不同潮水量条件下普洱茶渥堆过程化学成分的变化.pdfVIP

2013, Vol.34, No.07 135 * ( 510640) 45% Influence of Water Content on Chemical Composition of Pu-erh Tea during Pile Fermentation Process FENG Chao-haoLIU Tong-xun* (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China) Abstract To obtain the rational water content of pu-erh tea for pile-fermentation, variations in the contents of main components of Pu-erh tea were systematically investigated and the process of pile fermentation was simulated under varying water contents. The results showed that at the end of pile fermentation, the contents of tea polyphenols, catechins, heaflavin, thearubigins and amino acids showed a downtrend while the contents of water-soluble sugar, theabrownins and theine appeared to increase. Different water contents of tea led to differences in the species of microorganisms involved in the fermentation process and pile temperature, which eventually affected the quality of tea significantly. In sensory evaluations, the products with 45% water content showed better quality. Key words Pu-erh tea water content pile-fermentation chemical component TS272.4 A 1002-6630(2013)07-0135-05 11 [1-2] 50 60d 1.1 ( 2011 )[3-4] SpectrumLab22PC [5-7] ESJ200-4