Abstract
Wuyi Rock Tea is a kind of semi-fermented oolong tea, with unique flavor. The alkaloid content in the tea is associated with its flavor quality. In this study, 10 typical Wuyi Rock Tea, including 5 Rougui and 5 Shuixian, were used to quantitative analyze the theobromine, theophylline and caffeine content in the tea leaves and tea infusions. Moverover, the alkaloid content in green tea, Tieguanyin Tea and black tea sample were also measured. Then, Principal Component Analysis (PCA) was utilized to further investigate the difference of the alkaloid content in all these tea samples. The results indicated that, the caffeine, theobromine and theophylline content in the Wuyi Rock Tea leaves were 2.341%, 0.065% and 0.011%, respectively, which were lower than those ingreen tea, Tieguanyin Tea and black tea. After immersed in boiling water for 60 s, approximate 46.56%, 46.36% and 50.15%of caffeine, theobromine, and theophylline were dissolved into the infusions. PCA analysis shown that Wuyi Rock Tea samples had significantly different alkaloid profile with green tea, Tieguanyin Tea and black tea.
Publication Date
10-28-2016
First Page
27
Last Page
29,43
DOI
10.13652/j.issn.1003-5788.2016.10.006
Recommended Citation
Zhibin, LIU; Shining, ZHANG; Wen, ZHANG; and Li, NI
(2016)
"The analysis of alkaloid content in Wuyi Rock Tea with high-performance liquid chromatography,"
Food and Machinery: Vol. 32:
Iss.
10, Article 6.
DOI: 10.13652/j.issn.1003-5788.2016.10.006
Available at:
https://www.ifoodmm.cn/journal/vol32/iss10/6
References
［1］ 修明. 武夷岩茶品质特征及审评方法［J］. 中国茶叶加工, 2004(1): 39-40.
［2］ 周燕波, 陈启荣. 茶叶成分及其医疗价值［J］. 中国中医药信息杂志, 1997, 4(11): 16-18.
［3］ 谭和平, 叶善蓉, 邹燕, 等. 茶叶中生物碱的分析方法概述［J］. 中国测试技术, 2008, 34(5): 5-9.
［4］ ZULLI A, SMITH R M, KUBATKAP, et al. Caffeine and cardiovascular diseases: critical review of current research［J］. European Journal of Nutrition, 2016, 55(4): 1 331-1 343.
［5］ 凌育赵, 曾满枝. HPLC法测定广东南昆山白毛茶中的嘌呤碱［J］. 食品研究与开发, 2006, 27(7): 155-157.
［6］ 许祯毅. 高效液相色谱法测定武夷岩茶中咖啡碱的条件探讨［J］. 广东化工, 2014, 41(24): 98-99.
［7］ 王尔茂, 阮志燕, 孙颖, 等. 轻重做青对凤凰单枞乌龙茶呈香物质的影响［J］. 食品与机械, 2009, 25(3): 23-26.
［8］ 廉明, 吕世懂, 吴远双, 等. 我国 4 种红茶的挥发性成分分析［J］. 热带亚热带植物学报, 2015, 23(3): 301-309.
［9］ 李远华, 李照莹. 铁观音等引种武夷山的植物学性状观察及主要生化成分分析［J］. 江西农业学报, 2014, 26(4): 23-25.