云南勐库大叶种普洱茶水浸出物含量的研究

The Research of the Contents of Extractive Water in Yunnan Mengku Large-leaved Pu’er Tea

以云南勐库大叶种普洱茶为原料,为今后普洱茶深加工及功能普洱茶食品研发提供了理论依据。采用全量法测定云南勐库大叶种普洱茶的茶水浸出物含量,对14种茶样样品进行对比分析。比较相同茶叶在经过不同存储时间以后茶水浸出物含量的差异,结果表明时间存放越久,茶水浸出物含量越低;比较不同加工工艺的茶叶(生茶和熟茶),发现生茶的茶水浸出物含量要高于熟茶的茶水浸出物含量。为今后普洱茶深加工和开发普洱茶功能食品提供理论依据。

UtilizingYunnan Mengku large-leafed Pu＇er tea as ingredient, provide theoretical foundation to the future further- processing of Pu＇er tea and the development of functional Pu＇er tea food. The technique adopted in this research was measuring the contents of extractive water in Yunnan Mengku large-leafed Pu＇er tea by superposition method, comparing and analyzing the results of 14 different kinds of samples. Compare the contents of same tea stored for different time span.The results showed that the longer tea was stored the lower of contents of extractive water. By comparing the contents of extractive water in tea manufactured by different processes （Sheng and Shu） and stored for same time span, the difference indicated that the contents ofextractive water in Sheng tea was higher than contents of extractive water in Shu tea.