普洱茶贮藏过程中主要化学成分含量及感官品质变化的研究

将成品普洱茶在不同条件下贮藏,分析其茶多酚、可溶性糖和氨基酸含量的变化和感官品质的变化,结果表明:贮藏时茶叶含水量和周围环境温度升高,最佳品质出现时间提前,55℃/12%的处理最佳品质出现在贮藏45天左右,37℃/9%的处理最佳品质出现在贮藏135天左右,处理后感官品质明显优于对照。茶多酚、可溶性糖随着贮藏时间延长、贮藏温度提高而下降,且茶叶含水量高者下降幅度大。氨基酸随着贮藏时间延长、贮藏温度提高而下降,但与茶叶含水量相关性不大。

Study on Variation of the Content of Main Chemical Components and Quality of Puer-tea during Storage

The quality and the content of main chemical components in puer-tea under different storage condition were analyzed. Results indicated that the period showing best quality was advanced with the rising of temperature and water-content during storage. The best quality of 55℃/12% treatment was formed at 45 days storage and the best quality of 37℃/9% treatment was formed at 135 days storage. The contents of tea polyphenols and soluble sugar were decreased with the increasing of time and temperature of storage. The content of amino acid reduced with the rising of temperature and time, but had no related with the water content in Puer-tea.