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本研究以六堡茶（毛茶和老茶婆）及其生物转化的六堡虫茶为研究对象，通过分光光度法和高效液相色谱法检测茶多酚、游离氨基酸、咖啡碱等11种关键品质指标。探讨六堡茶与六堡虫茶之间的差异，识别不同原料对六堡虫茶品质的影响。结果发现，六堡虫茶具有显著的高游离氨基酸和低咖啡碱特征，适合老人和小孩饮用；以毛茶为原料的六堡虫茶的品质指标普遍优于以老茶婆为原料的六堡虫茶。实验还发现，非六堡虫茶的2号样品表现出低游离氨基酸、可可碱、表没食子酸儿茶素及高表儿茶素的特点，与六堡虫茶相悖。因此，本研究对六堡虫茶的生产、消费和市场监管具有一定指导意义。
Abstract：This study investigated the chemical components of Liubao tea(using both crude tea and Laochapo Tea as raw materials) and its derivative,Liubao insect tea. Eleven key quality indicators,such as tea polyphenols,free amino acids,and caffeine,were measured by spectrophotometry and high-performance liquid chromatography(HPLC). The differences between Liubao tea and Liubao insect tea were investigated and the impact of different raw materials on the quality of Liubao insect tea was identified. The results showed that insect tea was characterized by significantly higher levels of free amino acids and lower levels of caffeine. This composition made it potentially suitable for consumption by elderly and children. Furthermore,the Liubao insect tea made from crude tea had better overall quality indicators than that made from Laochapo Tea. Sample No. 2 from non-Liubao insect tea exhibited characteristics of low free amino acids,theobromine,epigallocatechin gallate and high epicatechin,which contrasted with typical Liubao insect tea features. This study provides valuable guidance for the production,consumption,and market supervision of Liubao insect tea.
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基本信息:
DOI：10.19804/j.issn1006-2513.2025.11.009
中图分类号:TS272.5
引用信息:
[1]石金娥,张洪禹,李晓玲,等.六堡茶与附属品六堡虫茶的相关品质组分比较[J].中国食品添加剂,2025,36(11):69-77.DOI:10.19804/j.issn1006-2513.2025.11.009.
基金信息:
广西六堡茶茶园绿色生态智慧管控关键技术研究与示范（广西科技重大专项）（桂科AA22068085）