福鼎大白茶树鲜叶不同茶制品活性成分比较

Comparison of active components of different tea products from fresh leaves of Camellia sinensis Fuding Dabai

中文关键词:  福鼎大白  茶多酚  儿茶素  咖啡碱

英文关键词:Camellia sinensis Fuding Dabai  polyphenols  catechins  caffeine

中文摘要:

      目的 分析比较福鼎大白茶树鲜叶加工制成的3种茶类中活性成分的含量差异。方法 以福鼎大白茶树鲜叶为原料, 按不同工艺制成绿茶、白茶、红茶, 测定其活性成分(茶多酚、咖啡碱、氨基酸、儿茶素)含量。结果 绿茶中茶多酚及儿茶素总量最高, 红茶较低。绿茶中儿茶素总量约为红茶的10倍, 白茶中儿茶素总量约为红茶的8倍; 氨基酸含量: 白茶高于绿茶及红茶, 红茶中氨基酸最低; 咖啡碱在白茶和绿茶中的含量差别不大, 显著性高于红茶, 但不存在极显著性差异。结论 加工工艺对不同茶类茶多酚及儿茶素类物质含量影响较大, 而对咖啡碱含量的影响不大。

英文摘要:

      Objective To compare the contents of bioactive constituents in 3 types of tea prepared from Camellia sinensis Fuding Dabai. Methods The fresh leaves of Camellia sinensis Fuding Dabai were used as raw materials. The green tea, white tea and black tea were made according to different processes. The contents of bioactive constituents (tea polyphenols, caffeine, amino acids, catechins) were determined. Results The total amount of tea polyphenols and catechins were the highest in green tea and the lowest in black tea. The total amount of catechins in green tea was about 10 times that of black tea, and the total amount of catechins in white tea was about 8 times that of black tea. Amino acid content: white tea was higher than green tea and black tea, and black tea had the lowest amino acid content. The content of caffeine in white tea and green tea had little difference, and e was higher than that in black tea, but there was no very significant difference. Conclusion The processing technics have a certain influence on the polyphenols and catechins of 3 types of tea, while have no apparent influence on caffeine.