茶叶茶多酚及维生素C含量与储存时间相关性分析

J4 ›› 2014, Vol. 13 ›› Issue (2): 58-60.

茶叶茶多酚及维生素C含量与储存时间相关性分析

大理学院公共卫生学院，云南大理 671000

收稿日期:2013-10-15 修回日期:2013-12-30 出版日期:2014-02-15 发布日期:2014-02-15
作者简介:汤梦玲，预防医学专业2010级本科生.
基金资助:
大理学院公共卫生学院大学生科研基金资助项目（2012）

The Correlation Analysis of Tea Polyphenols and Vitamin C Contents and Tea Storage Time

College of Public Health, Dali University, Dali, Yunnan 671000, China

Received:2013-10-15 Revised:2013-12-30 Online:2014-02-15 Published:2014-02-15

摘要/Abstract

摘要：

目的：了解茶叶中茶多酚及维生素C含量与储存时间的变化情况及在营养学上的意义。方法：用酒石酸亚铁比色法测
定开封后再密封保存的茶叶中茶多酚的含量；荧光分光光度法测定维生素C的含量。结果：储存6个月前后两次茶叶中茶多
酚含量相比，差异无统计学意义（P>0.05)；维生素C含量前后两次比较差异具有统计学意义（P<0.05)。绿茶与红茶相比，茶多酚的含量差异有统计学意义（P<0.05)，且绿茶高于红茶；维生素C含量相比差异无统计学意义（P>0.05)。结论：茶叶开封后再密封、避光保存，茶多酚的含量不易丧失，但维生素C容易氧化减少。

关键词: 茶叶, 茶多酚, 维生素C, 储存时间

Abstract:

Objective: To understand the polyphenols and vitamin C content changes in different teas after storage. Methods:
Ferrous tartrate colorimetric method and fluorescence method were applied to detect the content of tea polyphenols and vitamin C in black and green tea before and after 6-month-stored. Results: Data showed no statistical significances in tea polyphenols content（P>0.05）but different vitamin C contents（P<0.05）before and after 6 months storage in both black and green tea. Compared to the black tea, green tea exhibited higher tea polyphenols content（P<0.05）, and same vitamin C content（P>0.05）. Conclusion: The content of tea polyphenol could not be easily lost by sealing after opening in dark. vitamin C could be oxidated and reduce.

Key words: tea, tea polyphenol, vitamin C, storage time

中图分类号:

R155.5

汤梦玲, 海米梨, 易雪峰, 何燕, 杜水凤, 周彭果, 季守莲. 茶叶茶多酚及维生素C含量与储存时间相关性分析[J]. J4, 2014, 13(2): 58-60.

TANG Meng-Ling, HAI Mi-Li, YI Xue-Feng, HE Yan, DU Shui-Feng, ZHOU Peng-Guan, JI Shou-Lian. The Correlation Analysis of Tea Polyphenols and Vitamin C Contents and Tea Storage Time[J]. J4, 2014, 13(2): 58-60.

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