提高红碎茶水溶性多酚类保留量实验

Studies on Keeping More Water Soluble Tea Polyphenols in Broken Black Tea

研究了红碎茶发酵过程中茶多酚、此茶素的变化规律，结果表明，茶多酚、儿茶素总量随发酵时间的延长而降低，发酵温度控制在23℃、发酵时间在100min最有利红碎茶品质。在发酵中添加2％的柠檬酸钠等化学抑制剂和胰蛋白酶等生化抑制剂可明显提高成茶中茶多酚、儿茶素的保留量，增加条黄素、茶红素的含量和降低条褐素的含量。

Changes of the contents of tea polyphenols and catechins as well as their secondary oxidative products during fermentation processs were studied under normal and controlled temperature conditions with the treatments of adding oxidation inhibitors in order to keeping more polyphenols in broken black tea. The results showed that the total amount of polyphenols and catechins decreased with the fermentation time.Fermentation 80 min. under controlled temperature at 23℃ could be the best fermentation condition for keeping more effective components in broken black tea. When the fermentation leaves were treated with chemical inhibitors such as sodium citrate, sodium acetate, or iodoacetic acid, as well as trypase, stomach enzyme, or papin. the contents of polyphenols, catechins, TF and TR were increased but the content of TB was decreased.