贮藏条件对普洱茶品质成分的影响.pdfVIP

现代食品科技 Modern Food Science and Technology 2009, Vol.25, No.11 贮藏条件对普洱茶品质成分的影响 陈保，刘通讯 （华南理工大学轻工与食品学院蛋白质研究中心，广东广州 510640） 摘要：以云南晒青普洱茶为原料，研究了贮藏温度、水分、时间对普洱茶品质成分的影响。结果表明：在相同的贮藏时间下， 随着温度的提高和水分含量的增加，茶多酚、儿茶素的含量呈下降趋势，茶褐素含量呈上升趋势，茶黄素随时间变化表现为驼峰状， 而茶红素则呈波浪型变化。高温和低水分含量有利于普洱茶保持良好的表观特征和叶底。低温（30 ℃）及高水含量（30% ）下，普 洱茶迅速发霉，在 12 d 后，霉菌及酵母菌分别达到 9.5×105 8 个/g 和 3.4×10 个/g。 关键词：温度；含水量；普洱茶；品质成分 中图分类号：TS272.5+9；文献标识码：A ；文章篇号:1673-9078(2009)11-1254-04 Effect of Storage Conditions on the Main Components of Pu’er Tea CHEN Bao, LIU Tong-xun (Protein Center of College of Light and Food Science, South China University of Technology, Guangzhou 510640, China) Abstract: Effects of storage temperature, water content and time on the main components of the sunlight-dried pu’er tea were studied. The results showed that with the increasing of storage temperature and water content, the content of tea polyphenols and catechins in the tea decreased while theabrownin content increased. The change curves of Theaflavins and thearubigins were break lines. Higher temperature and lower water content were in favor of keeping desirable apparent character and quality of the tea leaf. While at low temperature (30℃) and higher water content (30%), puer tea 5 8 became mouldy rapidly, with mold and yeast up to 9.5×10 cfu/g and 3.4×10 cfu/g respectively after 12 days storage. Key words: temperature; water content; Pu’er tea; quality composition 普洱茶陈化的原理，是茶叶内的茶多酚在一定的 1 材料与方法 温度湿度条件下，与空气中的氧气接触，发生非酶促 自动