红茶制作过程中儿茶素及其组分的变化规律研究

The contents variation of catechins during black tea manufacture processing

以当地茶鲜叶为原料,按照红茶加工过程制作成萎凋样、揉捻样、发酵样、干燥样,并采用超高效液相色谱(UPLC)测定各样品中的儿茶素含量。结果表明,茶鲜叶中的儿茶素的含量丰富,儿茶素总量为14.42%,红茶制作过程中各阶段样品儿茶素含量的变化趋势均是由鲜茶样逐渐增大到揉捻样时达到最大,随后开始降低,尤其是发酵结束时样品中的儿茶素总量降低幅度最大。发酵阶段儿茶素组分的损失量由大到小依次是EGCG>EGC>ECG>C>EC。

Local tea fresh leaves were used as raw materials, then withering samples, rolling samples, fermentation samples, and dry samples were obtained respectively through black tea processing. The main chemical contents of catechins in these five different samples were detected by UPLC. The results showed that fresh tea was in rich of catechins. Tea catechins contents accounted for 14.42%. Data changed significantly in the various processing stages. The trends were gradually increased from fresh tea samples to reach maximum with rolled samples. After that, catechins contents decreased in fermentation sample and dry sample. During the fermentation stage, the extent of lost catechins contens was EGCG〉EGC〉ECG〉C〉EC.