四川黑茶加工过程中感官品质和化学成分的变化  

Changes in Sensory Quality and Chemical Composition of Sichuan Brick Tea during Processing

作　　者：陈应娟[1] 齐桂年[1] 陈盛相[1] 陈智雄[1] 

机构地区：[1]四川农业大学园艺学院茶学系,四川雅安625014

出　　处：《食品科学》2012年第23期55-59,共5页Food Science

基　　金："十一五"国家科技支撑计划项目(2009GJF00047);四川省科技厅科技成果转化专项(12CGZHZX0579)

摘　　要：以四川黑茶大生产工艺中的茶样为研究对象,系统地研究四川黑茶加工过程中感官品质及内含成分的变化情况。结果表明:茶样的游离氨基酸、茶多酚、儿茶素、茶红素、可溶性糖、粗纤维、原果胶的含量在加工过程中均减少,其中原果胶含量降幅较大,为66.50%;水浸出物、咖啡碱、茶黄素、茶褐素、水溶性果胶的含量则增加,其中茶褐素含量增幅较大,为194.29%;感官审评结果可知,四川黑茶成品样的感官品质次于蒸压样,表明四川黑茶仍需一定时间的后发酵过程来完成其品质的最终转化;从渥堆不同层次来看,堆表的水浸出物、咖啡碱、游离氨基酸、茶多酚、儿茶素、茶黄素、茶红素、茶褐素含量变化幅度较大,堆中的粗纤维、原果胶、水溶性果胶含量变化幅度较大。渥堆过程随着翻堆的进行,堆表、堆中、堆底的茶坯重新调换位置,进行渥堆,最终使渥堆均匀,实现了四川黑茶品质的转化。This study was conducted to systematically investigate changes in sensory quality and chemical composition of Sichuan brick tea during processing.The contents of free amino acids,tea polyphenols,catechins,soluble sugar,crude fiber and protopectin（by up to 66.50%） revealed a decreasing trend during the processing of Sichuan brick tea,while opposite results were observed for the contents of water extracts,caffeine,theaflavins（TF）,theabrowns（TB,by up to 194.29%） and watersoluble pectin.The sensory quality of finished Sichuan brick tea was found to be just inferior to that of steamed compressed tea sample,indicating that post-fermentation was necessary for the final transformation of tea quality.The contents of water extract,caffeine,free amino acids,tea polyphenols,catechins,TF,TR and TB in the upper stratum of pile fermentation were greatly changed,while great changes in the contents of crude fiber,protopectin and water soluble pectin were observed for the middle stratum of pile fermentation.As the pile fermentation proceeded,the upper,middle and lower strata exchanged their places to make a well-distributed fermentation finally,thus resulting in quality transformation of Sichuan brick tea.

关 键 词：四川黑茶 加工 品质 成分 

分 类 号：S571.1[农业科学—茶叶生产加工]