云南普洱茶中多酚类物质与品质的关系研究

食品科学 ›› 2008, Vol. 29 ›› Issue (4): 230-233.

云南普洱茶中多酚类物质与品质的关系研究

张新富, 龚加顺, 周红杰, 吕才有, 胡小静, 周杨

云南农业大学食品科学技术学院；云南农业大学龙润普洱茶学院；云南农业大学食品科学技术学院；青岛农业大学园艺学院；

出版日期:2008-04-15 发布日期:2011-08-24

Study on Relationship between Polyphenols and Quality of Yunnan Pu-erh Tea

ZHANG Xin-Fu, GONG Jia-Shun, ZHOU Hong-Jie, 吕Cai-You , HU Xiao-Jing, ZHOU Yang

1.College of Food Science and Technology, Yunnan Agricultural University; 2.College of Horticulture, Qingdao Agricultural University; 3.College of Longrun Pu-erh Tea, Yunnan Agricultural University

Online:2008-04-15 Published:2011-08-24

摘要/Abstract

摘要： 本实验以云南普洱茶为研究对象,测定了多酚类物质的含量,并进行了感官审评,通过多元线性回归分析找出了其中的关系。实验结果表明,在普洱茶加工过程中茶多酚、儿茶素、黄酮类、茶黄素、茶红素的含量大幅度减少,茶褐素的含量大幅度增加,由2.53%增加为10.57%,它们与普洱茶感官得分的相关方程为Y=93.8930-0.4047X1-0.0654X2-5.4336X3-71.4532X4+1.2114X5+1.2761X6,复相关系数R2=0.985;普洱茶的级别与茶多酚、儿茶素、黄酮类、茶黄素、茶红素、茶褐素的含量也密切相关,相关方程为:Y=73.6346+3.4281X1-54.9145X2-4.5225X3+164.0906X4+7.2507X5+1.9839X6,复相关系数R2=0.991。在一定含量范围内,普洱茶的品质与茶多酚和茶褐素的含量呈正相关,相关系数分别为0.8957、0.8570。

关键词: 普洱茶, 类黄酮物质, 品质

Abstract: The content of the polyphenols in Yunnan Pu-erh tea was determined and its sensory score was also appraised for evaluating the relationship between polyphenols content and its quality. The experimental results were analyzed by multianalysis and the related equation of polyphenols content and quality of Pu-erh tea was established. The results showed that the content of tea polyphenols (TP), total catechins (TC), flavonoid (FL), theaflavins (TF) and thearubigins (TR) were reduced during the processing of pu-erh tea, but the content of theabromine (TB) was increased from 2.53% to 10.57%. The correlation equation for the content of TP, TC, FL, TF, TR and TB and the quality of Pu-erh tea is as follows: Y=93.8930-0.4047X1-0.0654X2 -5.4336X3-71.4532X4+1.2114X5+1.2761X6, R2=0.985. The grade for Pu-erh tea was closely related with the content of TP, TC, FL, TF, TR and TB. The correlation equation is as follows: Y=73.6346+3.4281X1-54.9145X2-4.5225X3+164.0906X4+ 7.2507X5+1.9839X6, R2=0.991. In certain range, the content of TP and TB is positive for the quality of pu-erh tea, the correlation coefficient is 0.8957 and 0.8570, respectively.

Key words: Pu-erh tea, polyphenols, quality

张新富, 龚加顺, 周红杰, 吕才有, 胡小静, 周杨. 云南普洱茶中多酚类物质与品质的关系研究[J]. 食品科学, 2008, 29(4): 230-233.

ZHANG Xin-Fu, GONG Jia-Shun, ZHOU Hong-Jie, 吕Cai-You , HU Xiao-Jing, ZHOU Yang. Study on Relationship between Polyphenols and Quality of Yunnan Pu-erh Tea[J]. FOOD SCIENCE, 2008, 29(4): 230-233.

[1]	李永富，介敏，黄金荣，杜艳，史锋，陈正行. 基于高温流化技术改良红小豆的蒸煮品质[J]. 食品科学, 2021, 42(9): 64-69.
[2]	吴晨燕，杨梅，王珂莉，刘鑫洁，刘思佳，马俪珍. 反复冻融过程中开背调味鱼品质及蛋白特性的变化[J]. 食品科学, 2021, 42(9): 206-213.
[3]	刘玉兰，舒垚，孙国昊，马宇翔，姜元荣，陈宁. 花生品种对花生酱风味及综合品质的影响[J]. 食品科学, 2021, 42(9): 15-21.
[4]	徐赛，陆华忠，梁鑫，丘广俊，林伟. 催熟对采后菠萝品质的影响与光谱识别[J]. 食品科学, 2021, 42(9): 192-198.
[5]	黄天姿，梁锦，王丹，张璐，李瑞娟，杨淑霞，罗安伟. 电子束辐照对猕猴桃品质及抗性系统的影响[J]. 食品科学, 2021, 42(9): 70-76.
[6]	汪琦，朱扬，陈建设. 口腔软摩擦理论与测量技术及其在食品感官感知研究中的应用[J]. 食品科学, 2021, 42(9): 222-232.
[7]	黄琳琳，张一敏，朱立贤，梁荣蓉，罗欣，成海建，毛衍伟. 蛋白质氧化和翻译后修饰对肉品质的影响及机制研究进展[J]. 食品科学, 2021, 42(9): 241-247.
[8]	张玉荣，周显青，彭超. 不同储藏年限稻谷的品质及蒸谷米加工适应性分析[J]. 食品科学, 2021, 42(9): 39-45.
[9]	赵卿宇，郭辉，沈群. 两种香米在不同温度储存过程中理化性质和食用品质的变化[J]. 食品科学, 2021, 42(9): 160-168.
[10]	王富云，王成财，王哲铭，江虹锐，闵斗勇，刘小玲，李树波. 虾青素微球对酸奶品质与风味的影响[J]. 食品科学, 2021, 42(8): 172-178.
[11]	姜晶丹，杨明远，许长华，施文正，卢瑛. 湿腌时盐质量浓度对草鱼肌肉组织结构和品质的影响[J]. 食品科学, 2021, 42(8): 40-45.
[12]	赵宏蕾，常婧瑶，陈佳新，王浩，刘慧，孔保华，刘骞. 乳化肉糜制品中降低磷酸盐的加工技术新策略研究进展[J]. 食品科学, 2021, 42(7): 329-335.
[13]	李颖畅，李双燕，杜凤霞，刘雪飞，魏涯，杨贤庆. 二氢杨梅素对煎烤鱿鱼片贮藏过程中氧化三甲胺降解及品质的影响[J]. 食品科学, 2021, 42(7): 247-252.
[14]	尤孝鹏，汪兰，熊光权，乔宇，吴文锦，李新，丁安子，孙卫青. 运输应激对鱼类生理特性和肌肉品质影响的研究进展[J]. 食品科学, 2021, 42(7): 311-318.
[15]	姚慧，祁雪儿，毛俊龙，齐贺，武天昕，张宾. 3 种鱿鱼冻藏过程中肌原纤维蛋白功能特性变化[J]. 食品科学, 2021, 42(7): 207-213.