普洱茶发酵过程中黄酮醇类物质含量变化的研究

采用HPLC法,检测了普洱茶的晒青毛茶原料及不同发酵阶段翻堆样中3种主要的黄酮醇类物质——杨梅素、槲皮素和山奈酚含量的变化规律.结果表明:发酵过程中杨梅素、槲皮素和山奈酚的含量一直呈下降趋势,其中槲皮素含量降低最为迅速.发酵结束后,出堆样中杨梅素含量与原料相比下降近50%,槲皮素含量下降70%,山奈酚含量下降62%.总黄酮醇苷含量也随着发酵时间的延长而显著(p<0.01)减少.

Changes of Flavonol Contents in Pu-erh Tea During Fermentation

The color and the taste of tea infusion are significantly influenced by the composition and contents of flavonols in it.In this study,the flavonol composition and contents in the raw material of Pu-erh tea and in the pile samples collected at different fermentation stages were determined with HPLC(high-performance liquid chromatography).The results showed that the contents of three flavonols determined decreased throughout the fermentation process.Compared with those in the raw material,the contents of myricetin,quercetin and kaempferol in the final products dropped by about 50%,62% and 70%,respectively.The content of total flavonol glycosides also decreased significantly(p<0.01) during fermentation.