摘要
以不同储藏时期、不同级别的普洱茶为材料,对氨基酸总量及组分含量进行理化分析。结果表明,普洱茶贮藏过程中随着贮藏时间的加长,普洱茶中游离氨基酸总量明显降低,其中丝氨酸、甘氨酸、丙氨酸、异亮氨酸、亮氨酸、组氨酸已基本消减,仅检出精氨酸、脯氨酸、赖氨酸、苯丙氨酸、酪氨酸、缬氨酸、胱氨酸,其含量变化无明显规律性;从7个级别标准样中检出15种氨基酸,未检出苏氨酸、组氨酸、色氨酸,其中氨基酸含量最高的组分是精氨酸,其次是天冬氨酸、赖氨酸、苯丙氨酸、酪氨酸、谷氨酸。茶氨酸在普洱茶中的含量与其它茶类不同,其含量仅占普洱茶中游离氨基酸总量的30%左右。与其它茶类中氨基酸含量相比,普洱茶具有氨基酸种类齐全,营养配比全面、均衡的特点,在保健方面有特殊的意义。
The content of amino acid and its＇ components of Pu-erh tea from different areas,different processing stages and storage period was analyzed with Hydrated Ninhydrin-colorimetry.The results showed that（i） the total amount of free amino acids in Pu-erh tea was decreased significantly with the storage process.Serine,glycine,alanine,isoleucine,ammonia-acid and histidine were basically abated,only arginine,proline,lysine,phenylalanine,tyrosine,valine and cystine were detected,and there was no significant changes in its laws;（ii） Fifteen kinds of amino acids was tested from different levels Pu-erh,threonine,histidine and ryptophan were not found.Among them,the amount of arginine was the highest,and was followed by aspartic acid,lysine,phenylalanine,tyrosine,glutamate;（iii）Theanine in Pu-erh tea was different from that in other tea,and its＇ content only was about 30 % of the free amino acids content in Pu-erh tea;（ⅳ）Compared with other tea,Pu-erh tea had all kinds of amino acid,balanced nutrition and played a significant role in healthy benefits.
出处
《西南农业学报》
CSCD
北大核心
2012年第4期1222-1226,共5页
Southwest China Journal of Agricultural Sciences
基金
国家科技支撑计划项目(2007BAD58B02)
云南省自然科学重点基金项目(2009CC005)
云南省科技富民强县计划项目(2011EB117)
关键词
普洱茶
贮藏
氨基酸
品质
Pu-erh Tea
Storage
Amino acid
Quality
