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当前位置: 首页 > 文章 > 市售普洱熟茶与绿茶、红茶咖啡碱质量分数的测定与比较 云南农业大学学报(自然科学) 2013 (5) 745-749
Position: Home > Articles > Determination and Comparison of Caffeine Mass Fraction in Post-fermented Pu-erh Tea,Black Tea and Green Tea Journal of Yunnan Agricultural University(Natural Science) 2013 (5) 745-749

市售普洱熟茶与绿茶、红茶咖啡碱质量分数的测定与比较

作  者：
马燕;张冬莲;李家华;袁文侠;赵明
单  位：
云南农业大学龙润普洱茶学院
关键词：
咖啡碱;测定;红茶;绿茶;普洱熟茶
摘  要：
咖啡碱是茶叶主要的生物碱,具有兴奋神经中枢作用,普洱熟茶具有茶性温和、兴奋性低的特点,因此有假说认为普洱熟茶咖啡碱质量分数低于其他茶类。本文应用HPLC方法分别测定了绿茶(n=17)、红茶(n=7)和贮藏时间1~10年的普洱熟茶(n=56)样品的咖啡碱质量分数。结果显示,普洱熟茶咖啡碱质量分数为25.28~36.68 mg/g,平均质量分数(31.76±2.85)mg/g;绿茶咖啡碱质量分数为23.95~38.33 mg/g,平均质量分数(31.48±4.40)mg/g;红茶咖啡碱质量分数为30.43~36.93mg/g,平均质量分数(33.89±2.54)mg/g。红茶咖啡碱质量分数显著高于绿茶和普洱茶(P<0.05),普洱熟茶与绿茶咖啡碱质量分数差异不显著(P>0.05)。不同贮藏时间(1~10年)的普洱熟茶咖啡碱质量分数差异不显著(P>0.05),提示贮藏过程普洱熟茶咖啡碱变化不大。以上结果表明普洱熟茶的咖啡碱质量分数不低,提示其兴奋性低可能存在其他机制,需要进一步研究。
译  名：
Determination and Comparison of Caffeine Mass Fraction in Post-fermented Pu-erh Tea,Black Tea and Green Tea
作  者：
MA Yan;ZHANG Donglian;LI Jiahua;YUAN Wenxia;ZHAO Ming;College of Longrun Pu-erh Tea,Yunnan Agricultural University;
关键词：
caffeine;;determination;;black tea;;green tea;;post-fermented pu-erh tea
摘  要：
Caffeine acts as a central nervous system stimulant and is the major alkaloid in tea plant. It plays key role for the alertness of tea. It was reported that post-fermented pu-erh tea has less alerted effects and possible contain lower caffeine. In this work,levels of caffeine in 80 samples including postfermented pu-erh teas storing 1 ~ 10 years( n = 56),green teas( n = 17),and black tea( n = 7) were measured using HPLC. The mass fractions of caffeine in post-fermented pu-erh,green tea,and black tea were 24. 5 ~ 38. 1 mg/g,23. 9 ~ 39. 5 mg/g,and 30. 2 ~ 37. 5 mg/g,respectively. The mean of caffeine mass fraction was( 31. 76 ± 2. 85) mg/g,( 31. 48 ± 4. 40) mg/g,and( 33. 89 ± 2. 54) mg/g,respectively. Statistical analysis showed that the caffeine mass fraction in black tea was higher than that in green and post-fermented pu-erh tea( P < 0. 05); and there were no significantly difference between caffeine mass fractions in green and post-fermented pu-erh tea,and among pu-erh tea with different storing years. This work demonstrated that the level of caffeine in post-fermented pu-erh tea was not low,and suggested that the mechanism of decrease of alertness in post-fermented pu-erh tea need further research.

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