普洱生茶陈化过程中氨糖比和红外光谱的变化  

Change on Ratio of Amino-sugar and FTIR Spectroscopy of Camellia assamica(Mast.)Chang during Aging Years

作　　者：陈孝权 吴晓刚 肖海军 刘彬球 孙鲁云 桑守强 梁俊涛 

机构地区：[1]大益集团勐海茶业有限责任公司技术中心实验室,云南勐海666200

出　　处：《湖北农业科学》2016年第16期4261-4264,共4页Hubei Agricultural Sciences

基　　金：云南省企业技术中心创新能力建设项目(2009D1037)

摘　　要：采用磨碎茶样的理化指标氨糖比与傅里叶红外光谱结合研究不同陈化年份的大益普洱[Camellia assamica（Mast.）Chang]生茶。结果表明,自然环境条件下,普洱生茶中氨基酸含量随陈化时间的延长而变化不明显,可溶性糖含量随陈化时间的延长而逐渐减少,特别是陈化5年的变化差异更为明显;普洱生茶的氨糖比随陈化时间的延长而逐渐增大,陈化4年之内氨糖比变化不明显,陈化5年之后氨糖比变化明显,陈化9年的氨糖比达5.77;不同陈化年份普洱生茶磨碎试样的红外吸收光谱在波数3 409、2 917、2 848、1 635、1 454、1 367、1 238、1 145 cm-1附近均存在强吸收,随着陈化时间的延长,红外吸收峰强度逐渐变弱,峰形由起始的尖锐变得平滑,但红外光谱峰的位置未发生移动,这表明茶叶内主体化合物的含量会随着陈化时间的延长而呈现逐渐减少的趋势,但化学结构不会因陈化时间的改变而发生官能团异构;陈化7年与陈化9年的普洱生茶在波数2 250～950 cm-1范围内的红外吸收峰几乎完全重叠,这表明陈化7年的普洱生茶主体化合物组成及含量已相对稳定;当年生产的普洱生茶（即陈化0年）红外吸收峰的强度最强,陈化1年后红外吸收强度显著减弱,这表明普洱生茶压制成型后,在自然环境、陈化过程中茶叶内主要化合物可能在微生物作用或无氧条件下发生了快速的、复杂的变化。采用磨碎茶样的理化指标氨糖比与傅里叶变换红外光谱相结合,可快速鉴别普洱生茶的陈化年份。The method by determining the ratio of amino-sugar, combined with Fourier transform infrared spectroscopy of ground tea was adopted to study TAETEA Camellia assamica（Mast.） Chang with different aging years. The results showed that amino acids did not change significantly and soluble sugar content gradually reduced as the extension of aging years under the condition of natural storage, which reduced significantly after five years. The ratio of amino-sugar gradually increased with the aging years. The ratio of amino-sugar did not change significantly within 4 years, which increased significantly after five years and reached 5.77 9 years later. Camellia assamica（Mast.） Chang of all different aging years displayed strong absorption near the wave number of 3 409,2 917,2 848,1 635,1 454,1 367,1 238 and 1 145 cm-1. As the aging years prolonged, the peak intensity of infrared spectra gradually weakened and waveforms became smoother,but the peak position of infrared spectral was not moved, host chemical content gradually reduced and chemical structure was not functional groups heterogeneous. Both aging 7 years and aging 9 years of Camellia assamica（Mast.） Chang performed almost similar in the wave number range of2 250~950 cm-1,after aging 7 years host chemical content of Camellia assamica（Mast.） Chang had been relatively stable. The peak response of infrared spectra was strongest for Camellia assamica（Mast.） Chang（aging 0 year）,while weakened significantly after 1 year. It＇s possible, after pressing, host chemical content of Camellia assamica（Mast.） Chang had changed rapidly and complicated by microorganism or anaerobic under the condition of natural storage in a short time. This method can identificate the different aging years of Camellia assamica（Mast.） Chang rapidly.

关 键 词：普洱[Camellia assamica(Mast.)Chang]生茶 陈化年份 鉴别 氨糖比 傅里叶变换红外光谱 

分 类 号：S123[农业科学—农业基础科学]