食品工业科技Issue(10)：132-134,138,4.
四种不同年份普洱茶中茶多酚与咖啡碱成分的分析
Study on the relationship between the content of tea polyphenol and caffeine and the storage period of Puer teas
摘要
Abstract
The content of tea polyphenol of the Puer teas which had been stored for seven,five,three and one years respectively was quantified by ultraviolet spectrophotometry,and the content of caffeine also was quantified by high performance liquid chromatography. The results showed that the tea polyphenol negatively correlated with the storage period,and the decrease of content was rapid in the fifth year. The caffeine negatively correlated with the storage period as well,but the decrease was not as rapid as the tea polyphenol. Through sensory evaluation,the color and flavor of the elder Puer teas appeared better. The possible causes of those phenomena were the tea polyphenol and caffeine transformed into coloring and aroma components during storage period of Puer teas,but it was necessary to study the chemical and biological mechanism of substances transformation further.关键词
普洱茶/储存年份/茶多酚/咖啡碱Key words
Puer tea/storage period/tea polyphenol/caffeine分类
轻工纺织引用本文复制引用
陈玲,熊智,孙浩,缪福俊..四种不同年份普洱茶中茶多酚与咖啡碱成分的分析[J].食品工业科技,2011,(10):132-134,138,4.基金项目
基金项目：云南省教育厅科学研究基金项目（2010JD37）. （）
