岭头单丛茶渥堆期间主要化学成分含量变化研究  

Studies on the content change of main chemical compositions of Lingtou Dancong tea during pile-fermentation process

作　　者：黄国滋[1] 赖兆祥[1] 卓敏[1] 黄华林[1] 赵超艺[1] 陈栋[2] 

机构地区：[1]广东省农科院茶叶研究所,广东英德513042 [2]广东省农业科学院,广东广州510640

出　　处：《广东农业科学》2008年第11期72-74,共3页Guangdong Agricultural Sciences

基　　金：广东省科技计划项目(2004B20801013)

摘　　要：对广东特色岭头单丛茶渥堆过程中的主要化学成分含量变化进行研究,结果表明:渥堆期间翻堆次数、渥堆茶坯水分高低与茶多酚、茶黄素、茶红素、茶褐素、水浸出物、粗纤维和氨基酸含量变化有显著或极显著关系,其中茶多酚、茶黄素、茶红素、水浸出物、氨基酸和粗纤维含量随渥堆次数及茶坯水分的增加而下降,而茶褐素含量则随渥堆次数及渥堆茶坯水分的增加而增加。The content change of main chemical compositions of Lingtou Dancong tea from Guangdong during pile-fermentation process were studied. The results showed that the relationships of the contents of tea polyphenol, theaflavins （TF）, thearubigins （TR）, theabrownin（TB）, water extracts, amino acids and coarse-fibre with turning pile times and water content of tea sample reached remarkable or most remarkable level. While turning pile times and water content of tea sample were increased, the contents of tea polyphenol, TF, TR, water extracts, amino acids and coarse-fibre were reduced, but the contents of TB was increased.

关 键 词：岭头单丛茶 渥堆 化学成分 

分 类 号：TS272.54[农业科学—茶叶生产加工]