食品科学 ›› 2009, Vol. 30 ›› Issue (17 ): 173-175.doi: 10.7506/spkx1002-6630-200917040

• 基础研究 • 上一篇    下一篇

普洱茶的傅里叶变换红外光谱研究

张娅玲1,吕才有2,*,张 超1,苏红梅3   

  1. 1.云南农业大学基础与信息工程学院,云南昆明 650201;2.云南农业大学龙润普洱茶学院,云南昆明 650201;
    3.云南农业大学工程技术学院,云南昆明 650201
  • 收稿日期:2009-06-25 出版日期:2009-09-01 发布日期:2014-04-14
  • 通讯作者: 吕才有 E-mail:caiyou.ok@163.com
  • 基金资助:

    “十一五”国家科技支撑计划项目(2007BAD58B06)

Fourier Transform Infrared Spectroscopic Analysis of Pu-erh Tea

ZHANG Ya-ling1,LU Cai-you2,*,ZHANG Chao1,SU Hong-mei3   

  1. 1. College of Basic Science and Information Engineering, Yunnan Agricultural University, Kunming 650201, China;
    2. College of Long Run Pu-erh Tea, Yunnan Agricultural University, Kunming 650201, China;
    3. College of Engineering Technology, Yunnan Agricultural University, Kunming 650201, China
  • Received:2009-06-25 Online:2009-09-01 Published:2014-04-14
  • Contact: LU Cai-you E-mail:caiyou.ok@163.com

摘要:

利用傅里叶红外光谱法分析比较普洱生、熟茶及不同发酵程度的普洱茶翻堆样。结果表明:样品由于化学成分及相对含量的不同,都有其独特的红外光谱。通过与有机物典型红外光谱基团的特征峰对比,初步认定普洱茶红外光谱1240、1150cm-1 附近的吸收峰与多酚类物质有关,1320cm-1 附近吸收峰与多酚氧化产物有关。同时,根据红外光谱吸收频率、峰形和相对强度的差异,能为普洱生、熟茶的鉴别及后发酵的适宜程度提供科学的参考依据。

关键词: 普洱茶, 红外光谱, 后发酵, 鉴别

Abstract:

Unfermented Pu-erh tea, fermented Pu-erh tea and Pu-erh tea with different post-fermentation degrees at different pileturning numbers were analyzed by Fourier transform infrared spectroscopy (FTIR) and their spectral characteristics were compared. Every Pu-erh tea sample had its own unique infrared spectrum because they contained different chemical compositions with different relative contents. It was primarily confirmed that polyphenols in Pu-erh tea was related to the absorption appearing near 1240 and 1150 cm-1 and oxidation products of polyphenols were related to the absorption appearing near 1320 cm-1 .The differences in infrared absorption frequency, peak shape and relative intensity could be used as the bases for identifying unfermented Pu-erh tea and fermented Pu-erh tea and distinguishing different post-fermentation degrees of Pu-erh tea.

Key words: Pu-erh tea, infrared spectroscopy, post-fermentation, identification

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