4类茶叶及其茶渣主要成分的测定与分析

４类茶叶及其茶渣主要成分的测定与分析

郑清梅1，陈昆平2，钟艳梅1，韩春艳1，张子容1，郑佳玲1

（1．嘉应学院生命科学学院，广东梅州514015；2．上海海洋大学水产与生命学院，上海201306）摘

要：以绿茶、铁观音、红茶、普洱等4类茶及其相应的茶渣为试验材料，采用国标法分别测定茶多酚、游

离氨基酸及常规营养成分的含量。结果表明：4类茶渣的茶多酚含量为4.2%~10.1%，显著低于其相应的茶叶（6.5%~17.8%），但仍相应保留其茶叶的60%以上；游离氨基酸含量为1.1%~1.4%，亦显著低于相应茶叶（1.2%~

2.2%），但仍为相应茶叶的60%以上；相反，粗纤维含量（1

3.0~19.0%）显著高于其相应茶叶的含量（10.0%~16.0%）。常规营养成分测定结果显示，该4类茶渣粗蛋白含量（26.0%~35.0%）稍高于相应的茶叶（25.0%~35.0%），水分含量（7.81%~8.82%）显著高于其相应茶叶的含量（

4.5%~7.2%）；相反，粗脂肪含量为1.5%~4.5%，

显著低于相应茶叶的含量（4%~11%）；总灰分（3.3%~4.7%）亦显著低于其相应茶叶的含量（5.0%~7.0%）。可见，茶渣仍含有茶叶较高的活性成分包括茶多酚、游离氨基酸和主要营养成分，为茶渣的开发利用提供理论依据。

关键词：茶叶；茶渣；茶多酚；游离氨基酸总量；营养成分中图分类号：TS272

文献标识码：A

文章编号：1004-874X （2015）06-0014-07

Determination and analysis of main components

of four kinds of tea and their tea wastes

ZHENG Qing-mei 1，CHEN Kun-ping 2，ZHONG Yan-mei 1，HAN Chun-yan 1，ZHANG Zi-rong 1，ZHENG Jia-ling 1

（1.College of Life Science ，Jiaying University ，Meizhou 514015，China ；

2.College of Fisheries and Life Science ，Shanghai Ocean University ，Shanghai 201306，China ）

Abstract ：With 4kinds of tea (i.e.green tea,Ti Kwan Yin tea,black tea,Pu-er tea)as experimental materials,the contents of tea polyphenols,free amino acids and nutrient component in the tea and their tea wastes were determined by national standard method,respectively.The results showed that the content of tea polyphenols in the 4kinds of tea wastes was 4.2%-10.1%,which was significantly lower than that in the corresponding tea (6.5%-17.8%),but which was retained more than 60%of that in the corresponding tea.Similarly,the content of free amino acids in the 4kinds of tea wastes was 1.1%-1.4%,which was significantly lower than that in the corresponding tea (1.2%-2.2%),and also retained more than 60%of that in the corresponding tea.However,the content of crude fiber (13.0%-19.0%)in the 4kinds of tea wastes was significantly higher than that in the corresponding tea (10.0%-16.0%),respectively.The results of determination of nutritional ingredients showed that the content of crude protein (26.0%-35.0%)in the 4kinds of tea wastes was slightly higher than that in the corresponding tea

(25.0%-35.0%),

respectively.But the content of moisture in the 4kinds of tea wastes (7.81%-8.82%)was significantly higher than that in the corresponding tea (4.5%-7.2%)respectively.Conversely,the content of crude fat in the 4kinds of tea wastes (1.5%-4.5%)was significantly lower than that in the corresponding tea (4%-11%),respectively.And the content of total ash in the 4kinds of tea wastes (3.3%-4.7%)was also significantly lower than that in the

corresponding tea (5.0%-7.0%),respectively.The active

and nutritional ingredients in tea wastes still contained high tea polyphenols,amino acids and main nutritional components,which could provide a theoretical basis for the development and utilization of tea wastes.

Key words ：tea ；tea wastes ；tea polyphenols ；free amino acids ；nutritional component

收稿日期：2014-11-24

基金项目：广东省自然科学基金（S2013010013693）；广东省高等学校优秀青年教师培养计划项目（Yq2013152）；广东省海洋渔业科技推广专项（2011-17）；梅州市科技计划项目（2013）

作者简介：郑清梅（1978-），女，博士，副教授，E-mail ：

zhqm78@

广东农业科学2015年第6期

14

DOI:10.16768/j.issn.1004-874x.2015.06.010