酚含量等方面有明显差异;无论是生茶还是熟茶,年份越久其茶多酚含量越少。

【Objective】This study analyzed the tea polyphenol content in Yunnan Mengku large-leaved Pu＆rsquo;er tea to provide theoretical basis for the intense processing of food developments and functions. 【Method】National tea tasters were invited to sensory evaluate eight Pu＆rsquo;er tea samples （raw tea and ripe tea） from the Yunnan Mengku large-leaved species， and then the tea polyphenol content was determined by the ferrous tartrate method. 【Result】The sensory quality and the aging degree of raw tea and ripe tea were obviously different. Meanwhile， the tea polyphenol content of raw tea and ripe tea from the same brand showed apparent decreasing trend as the tea storage time prolonged. The tea polyphenol content of raw tea and ripe tea from the same year were also obviously different， with the tea polyphenol content in raw tea being 2.8-5.4 times higher than that in ripe tea. 【Conclusion】Due to the different processing technology， there were significant differences between the aroma， taste， liquor color， and tea polyphenol content of Yunnan Mengku large-leaved Pu＇er raw tea and Pu＆rsquo;er ripe tea. Furthermore， the tea polyphenol contents of both raw tea and ripe tea decreased as the storage time prolonged.