四川边茶加工过程中主要组分和微量元素含量变化的研究

Change on Contents of Main Components and Micro Elements in Production of Sichuan Brick Tea

研究了四川边茶加工过程中主要组分和微量元素含量的变化。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1590.00mg/100g,茶多酚的含量随着加工工序的进行在不断降低。与原料样相比,渥堆样中各微量元素的浸出率都有明显提高,成品样与原料样相比浸出率Se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 on contents of main components and micro elements in production.of Sichuan Brick Tea have 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 1590.00mg/100g,higher in the process of fermentation than other process. Contents of tea polyphenols （TP） reduced gradually with the processing carrying on. 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.