日照红茶初制过程主要生化成分变化的研究

Variations of Main Biochemical Components During Primary Processing of Rizhao Black Tea

研究了日照红茶初制过程主要生化成分如茶多酚、儿茶素总量、游离氨基酸、咖啡碱,以及儿茶素类组分(EGC、C、EC、EGCG、ECG)、水溶性茶色素(茶黄素、茶红素、茶褐素)含量的变化。结果表明,茶多酚、儿茶素总量呈明显的下降;游离氨基酸、咖啡碱含量在整个初制过程中总体呈现下降趋势;儿茶素类组分以酯型儿茶素EGCG、ECG变化尤为剧烈,在揉捻工序已经完全转化消失;水溶性茶色素TF、TR和TB含量呈现上升的趋势,毛茶的TR/TF比值为10.27。此外,文章还对日照红茶与南方红茶的主要生化成分进行了比较分析,以研究北方茶叶制成红茶的特点。

The variations of main biochemical components, such as tea polyphenol, total catechins, free amino acid, caffeine, five catechins （ EGC, C, EC, EGCG, ECG ）, and water-soluble tea pigments （ TF, TR, TB ）, during primary processing of Rizhao Black Tea were investigated. The results showed that the contents of tea polyphenol and total eateehins decreased obviously. Free amino acid and caffeine declined in the primary processing. As five catechins investigated, EGCG and ECG varied acutely, and have transformed totally in rolling process, Contents of TF, TR and TB increased in the processing, and the value of TR/TF was 10.27 approximately. Besides, the main biochemical components in Rizhao Black Tea and southern black tea were compared in order to study the characteristics of black tea made from northern tea leaves.