03/06/2020
茶叶主要物质含量——茶多酚
一、 茶多酚是什么？
茶多酚是茶叶中多酚类的物质总称，包括：黄烷酮类，花色素类，黄酮醇类和花白素类和酚酸及缩酚酸类6类化合物。
二、茶多酚的作用
A．对茶的品质的影响：茶多酚又叫茶单宁，跟红酒常说的单宁是一个概念，茶多酚作为茶叶中的主要干物质，它决定了茶的色香味。
B. 对身体的保健作用
1、抗氧化、抗衰老：花青素最主要作用是抗氧化、减缓皮肤衰老进程，且茶多酚有清除自由基作用。
2、消脂降血压血糖：与叶绿素、维生素C融合时，会达到减肥消脂功效；与维生素C和维生素P融合在一起，能有效防治高血压发生等。
3、防辐射抗癌作用：茶多酚类中儿茶素，有效防止人体机能癌变。多酚类化合物还有吸收放射性辐射物特性而起到防辐射作用等。
4、健齿除口臭：抑制葡萄糖聚合酶活性作用，使龋齿形成过程中断。
5、美容护肤：茶多酚能够阻挡紫外线和清除紫外线诱导自由基，保护黑色素细胞正常功能，抑制黑色素形成。茶多酚对脂质氧化产生抑制，减轻色素沉着。
6、可舒缓肠胃、促进消化作用：刺激胃肠道反应，加速大肠蠕动以达到治疗便秘效果；茶多酚通过提高人体综合免疫能力，抑制和杀灭引起腹泻等各种有害病原菌，舒缓肠胃紧张状态，达到消炎止泻作用。
三、影响茶多酚含量？
A.鲜叶：在鲜叶这里又要分三个方面来看：
第一方面：是鲜叶在树上的位置，一般是这样子排序：鲜梢的含量＞老叶、茎、根。
第二方面：是生长环境的影响：气温高、光照强或光照时间长，茶多酚的含量与这些因素成正比，但海拔高于500，茶多酚则与海拔成反比。
B.工艺：看表格
从表格中可知两个结论：
1.同一产地的信阳红（红茶）与信阳毛尖（绿茶）茶多酚含量对比充分说明了这一点，信阳毛尖的茶多酚含量为信阳红的2.26倍，所以同一产地的原材料，不同工艺，会影响茶叶茶多酚的含量。
2.茶多酚含量大致呈现出这样的规律：绿茶＞白茶＞黄茶＞青茶＞红茶＞黑茶。可得出的结论：随着发酵度的增大，茶多酚的含量会降低。
The Main Content Of Tea——Green Tea Polyphenols（abbreviation：GTP）
一、 What are tea Polyphenols?
Tea polyphenols are the collective term for the polyphenolic substances in tea, including: flavonoids, anthocyanins, flavonols and anthocyanins, and phenolic acids and pseudophenolic acids, group 6 compounds.
二、How’s tea polyphenols work
A. The impact on the quality of tea.
Tea polyphenols also known as tea tannins, and red wine often said tannins is a concept, tea polyphenols as the main dry matter in tea, it determines the color and flavor of tea.
B. Health effects on the body.
1，Antioxidant and anti-aging: Anthocyanins mainly play a role in antioxidant and slow down the aging process of the skin, and tea polyphenols have the effect of scavenging free radicals.
2, Reduce fat and blood sugar: and chlorophyll, vitamin C fusion, will achieve weight loss and fat reduction effect; and vitamin C and vitamin P fusion together, can effectively prevent the occurrence of hypertension.
3, Anti-radiation anti-cancer effect: tea polyphenols in catechins, effective in preventing human function cancer. Polyphenolic compounds also have radiation protection properties by absorbing radioactive materials.
4, Tooth health in addition to bad breath: inhibit glucose polymerase activity, so that the formation process of caries interrupted.
5, Beauty care: tea polyphenols can block ultraviolet light and remove ultraviolet light induced free radicals, protect the normal function of melanin cells, inhibit melanin formation. Tea polyphenols inhibit lipid oxidation and reduce pigmentation.
6, Can soothe the stomach, promote digestion: stimulate the gastrointestinal tract reaction, accelerate the movement of the large intestine to achieve the effect of treating constipation; tea polyphenols by improving the body's comprehensive immunity, inhibit and kill a variety of harmful pathogenic bacteria caused by diarrhea, soothe the gastrointestinal tension, to achieve anti-inflammatory and diarrheal effect.
三、Affects tea polyphenol content
A. Fresh leaves: In fresh leaves, it depend on three resources,
The first resources: is the position of the fresh leaves on the tree, generally in this order: the content of fresh tips > old leaves, stems, roots.
The second resources: is the influence of the growing environment: high temperatures, strong light or long hours of light, the content of tea polyphenols is proportional to these factors, but above 500, tea polyphenols are inversely proportional to altitude.
The third resources: it's the species itself, the big-leaved species has higher tea polyphenols than the small-leaved species, purple bud leaves > yellow-green bud leaves > dark green bud leaves.
B．Processing technology：Following details
Two conclusions can be seen from the table :
1. The comparison of the tea polyphenol content of Xinyang Black Tea and Xinyang Maojiao (green tea) of the same origin fully illustrates this point, the tea polyphenol content of Xinyang Maojian is 2.26 times that of Xinyang Black Tea, so the raw materials of the same origin, different processes, will affect the tea polyphenol content.
2. The tea polyphenol content roughly shows this pattern: green tea > white tea > yellow tea > green tea > black tea > dark tea. The conclusion that can be drawn is that as fermentation increases, the tea polyphenol content decreases.
