A STUDY ON CHEMICAL-COMPOSITION OF 2 SPECIAL GREEN TEAS (CAMELLIA-SINENSIS)

被引：40

作者：

LIANG, YR

LIU, ZS

XU, YR

HU, YL

机构：

[1] Department of Tea Science, Zhejiang Agricultural University, Hangzhou

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1990年 / 53卷 / 04期

关键词：

CAMELLIA-SINENSIS; SPECIAL GREEN TEA; HPLC; AMINO ACID; CATECHIN; VITAMIN-C; FLAVONOID; THIAMINE;

D O I：

10.1002/jsfa.2740530411

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

An HPLC method has been used to separate and determine quality-related chemical components in Zhenong-xiangya and Zhenong-cuiliu, two special green teas from Zhejiang, China. Seventeen or eighteen amino acid and five catechins were detected. Theamine was the major amino acid by far, its content reaching 37.7% and 54% of the total amino acids in these teas, respectively. The catechin content was 154.4 mg g-1 in Zhenong-xiangya and 170.7 mg g-1 in Zhenong-cuiliu. Caffeine contents in the teas studied were all above 75 mg g-1 which was much higher than those previously reported in green teas. The vitamin C contents were all about 2 mg g-1. Seven peaks were resolved in the HPLC profiles of the flavonoid extracts of the two teas and three of them were identified as rutin, myricetin and quercetin using reference compounds.

引用

页码：541 / 548

页数：8

共 7 条

[1]

NAKAGAWA M, 1973, STUDY TEA, V40, P1

[2] FLAVONES IN GREEN TEA .I. ISOLATION AND STRUCTURES OF FLAVONES OCCURRING IN GREEN TEA INFUSION [J].