四川边茶加工过程中主要成分含量的变化

研究了四川边茶加工过程中主要成分含量的变化。结果表明,边茶加工过程中内含物成分变化最明显的阶段在渥堆阶段,原料样经过渥堆后其水浸出物、氨基酸和总糖的含量都有一定程度的增加。四川边茶中氨基酸总量以渥堆样最高,为1 590 mg/100 g,茶多酚和儿茶素的含量随着加工工序的进行在不断降低,其中儿茶素降低非常明显,下降幅度超过50%。与原料样相比,渥堆样中各微量元素的浸出率明显提高,成品样与原料样相比Se浸出率增加了2.98%,Mn增加了7.62%,Zn增加了19.34%,Mo增加了8.64%,Cu增加了6.48%。

Change of Contents of Main Components in Production of Sichuan Brick Tea

Change of contents of main components in production of Sichuan Brick Tea has been investigated.The results showed that the components of brick tea changed obviously in the process of fermentation.Contents of Soluble solid(SS),amino acid,total sugars increased in some degree from raw material to fermentation material.Contents of amino acid in brick tea were 1 590 mg/100 g,higher in the process of fermentation than other process.Contents of tea polyphenols(TP) and catechins reduced gradually with the processing carrying on,and the reduction of catechins above 50%.The extration rate of microelements had obvoius advance from raw material to fermentation material.Compared to raw material,the extration rate of Se,Mn,Zn,Mo,Cu in Kang zhuan tea exceeded 2.98%,7.62%,19.34%,8.64% and 6.48% respectively.