不同加工工艺紫娟茶中氨基酸及微量元素的比较研究

Comparison of Amino Acids and Trace Elements of Four Zijuan Tea Processed with Different Methods

摘要:

以云南稀有茶树品种紫娟茶为原料，采用不同的加工工艺生产烘青茶、晒青茶、工夫红茶和普洱熟茶，采用柱前衍生-液相色谱法（RP-HPLC）研究不同加工工艺紫娟茶的游离氨基酸的组成与含量，利用原子吸收法测定微量元素Cu、Zn、Fe、Mn的含量。通过对游离氨基酸组成与含量的分析，发现游离氨基酸的种类与含量在不同加工工艺的茶产品中有一定的差异；通过分析氨基酸比值系数分，发现同一原料四种加工工艺茶叶中氨基酸的营养价值存在差异。通过对微量元素的分析，不同加工工艺紫娟茶的微量元素铜、锌的差异不大，但铁、锰的差异较大。

Abstract:

Zijuan tea is a rare special tea in Yunnan. In this paper, amino acids and trace elements of Zijuan tea with different processing methods (baked green tea, sun-dry tea, black tea and fermented Pu’er tea) were studied by using liquid chromatography with pre-column derivation. The content of trace elements (Cu, Zn, Fe and Mn) was analyzed by atomic absorption photometry. The results showed that there were differences in species and content of free amino acids in tea product with different processing methods. Analysis of score of ratio coefficient of amino acid showed that there were differences in nutritional value of free amino acids in the same tea materials with different processing methods. Little difference was found in the contents of trace elements Cu and Zn in Zijuan tea with different processing method. However, the contents of Fe and Mn were significantly varied in the different tea samples.