云南红茶贮存中主要化学成分变化及茶红素、茶褐素功效的探究

Study on the Changes of Main Biochemical Components and the Efficacy of Thearubigins and Theabrownins in the Storage Period of Yunnan Black Tea

以具有代表性的云南优质红茶为试样,通过高效液相色谱法(HPLC)、光谱法检测,分析红茶中的茶色素、咖啡因、茶多酚等主要生化成分在贮存过程中(第0、1、3、5年)的变化趋势,结果表明:云南红茶中的咖啡因、没食子酸(GA)、表没食子儿茶素没食子酸酯(EGCG)和表儿茶素没食子酸酯(ECG)含量随着红茶储存年份的增加而减少;红茶中的茶黄素含量下降,而茶红素和茶褐素含量增加。该研究结果揭示贮存时间对红茶主要化学成分的影响,为今后红茶科学存放提供参考依据。同时探究茶红素、茶褐素对小鼠皮肤组织中表皮生长因子(EGFR)的影响,探究红茶中的茶色素健康功效。

We selected the representative Yunnan high quality black tea as our experiment sample to test the main biochemical components of our experiment sample, such as tea pigment, caffeine, tea polyphenol etc. We used HPLC and spectrometry to detect the variation trend in the storage period （0, 1, 3, 5 years） of Yunnan black tea. Results showed that the content of caffeine, gallic acid （ GA）,epigallocatechin gallate （EGCG） and epicatechin gallate （ECG） reduced ; the content of theaflavins reduced, but the content of thearubigins and theabrownins increased. The results revealed the influence of storage time on the main chemical composition of black tea and provided a reference basis for the future. At the same time, we explored the effect of epidermal growth factor （EGFR） by using the thearubigins and theabrownins in mice skin tissues to explore the health benefits of black tea＇ s tea pigment.