摘要
白茶因其制作工艺不炒、不揉而保留了丰富的活性酶和多酚类等物质,具有出色的药理和保健作用。对不同年份寿眉的生化成分进行研究,旨在发现年份对寿眉品质的影响,为利用陈年老白茶良好的保健功效提供一定的科学依据。研究结果显示,随着年份的延长,茶多酚、游离氨基酸在白茶中的含量逐渐降低;黄酮类物质含量则明显增加。随着时间的推移,茶褐素含量增加,茶黄素、茶红素含量减少。据研究结果推断,老白茶较新白茶而言具有更好的保健功效可能与低茶多酚、高游离氨基酸、高黄酮类物质含量有着密切的关系。
Because white tea is produced without being fried and withered, it preserves enough active enzymesand tea polyphenols, which makes white tea have pharmacological effects. This article analyzed the biochemicalcomponent contents of Shoumei tea samples with different storage time, aiming to find the effect of storage time onthe tea and provide certain scientific evidences for its pharmacological effects. The results showed that with thestorage time increased, the contents of tea polyphenols and free amino acids in Shoumei tea gradually decreased,while the content of flavonoids increased significantly. Over time, the content of theabrownins increased, but thecontent of both thearubigins and theaflavins decreased. According to this results, it is proposed that thepharmacological effects of old white tea is better than fresh tea due to the increase of flavonoids content.
出处
《中国茶叶加工》
2016年第4期46-49,共4页
China Tea Processing
关键词
白茶
寿眉
贮藏年份
生化成分
保健功效
White tea
Shoumei tea
Storage time
Biochemical components % Pharmacological effects
