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