茶叶主要组分与发酵度联系的研究

Research on the connection between main component of tea and degree of fermentation

利用傅里叶红外光谱和特征基理论,对茶叶主要组分与茶叶发酵度的联系进行了研究.采集茶叶的主要内含组分的中红外光谱图,建立茶叶单质光谱特征基.通过改变建基的单质种类,根据不同发酵程度茶叶的分布情况,并对比分析得出4种儿茶素和3种氧化物是影响重度发酵茶发酵程度的主要因素,叶绿素是中度发酵茶和轻度发酵茶发酵程度不同的主要因素.

The connection between main component of tea and degree of fermentation, are studied by Fourier transform infrared spectroscopy and feature-based theory. The major elementary substance of tea preproeessing spectra data are chosen to establish simple substance characteristic basis. Through change category of elementary substance, simple substance characteristic basis is established. The projection score diagram that four kinds of catechins and three kinds of oxidation product are main factors effecting on the degree fermentation of severe fermented tea, and chlorophyll is the main factor in distinguishing degrees of fermentation between moderate fermented tea and mildly fermented tea.