普洱茶渥堆发酵过程中理化指标的变化研究

以云南省西双版纳勐海县的晒青茶为原料，开展研究了普洱茶渥堆发酵过程中的理化指标变化，结果表明：茶坯含水率随着翻堆次数的增加而减少，堆温则上升，且中层比下层温度高、升幅也大；儿茶素、茶红素、水溶性糖、氨基酸、茶多酚、原果胶和水浸出物7种内含化学成分随着翻堆次数的增加呈减少之势，而茶褐素、水溶性果胶、茶黄素和咖啡碱4种物质则增加；其中，儿茶素、茶红素减少较明显，茶褐素、水溶性果胶则增加较多。从五次翻堆的上、中、下不同层次的茶坯中11种内含物质的增减多少快慢比较研究又说明：上层转化最快、程度最深，下层转化速度较慢，中层介于二者之间，为创新工艺、稳定品质提供了一定技术支撑。

Study on Variation of Physics and Chemistry Index During Pile-Fermentation of Puerh-Tea

The variations of physics and chemistry index during pile-fermentation of Puer-tea were studied by using sun-dry tea as raw material.The results showed that with turning pile,water content of tea sample reduced,and the pile temperature raised (middle strata>lower).The levels of catechins,thearubigins(TR),water-soluble carbohydrates,amino acids,polyphenols,proto-pectin and water extracts were decreased,while the contents of theabrownin(TB),water-soluble pectin,theaflavins(TF) and Caffeine were being increased,among which catechins and thearubigins(TR) obviously reduced,and theabrownin(TB) and water-soluble pectin were greatly increased.From these,it indicated that the speed of transform is upper strata>middle>lower.All these provided some certain technological support for improving manufacturing methods and stabilizing quality.