茶鲜叶悬浮发酵中TSs和TFs的形成机理研究  

Forming Mechanism of TSsand TFs in Tea Fresh Leaf Suspension Fermentation

作　　者：徐斌[1,2] 江和源[1] 薛金金[1,2] 刘千录 张建勇[1] 王岩[1] 

机构地区：[1]中国农业科学院茶叶研究所/农业部茶树生物学与资源利用重点实验室/浙江省茶叶加工工程重点实验室,杭州310008 [2]中国农业科学院研究生院,北京100081

出　　处：《中国农学通报》2014年第22期140-147,共8页Chinese Agricultural Science Bulletin

基　　金：农业技术试验示范项目"夏秋茶加工技术示范推广"(A8289);浙江省三农六方科技协作计划项目"夏秋茶鲜叶发酵制备高品质速溶红茶的产业化加工技术研究"(2011006)

摘　　要：为研究茶鲜叶悬浮发酵生产速溶红茶中TSs和TFs含量和种类的变化,根据其工艺要求,以HPLC测定的聚酯型儿茶素（theasinensins,TSs）、茶黄素（theaflavins,TFs）为指标,分别对选取的4个影响因子（通氧速率、细胞破碎率、温度、料液比）进行单因素试验。结果表明：通氧速率0.8 L/min以上,TSs的生成含量会随着通氧速率的增大而降低,而TFs的量则变化不显著;破碎率60 s以上,TSs的含量差异不显著,而TFs的生成量是随着破碎率的增大而减少;温度各水平在TSs的生成上没有显著差异,而25℃以上,TFs的生成含量和温度负相关;TSs的生成含量会随着料液比的增大而增大,但是在一定浓度范围内（75~125mg/mL）,TSs、TFs含量的增长并不显著。In order to study the variation of contents and variety on TSs and TFs, this study was based on the process requirement and detected the content of TSs, TFs by using HPLC. Four effective factors, namely, oxygen rate, fresh tea leaves broken rate, temperature and solid-liquid ratio were investigated in the study by single factor in single factor experiments. The results showed that： when the level of oxygen rate reached a certain degree （over 0.8 L/min）, the content of TSs generally became more prominent as the oxygen rate increased, but there were no obvious changes in the content of TFs. When the broken rate was up to a certain level of 60 s, there were no obvious changes in the content of TSs while the content of TSs had an increasing tendency with the decreasing of the broken rate. As for levels of temperature, there were no obvious changes in the TFs content, over 25℃, TFs content was negatively correlated with temperature. The content of TSs increased with the rise of solid-liquid ratio, but the increasing of TSs and TFs content were not significant in a certain range （75-125 mg/mL）.

关 键 词：茶鲜叶 悬浮发酵 儿茶素 聚酯型儿茶素 茶黄素 

分 类 号：TS272[农业科学—茶叶生产加工] Q946.8[轻工技术与工程—农产品加工及贮藏工程]