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中国农学通报

中国农学通报 ›› 2006, Vol. 22 ›› Issue (10): 321-321.

所属专题： 生物技术； 园艺

• 食品 营养 检测 安全 • 上一篇    下一篇

普洱茶渥堆发酵过程中理化指标的变化研究

梁名志,夏丽飞,陈林波,方成刚,段志芬,陈继伟,杨盛美,孙荣琴   

  • 出版日期:2006-10-05 发布日期:2006-10-05

Study on Variation of Physics and Chemistry Index During Pile-Fermentation of Puerh-Tea

Liang Mingzhi, Xia Lifei, Chen Linbo, Fang Chenggang, Duan Zhifen, Chen Jiwei, Yang Shengmei, Sun Rongqin   

  • Online:2006-10-05 Published:2006-10-05

摘要： 以云南省西双版纳勐海县的晒青茶为原料，开展研究了普洱茶渥堆发酵过程中的理化指标变化，结果表明：茶坯含水率随着翻堆次数的增加而减少，堆温则上升，且中层比下层温度高、升幅也大；儿茶素、茶红素、水溶性糖、氨基酸、茶多酚、原果胶和水浸出物7种内含化学成分随着翻堆次数的增加呈减少之势，而茶褐素、水溶性果胶、茶黄素和咖啡碱4种物质则增加；其中，儿茶素、茶红素减少较明显，茶褐素、水溶性果胶则增加较多。从五次翻堆的上、中、下不同层次的茶坯中11种内含物质的增减多少快慢比较研究又说明：上层转化最快、程度最深，下层转化速度较慢，中层介于二者之间，为创新工艺、稳定品质提供了一定技术支撑。

关键词: 农业科技成果, 农业科技成果, 产业化, 信息, 障碍, 对策

Abstract: The variations of physics and chemistry index during pile-fermentation of Puer-tea were studied using sun-dry tea as raw material. The results showed that with turning pile, water content of tea sample reduced, and the pile temperature rised (middle strata>lower). The levels of catechins, thearubigins(TR), water-soluble carbohydrates, amino acids, polyphenols, proto-pectin and water extracts were decreased, while the contents of theabrownin(TB), water-soluble pectin, theaflavins(TF) and Caffeine were increased, among which catechins and thearubigins(TR) obviously reduced, and theabrownin(TB) and water-soluble pectin were greatly increased. From these, it indicated that the speed of transform is upper strata>middle>lower. All these provided some certain technological support for improving manufacturing methods and stabilizing quality.

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