云南普洱茶水溶性碳水化合物的变化

Changes of Water Soluble Carbohydrates in Different Yunnan Pu-erh Tea

以0.1%(按干物质计)接种量接种黑曲霉,相对湿度50%,40～45℃密封发酵,10 d翻堆1次,发酵40 d完毕,进行普洱茶“固态发酵”,研究了不同翻堆样中可溶性碳水化合物含量变化规律,以及新老工艺普洱茶中碳水化合物含量.结果表明,在翻堆样中茶总糖、多糖随发酵进程延长呈增长趋势,发酵40 d的4翻样中总糖含量最高达(9.49±0.23)%,多糖最高达(1.68±0.32)%,寡糖呈先上升后下降趋势,由(2.7±0.22)%增加到(4.03±0.51)%,最终降为(2.15±0.62)%.以老工艺(粗)为对照新工艺加工的普洱茶多糖含量差异不显著,寡糖含量差异显著,新工艺原料含量为(7.02±0.14)%,新工艺八级含量仅为(1.91±0.22)%.

As Yunman Pu-erh tea was enclosed and fermented for 40 d in condition of 0.1 Negerillus inoculums amounts, with a relative humidity of 40～45 ℃, upturned once for 10 d, the authors discussed the change rules of water soluble carbohydrates of different upturned tea in the pile-fermentation of Pu-erh tea and different craft Pu-erh tea. The results showed that tea total sugar, tea polysaccharides are increased, in the fourth pile, the total sugar is up to （9.49±0.23）%, tea polysaccharides is up to （1.68±0.32）%, oligosaccharides increase first then be reduced lately in different upturned tea in the pile-fermentation of Pu-erh tea. Samples manufactured with the leaves of old tea tree have a high content of tea polysaccharides. Compared with traditional craft tea, difference of tea polysaccharides content is not distinct among different samples produces by modem craft, and difference of oligosaccharides content is great, the highest is up to （7.02±0.14）%, the lowest is only （1.91±0.22）%.