工夫红茶发酵适度检测方法的研究

为借助现代科学仪器分析手段，用科学计量上的品质指标来控制工夫红茶品质的形成，依据形成工夫红茶优良品质的生化变化原理，在工夫红茶发酵过程中用分光光度计在460 nm处定时检测工夫红茶发酵叶茶汤汤色（茶黄素水溶液主色）的变化，依据其变化来确定红茶发酵适度的时间。研究结果表明，通过与现行的凭感官对发酵叶看叶相、嗅香气等来确定红茶发酵适度的方法相比，本方法实现了以检测发酵叶中与红茶品质成高度正相关的茶黄素含量多少来确定发酵适度的时间，所以该方法比人用感官判定更科学、更准确，产品品质更有保证。用分光光度计定时检测工夫红茶发酵叶茶汤汤色的变化来确定红茶发酵适度，可以解决长期以来依靠人感官判断存在的局限性与模糊性，从而达到稳定、提高产品品质的目的。

Study on the Detecting Method of Optimum Fermentation of Kungfu Black

It was about how to control the quality of black tea by using the quality index of scientometrics with scientific instrument analysis means.According to the theory on biochemical changes of good quality of Kungfu black,set the time of optimum fermentation process with Spectrop hotometer in 460 mm through fermentation process.The experimental results indicated that the method which to define the time of optimum fermentation was measuring the content of theaflavin better than the traditional method which judg...