| 不同发酵类型的茶叶茶多酚含量的比较分析 |
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| 引用本文： | 侯冬岩,刁全平,李铁纯,武晓英,回瑞华.不同发酵类型的茶叶茶多酚含量的比较分析[J].鞍山师范学院学报,2015(2):38-40. |
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| 作者姓名： | 侯冬岩 刁全平 李铁纯 武晓英 回瑞华 |
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| 作者单位： | 鞍山师范学院化学与生命科学学院 |
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| 基金项目： | 辽宁省教育厅科学技术基金资助课题(20331079) |
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| 摘 要： | 采用高效液相色谱法对3种不同发酵类型的茶叶中茶多酚的含量进行测定和比较分析．方法的变异系数小于4．38％，回收率为96．6％～104．0％．其分析结果为：3种不同发酵类型的茶叶中茶多酚的含量由多到少的顺序为：不发酵的绿茶，半发酵青茶，全发酵红茶，即茶叶中茶多酚的含量随着发酵程度增大而减少．
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| 关 键 词： | 不同发酵类型的茶叶 高效液相色谱法 茶多酚 测定 |
The comparative analysis of tea polyphenols content in different types of fermentation teas |
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| HOU Dongyan;DIAO Quanping;LI Tiechun;WU Xiaoying;HUI Ruihua.The comparative analysis of tea polyphenols content in different types of fermentation teas[J].Journal of Anshan Teachers College,2015(2):38-40. |
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| Authors: | HOU Dongyan;DIAO Quanping;LI Tiechun;WU Xiaoying;HUI Ruihua |
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| Institution: | HOU Dongyan;DIAO Quanping;LI Tiechun;WU Xiaoying;HUI Ruihua;School of Chemistry and Life Science,Anshan Normal University; |
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| Abstract: | Comparative analysis of three different types of fermentation in tea tea polyphenols content is repor -ted.For three different types of fermentation in tea tea polyphenols content was determinated by high perform -ance liquid chromatography (HPLC) method.Method of variation coefficient is less than 4.38%,recovery rate of 96 .6%to 96 .6%.The analysis result is:the three different types of fermentation in tea tea polyphenols con-tent from more to less order:not fermented green tea ,half fermented oolong tea ,all fermented black tea ,the tea polyphenols content was reduced with increase the degree of fermentation . |
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| Keywords: | different types of fermentation tea HPLC tea polyphenols determination |
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