The effects of different leaf position, different tea cultivars, different tea kinds on the content and extracting characteristics of organic acids in tea under different brewing time, brewing temperature and pH were systematic analyzed. The results showed that quinic acid, malic acid, citric acid and oxalic acid content in organic acids were higher than tartaric acid and L-ascorbic acid. With the declining of tea tenderness, the content of total organic acids decreased, including oxalic acid content decreased significantly, the content of the fourth leaf was 49.5% of that in one bud a leaf. The different tea cultivars had great effect on the organic acids content. The lowest organic acids content was Fuding cultivar and the highest was Huangjingui cultivar. The organic acid content in different kinds of tea changes significantly, with descending order of black tea > Oolong tea > green tea> pu-erh tea. With the increasing of brewing temperature and time, the extracting content of organic acids increased. But there was a decreasing tendency in the extracting content of organic acids with the increasing of the pH value.
LIU Pan-pan
,
ZHONG Xiao-yu
,
XU Yong-quan
. Study on Organic Acids Contents in Tea Leaves and its Extracting Characteristics[J]. Journal of Tea Science, 2013
, 33(5)
: 405
-410
.
DOI: 10.13305/j.cnki.jts.2013.05.001
[1] 杜继煜, 白岚, 白宝璋. 茶叶主要化学成分[J]. 农业与技术, 2003, 23(1): 53-55.
[2] Ding M Y, Chen P R, Luo G A.Simultaneous determination of organic acids and inorganic anions in tea by ion chromatography[J]. Journal of Chromatography A, 1997, 764: 341-345.
[3] 谭和平, 叶善蓉, 陈丽, 等. 茶叶中有机酸的测试方法概述[J]. 中国测试技术, 2008, 34(6): 77-80.
[4] 赵和涛. 红茶加工中有机酸代谢及对茶叶香气形成的影响[J]. 茶叶通讯, 1993 (1): 25-27.
[5] Silva B M, Andrade P B, Valentão P, et al. Quince (Cydonia oblonga Miller) Fruit (Pulp, Peel, and Seed) and Jam:?
Antioxidant Activity[J]. Journal of Agricultural and Food Chemistry, 2004, 52(15): 4705-4712.
[6] Toit R, Volsteedt Y, Apostolides Z.Comparison of the antioxidant content of fruits, vegetables and teas measured as vitamin C equivalents[J]. Toxicology, 2001, 166(1/2): 63-69.
[7] Yoruk R, Yoruk S, Balaban M O, et al. Machine vision analysis of antibrowning potency for oxalic acid: A comparative investigation on banana and apple[J]. Journal of Food Science, 2004, 69(6): 281-289.
[8] Zheng X L, Tian S P.Effect of oxalic acid on control of postharvest browning of litchi fruit[J]. Food chemistry, 2006, 96: 519-523.
[9] 屠幼英, 梁慧玲, 陈暄, 等. 紧压茶儿茶素和有机酸的组成分析[J]. 茶叶, 2002, 28(1): 22-24.
[10] 陆敏, 张绍岩, 于宏伟, 等. 绿茶毛尖中有机酸的高效液相色谱分析[J]. 2012 (2): 86-87.
[11] 尹方. 茶叶中的有机酸叙要及其草酸根测定[J]. 茶业通报, 1980 (4): 27-28.
[12] 张光军, 许建文, 丁明玉. 离子交换色谱法同时分析绿茶中有机酸和无机阴离子的含量[J]. 新乡医学院学报, 2002, 19(1): 36-38.
[13] 丁玲, 屠幼英, 陈晓敏. 高效液相色谱测定紧压茶中有机酸条件研究[J]. 茶叶, 2005, 31(4): 224-227.
[14] Horie H, Yamauchi Y, Kohata K.Analysis of organic anions in tea infusions using capillary electrophoresis[J]. Journal of Chromatography A, 1998, 817(1/2): 139-144.
[15] 高木满. 茶提取液中的奎尼酸含量及其提取特性[J]. 福建茶叶, 2002 (1): 26-28.
[16] Aoshima H, Ayabe S.Prevention of the deterioration of polyphenol-rich beverages[J]. Food Chemistry, 2007, 100: 350-355.
浙公网安备 33019902000101号 
