普洱茶渥堆发酵过程中理化指标的变化研究

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

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。

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 theambigins （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.