The Correlation Analysis of Tea Polyphenols and Vitamin C Contents and Tea Storage Time

Objective: To understand the polyphenols and vitamin C content changes in different teas after storage. Methods: Ferrous tartrate colorimetric method and fluorescence method were applied to detect the content of tea polyphenols and vitamin C in black and green tea before and after 6-month-stored. Results: Data showed no statistical significances in tea polyphenols content(P 0.05)but different vitamin C contents(P0.05)before and after 6 months storage in both black and green tea. Compared to the black tea, green tea exhibited higher tea polyphenols content(P0.05), and same vitamin C content(P0.05). Conclusion: The content of tea polyphenol could not be easily lost by sealing after opening in dark. vitamin C could be oxidated and reduce.