茶氨酸和没食子酸在普洱茶中的含量变化

Plant Diversity ›› 2005, Vol. 27 ›› Issue (05): 572-576.

• 研究论文 • 上一篇

茶氨酸和没食子酸在普洱茶中的含量变化

折改梅, 张香兰, 陈可可, 张颖君 , 杨崇仁

中国科学院昆明植物研究所植物化学与西部植物资源可持续利用国家重点实验室

收稿日期:2005-06-24 出版日期:2005-10-01 发布日期:2005-10-01
通讯作者: 张颖君 , 杨崇仁

Content Variation of Theanine and Gallic Acid in Pu-Er Tea

SHE Gai-Mei , ZHANG Xiang-Lan, CHEN Ke-Ke, ZHANG Ying-Jun, YANG Chong-Ren

State Key Laboratory of Phytochemistry and Plant Resources in West China , Kunming Institute of Botany , Chinese Academy of Sciences, Kunming 650204 , China

Received:2005-06-24 Online:2005-10-01 Published:2005-10-01
Contact: ZHANG Ying-Jun, YANG Chong-Ren

摘要/Abstract

摘要： 建立高效液相色谱分析茶氨酸和没食子酸的方法, 对由云南大叶茶(Camellia sinensis
var. assamica) 生产的晒青毛茶及其加工的普洱茶中二者的含量进行分析。结果表明, 普洱茶中没食子酸的含量显著增高, 而茶氨酸的含量则明显降低。茶氨酸和没食子酸的含量与原料的来源和质量, 以及普洱茶的后发酵生产过程均有关系。对二者含量变化的机制进行了初步
的讨论。

关键词: 普洱茶, 茶氨酸, 没食子酸FONT

Abstract: A method for simultaneous analysis of theanine and gallic acid was established by HPLC technique . The content variations of theanine and gallic acid of solar dried green tea of Camellia sinensis var. assamica and its producing Pu-Er tea were determined by this method . The results showed that the contents of gallic acid significantly enhanced and theanine distinctly reduced in Pu-Er tea . It is noticed that the content of both of theanine and gallic acid are correlative with the producing place and quality of crude materials, as well as with the producing process of the post-fermentation of Pu-Er tea . The mechanism of content variation of theanine and gallic acid was discussed primarily .

Key words: Pu-Er tea

折改梅, 张香兰, 陈可可, 张颖君 , 杨崇仁. 茶氨酸和没食子酸在普洱茶中的含量变化[J]. Plant Diversity, 2005, 27(05): 572-576.

SHE Gai-Mei , ZHANG Xiang-Lan, CHEN Ke-Ke, ZHANG Ying-Jun, YANG Chong-Ren. Content Variation of Theanine and Gallic Acid in Pu-Er Tea[J]. Plant Diversity, 2005, 27(05): 572-576.

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茶氨酸和没食子酸在普洱茶中的含量变化

Content Variation of Theanine and Gallic Acid in Pu-Er Tea

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