茯茶“散茶发花”加工过程中茶多酚和碳水化合物及冠突散囊菌数量的变化研究

为探明“散茶发花”技术在不同嫩度茶叶原料上的发花情况及发花对各茶叶原料带来的影响，采用2008年一品茯砖茶原料(A)、2008年金湘益茯砖茶原料(B)、边销茶原料(C)以及2008年金湘益茯砖茶原料“快速醇化”后的成品(D)作为“散茶发花”加工原料，考察发花过程中主要生化成分及“发花”特征性微生物--冠突散囊菌数量的变化。结果表明，4种茶叶中的茶多酚、儿茶素、黄酮类、可溶性糖、粗纤维等的含量均有不同程度的下降；多糖的含量有小幅度的增加；在5天的发花期间，冠突散囊菌繁殖增长较快，第3天进入对数生长期，随后增长速率逐渐放缓直至发花结束。4种茯茶成品较其对应原料品质均有改善，加工过程中冠突散囊菌参与生化成分复杂的变化为品质的改善奠定了基础。

Studies on the Variation of Polyphenol, Carbohydrate and the Number of Eurotium cristatum During the Processing of Fu Tea with “Fungus Growing on the Loose Tea”

In order to find out the difference of fuguns growing on the different degree of raw tea and the impact which fuguns growing bring to the raw materials.In this paper,using the 2008 Fuzhuan Brick tea raw materials(A),2008 Jinxiang Yi brick raw material(B),Bian Xiao raw material(C),and with the finished product(D) of 2008 Jinxiang Yi Fuzhuan Brick Tea raw materials with"quick maturation"as the raw materials of"fungus growing on the loose tea",inspection of the major changes of biochemical components and the number of Eurotium cristatum which was the unique microorganism on the Fu tea during the processing of fungus growing.The results showed that,the content of tea polyphenols,catechins,flavonoids,soluble sugars,crude fiber were decreased to some extent,while the content of amylose increased with a mall scale.E.cristatum were multiply faster during the processing with 5 days,they entered the exponential growth at the third day,and then increased at a low speed.Four kinds of Fu tea products’quality were better than their raw materials.The variation of biochemical components and the number of E.cristatum made a foundation for the quality improvement during the process.