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中文摘要：
用酒石酸亚铁分光光度法研究了饮茶过程中的冲泡水温、冲泡时间、冲泡次数、冲泡水质对茶多酚溶解速率的影响及隔夜茶中茶多酚含量的变化，从而对人们日常正确合理地科学饮茶提供了理论的依据．并利用酒石酸亚铁分光光度法与KMnO4滴定法对绿茶中茶多酚的含量进行测定，结果表明：两种方法之间存在较大的系统误差，KMnO4滴定法误差较大．
英文摘要：
The ferrous tartrate method is applied to investigation on various factors affecting on lixiviating of tea polyphenols. Those factors include water temperature, infusing time, infusing frequency and water quality. The scientific and reasonable method and theory for tea-infusion in drinking are proposed. Furthermore, the contents of tea polyphenols in the green tea is measured by methods of ferrous tartrate and potassium permanganate titration. The result indicates that there exists more systemic error between these two methods,and the error in titration is bigger.
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