普洱茶渥堆样品及生茶和熟茶中键合态糖苷变化研究

Study on the change of glycosides in pile-fermentation samples and raw,ripe of Pu-erh tea

采用GC-ECD内标定量法分析了普洱茶渥堆过程中键合态糖苷的变化以及不同储藏年份的生茶和熟茶中含量分布。分析结果表明,渥堆过程促进糖苷的分解,随着时间的延长,以此为基础的香气释放潜力逐渐降低,酶解和湿热作用是潜在的驱动力。生茶中糖苷的含量比熟茶高一个数量级以上,以糖苷为基础的生茶释放香气的潜力远大于熟茶。

GC-ECD method was employed to quantitatively analyze the change of glycosides in Pu-erh tea samples during pile-fermentative procedure,and of the distribution in Pu-erh raw and ripe teas which were stored for different years.The result showed that pile-fermentative process could accelerate degradation rate of the glycosides,based on which the aroma-released potentials would be degreased with the prolonging of the pile-fermentation time,and enzyme-hydrolyzed and wet heat actions provided a potential driving force for degradation of the glycosides.The content of the glycosides in Pu-erh raw teas were ten-times higher than that in ripe teas,that intricate the aroma-released potentials in Pu-erh raw teas were much stronger than those in ripe teas.