Phenolic compounds in a series of old oolong teas prepared by baking annually were monitored and compared. The results showed that the relative content of gallic acid over 5-galloylquinic acid was subsequently elevated during this preparatory process. To reveal the effect was mainly resulted from baking or aging, two sets of oolong teas were collected and examined; one set was generated from fresh oolong tea via continually daily baking and the other set was composed of aged oolong teas with no or light baking in the storage period. The relative content of gallic acid over 5-galloylquinic acid was observed to be subsequently elevated when oolong tea was continually baked at 90, 100, 110, and 120 °C for 8 h day after day. In contrast, the relative contents of gallic acid over 5-galloylquinic acid in aged oolong teas with no or light baking were found to be similar to or slightly higher than that in fresh oolong tea. The results suggest that the relative content of gallic acid over 5-galloylquinic acid seems to be a suitable index for the baking intensity of oolong tea in different preparations.

中文翻译：

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没食子酸相对于5-没食子酰奎宁酸的相对含量作为乌龙茶烘烤强度的指标

对每年烘焙的一系列老乌龙茶中的酚类化合物进行监测和比较。结果表明，在该制备过程中，没食子酸相对于 5-没食子酰奎宁酸的相对含量随后升高。为了揭示这种效果主要是由于烘烤或老化造成的，收集并检查了两组乌龙茶；一组是由新鲜的乌龙茶通过每天持续烘烤而产生的，另一组是由陈年的乌龙茶组成，在储存期间没有烘烤或轻烘烤。当乌龙茶在 90、100、110 和 120 °C 下连续烘烤 8 小时后，没食子酸相对于 5-没食子酰奎宁酸的相对含量随后升高。相比之下，未经烘烤或轻度烘烤的陈年乌龙茶中没食子酸相对于5-没食子酰奎宁酸的相对含量与新鲜乌龙茶相近或略高。结果表明，没食子酸相对于 5-没食子酰奎宁酸的相对含量似乎是衡量乌龙茶在不同制剂中烘烤强度的合适指标。