普洱茶熟茶茶膏的制备及主要成分分析

Preparation of Fermented Pu'er Tea Cream and Principal Chemical Compositions Analysis

采用真空浓缩和水浴浓缩2种方法完成了普洱熟茶茶膏的制备,并对普洱熟茶茶膏的营养成分、酚类物质进行分析测定,包括茶多酚、总儿茶素、单体儿茶素、蛋白质、氨基酸、多糖、总糖和干物质的含量。结果表明,采用真空浓缩的普洱熟茶茶膏的总体儿茶素、茶多酚、蛋白质、干物质含量以及单体儿茶素含量都高于采用水浴浓缩的普洱熟茶茶膏中这些成分的含量,尤其是表没食子儿茶素没食子酸酯(EGCG)的含量尤为显著,而采用真空浓缩的普洱熟茶茶膏的多糖及总糖含量却低于采用水浴浓缩茶膏的多糖和总糖含量。研究为工业生产中普洱熟茶茶膏的制作与应用提供了较为可靠的试验指导和理论依据。

The preparation of fermented Pu＇er tea cream was carried out using vacuum concentration and bath concentration,and the nutrient component and phenolic compounds in Pu＇er tea cream were analyzed and determined,which includes tea polyphenols,total catechins,monomeric catechins,protein,amino acids,polysaccharides,total sugar and dry matters.The results showed that the content of vacuum drying fermented Pu＇er tea cream,overall catechins,polyphenols,protein,dry matters and catechin monomers were lower than those made by bath concentration of dry fermented Pu＇er tea cream.Especially the content of EGCG was particularly significant.While the use of vacuum concentration to prepare the Pu＇er tea cream,the content of polysaccharides and total sugar were higher than those by the concentrated tea extract with water bath.The research provides a more reliable experimental guidance and theoretical basis for the industrial production and application of fermented Pu＇er tea cream.