Forming Mechanism of TSs and TFs in Tea Fresh Leaf Suspension Fermentation

doi:10.11924/j.issn.1000-6850.2014-0168

Abstract

Abstract: In order to study the variation of contents and variety on TSs and TFs, This study was based on its process requirement and the content of TSs, TFs were detected by using HPLC, four effective factors, namely, oxygen rate , fresh tea leaves broken rate, temperature , solid-liquid ratio,were investigated in this paper by single factor single factor experiments. The results showed that: when the level of oxygen rate to a certain degree(over 0.8L.min-1), the content of TSs generally become more prominent as the oxygen rate increases, but there were no obvious changes in the content of TFs; Up to a certain level of broken rate(60s), there were no obvious changes in the content of TSs, the content of TSs is a increasing tendency with the decreasing of the broken rate; As for levels of temperature, there were no obvious changes in the TFs content, over 25℃, TFs content was negatively correlated with temperature; The content of TSs increased with the increase of solid-liquid ratio, but the increasing of TSs and TFs content were not significant in a certain range (75～125mg?ml-1).

References

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