祁红多酚类物质氧化程度对茶汤加奶后汤色的影响

Influences of Oxidized Extent of Polyphenols in Qimen Black Tea on the Infusion Added Milk

用高效液相色谱法分析不同发酵程度祁红的多酚类物质氧化产物及其组成，结果表明，不同发酵程度祁红茶黄素（TFS）及各组分的含量不同，因而导致祁红的汤色、乳色品质产生差异。对祁红乳色品质影响较大的是茶黄素（TF1）、茶黄素-3-没食子酸酯（TF2）、茶黄素-3’-没食子酸酯（TF3）这三种茶黄素，它们与祁红乳色得分均成显著正相关，相关系数分别为0.717、 0.854和0.952。

With the method of HPLC, The oxidized products and components of polyphenols in Qimem black tea which had different degrees of fermentation was analyzed. The result showed that the theaflavins and its components are different in the Qimem black tea with different fermentation degree. These caused the differences among the infusion colors and the colors of the infusion added milk. A more significant influences on the quality with milk in Qimem black tea are theaflavin(TF1), Theaflavin-3-gallate(TF2) and theaflavin-3’-gallate (TF3). These three theaflavins (r=0.717* , r=0.854* , r=0.952*) were positively correlated to the color of infusion with milk.