茶叶中茶多糖含量的比较分析

[目的]比较分析不同种类代表茶叶中茶多糖含量。[方法]采用水提法提取各种代表茶叶中的茶多糖,用硫酸-酚比色法测量茶叶中的茶多糖含量。[结果]在不同制备工艺茶叶中,青茶和黑茶的茶多糖含量较高,而黄茶和红茶的含量较低;在不同产地绿茶中,浙茶茶多糖含量比较高而徽茶的含量较低;在不同熏花种类中,素茶茶多糖含量较花茶高。[结论]不同种类茶叶茶多糖的含量存在较大差异。该研究为全面了解不同种类茶叶茶多糖含量提供了参考依据,为茶叶的种植、加工及质量评估提供了理论指导。

Comparative Analysis of Tea Polysaccharides in Different Types of Teas

Objective] To analyze tea polysaccharide content in different types of teas.[Method] Tea polysaccharides were isolated by water extraction from different types of tea, and its content was determined through sulfuric acid-phenol colorimetry.[ Result] In teas derived from different preparation technology, green and dark tea had higher tea polysaccharide content than yellow tea and black tea.In green tea from dif-ferent regions, tea polysaccharide content in Zhejiang tea was higher than that of Anhui tea .In addition, we also found that plain tea exhibited higher tea polysaccharide compared with flower tea.[Conclusion] There are significant differences of tea polysaccharide in different types of teas.This research is helpful for fully understanding tea polysaccharides in different types of teas, and provides theoretic guidance for tea planting, processing and quality evaluation.