普洱茶渥堆过程中茶多糖及果胶变化研究.pdfVIP

安徽农业大学学报, 2012, 39(4): 580-584 Journal of Anhui Agricultural University 网络出版时间：2012-7-4 17:22:27 [URL] /kcms/detail/34.1162.S1722.001.html 普洱茶渥堆过程中茶多糖及果胶变化研究 * 赵雪丰，彭传燚，谷勋刚 ，宛晓春 (安徽农业大学农业部茶叶生物化学与生物技术重点实验室，合肥 230036) 摘 要：采用常规的方法，以普洱茶生产车间渥堆样品为研究材料，考察了普洱茶渥堆过程中茶多糖和果胶含 量变化规律。结果显示，随着渥堆时间的延长，茶多糖和水溶性果胶含量总体上不断增加，但四翻以后水溶性果胶 有降低的趋势，起堆样品与四翻样品中含量基本持平。渥堆结束的起堆样品，其茶多糖和水溶性果胶总量接近最大 值，这些水溶性成分可能是形成普洱茶特殊风味的重要物质成分，并具有潜在的保健功效。原果胶变化规律性不强， 渥堆前期其含量降低，后期则增加，推测可能与水溶性果胶重新聚合有关。同时对比考察了几种典型茶类中茶多糖 和果胶的含量，发酵茶中茶多糖和水溶性果胶的含量较高，微生物对水溶性物质的形成具有推动力。非发酵茶和半 发酵茶中二者的含量较低，它们不是这些茶类的品质成分。 关键词：普洱茶；渥堆；茶多糖；果胶 中图分类号：TS272.54 文献标识码：A 文章编号：1672352X (2012)04058005 Changes of tea polysaccharide and pectin during fermentation process of Pu-erh tea ZHAO Xue-feng, PENG Chuan-yi, GU Xun-gang, WAN Xiao-chun (Key Lab of Tea Biochemistry Biotechnology, Ministry of Agriculture, Anhui Agricultural University, Hefei 230036) Abstract: The conventional methods were employed to investigate the change rules of tea polysaccharides and pectin contents in the pile-fermentation of Pu-erh tea samples collected from production workshop. The results indicated that the total contents of tea polysaccharide and water-soluble pectin were gradually increased with prolonging of the pile-fermentation time in the sample, however, the water-soluble pectin in the fourth pile-fermentation sample trended to decrease until to the end of pile-fermentation process, which almost kept at the same level. Both of tea polysaccharide and water-soluble pectin contents at end-fermentation sample were closed to the maximum value, which were probably the important components to form the special taste of Pu-erh tea, and h