儿茶素和茶黄素在安茶加工陈化过程中的变化-安徽农业大学学报.PDF

安徽农业大学学报, 2016, 43(2): 165-169 Journal of Anhui Agricultural University [DOI] 10.13610/ki.1672-352x013 网络出版时间：2016-3-11 10:36:15 [URL] /kcms/detail/34.1162.S1036.026.html 儿茶素和茶黄素在安茶加工、陈化过程中的变化 宁井铭，张春泉，张正竹* (安徽农业大学茶树生物学与资源利用国家重点实验室，合肥 230036) 摘 要：以不同年份和加工过程中的安茶为研究材料，采用高效液相色谱技术对儿茶素和茶黄素在储存、加工 中的变化进行定量分析，结合感官审评，对加工和存放过程中物质变化和感官进行分析。结果表明，儿茶素与茶黄 素含量在加工过程中和陈化期间均有降低的趋势，储存 6 年的安茶呈现出明显的陈醇特点。研究结果对于适度陈化 安茶，提高产品质量，推动安茶产业的发展具有重要的意义。 关键词：安茶；陈化；儿茶素；茶黄素 中图分类号：TS272.51 文献标识码：A 文章编号：1672−352X (2016)02−0165−05 Changes of catechins and theaflavins in Ann tea during processing and storage NING Jingming, ZHANG Chunquan, ZHANG Zhengzhu (State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036) Abstract: Ann tea samples from different aging years and processing methods were used to measure the catechins and theaflavins using high performance liquid chromatography (HPLC) combined with sensory analysis to analyze the changes of quality during the storage and processing of Ann tea. Results showed a reducing trend of catechins and an increase firstly and decrease later of theaflavins in processing. In the storage test, the longer the storage, the lower the contents of catechins and theaflavins. Ann tea showed significant differences after six-year storage with a tasted mellow and smelled stale flavor. The result will help improve product quality and promote the development of Ann tea industry. Key words: Ann tea; aging; catechins; theaflavins 安茶又名“软枝茶”，是黑茶一种，产于安徽省 热作用下发生氧化，生成了茶黄素等物质。安茶在 祁门县，距今已有两百年历史[1] ，被称为圣茶。黑 陈化期间，茶叶中大分子化合物在微生物和湿热作 茶以其具有生津止渴、祛湿止咳、消食除毒、理气 用下降解为小分子物质，茶汤滋味变得浓醇。儿茶 去胀的等功效[2-5]，深受广东及东南亚地区广大消费 素是茶叶中最主要的化学成