FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (18): 242-247.doi: 10.7506/spkx1002-6630-20181030-362

• Component Analysis • Previous Articles     Next Articles

Determination and Analysis of Bitter and Astringent Substances in Youxi Bitter Tea Resources

TANG Qin, SUN Weijiang, CHEN Zhidan, SHEN Shiyu, ZHOU Zhe, CHEN Jiajia, CHEN Cuicui   

  1. (1. College of Horticulture, Fujian Agriculture Forestry University, Fuzhou 350002, China;2. Collaborative Innovation Center of Modern Agriculture Industrial Park of Anxi County, Quanzhou 362400, China;3. Fujian Tea Industry Engineering Technology Research Center, Fuzhou 350002, China;4. Anxi College of Tea Science, Fujian Agriculture and Forestry University, Quanzhou 362400, China)
  • Online:2019-09-25 Published:2019-09-23

Abstract: This study determined the bitter and astringent substances, such as anthocyanins, total flavonoids, alkaloids and catechins in 33 samples of Youxi bitter tea leaves by ultraviolet spectrophotometry and high performance liquid chromatography (HPLC). The results showed that all characteristic components tested varied among samples, and the variation coefficients of 20 of these indicators varied from 9.74% to 73.08%, indicating the rich diversity and high variability of bitter and astringent compounds in Youxi bitter tea. Compared with four control teas, the average values of anthocyanins, caffeine, theobromine, theophylline, epigallocatechingallicacid, total catechins and ester catechins were found to be higher in Youxi bitter tea, providing preliminary evidence that the distinct bitterness and astringency of Youxi bitter tea is related to the high contents of anthocyanins, caffeine and catechins and their synergistic effects. This study then screened out one anthocyanin-rich sample, one caffeine-rich sample, one theobromine-rich sample and 21 EGCG-rich samples. This study provides a good material basis for future research on cross-breeding, processing innovation, functional components and secondary metabolism of bitter tea.

Key words: Youxi bitter tea, bitterness and astringency, alkaloids, catechin

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