普洱茶主要酚类化合物含量及其与氧化还原电位的关系

本实验以普洱生茶和熟茶为原料,测定了主要多酚类物质的含量,并进行了氧化还原电位的测定,研究了生普和熟普的主要酚类化合物与氧化还原电位的相关性.实验结果表明,普洱生茶的儿茶素总量与没食子酸的含量均高于普洱熟茶,但熟茶的氧化还原电位高于生茶,且熟茶样品之间存在有显著性差异.生茶中EGCG与氧化还原电位值（ORP）呈极显著负相关,相关系数为-0.827;熟茶中ORP值与EGC、DL-C分别呈极显著负相关,相关系数分别为-0.862和-0.688....

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Bibliographic Details
Published in西南农业学报 Vol. 27; no. 2; pp. 601 - 605
Main Author 屈晓媛 孙琳 童华荣
Format Journal Article
LanguageChinese
Published 西南大学食品科学学院,重庆,400715 2014
Subjects
氧化还原电位
熟普
生普
酚类化合物
生普
熟普
Ripe tea
Pu-er raw tea
Polyphenols
酚类化合物
氧化还原电位
Oxidation reduction potential(ORP)
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Summary:本实验以普洱生茶和熟茶为原料,测定了主要多酚类物质的含量,并进行了氧化还原电位的测定,研究了生普和熟普的主要酚类化合物与氧化还原电位的相关性.实验结果表明,普洱生茶的儿茶素总量与没食子酸的含量均高于普洱熟茶,但熟茶的氧化还原电位高于生茶,且熟茶样品之间存在有显著性差异.生茶中EGCG与氧化还原电位值（ORP）呈极显著负相关,相关系数为-0.827;熟茶中ORP值与EGC、DL-C分别呈极显著负相关,相关系数分别为-0.862和-0.688.
Bibliography:The main contents of the polyphenols in pu-er raw tea and ripe tea were determined and their oxidation reduction potential （ORP） were also analyzed for evaluating the relationship between polyphenols contents and their ORP.The results showed that the total amount of catechins and gallic acid of raw tea were higher than that of pu-er ripe tea,but the OPR of ripe pu-er tea were higher than that of raw tea and there were significant differences between these ripe tea samples.EGCG of raw tea were closely significant negative correlation with redox potentials,the correlation coefficient was 0.827; EGC and DL-C of ripe tea were closely significant negative correlation with redox potentials,the correlation coefficient was 0.862 and 0.688,respectively.
QU Xiao-Yuan, SUN Lin,TONG Hua-rong （College of Food Science, Southwest University, Chongqing 400715, China）
Pu-er raw tea; Ripe tea; Polyphenols; Oxidation reduction potential（ORP）
51-1213/S
ISSN:1001-4829