红碎茶发酵过程中多酚类物质含量变化的研究

STUDIES ON THE QUANTITATIVE CHANGE OF POLYPHENOLS DURING THE FERMENTATION STEP IN MANUFACTURE OF BROKEN BLACK TEA

用云南大叶群体种作材料,控制在一定温湿度等环境条件下,用仿制C. T. C揉切机切碎。每隔20min取一次发醇叶烘干,然后对不同处理的茶样进行生化测定,测定出茶多酚(多酚类化合物)总量、儿茶素的总量都是随着发酵时间的延长而逐渐减少,儿茶素的次级氧化产物茶黄素(TF)、茶红素(TR)的含量是随着发酵时间延长而逐渐增加,当含量积累到高峰期时,又随着发酵时间的延长而降低。茶红素含量高峰期后于茶黄素。茶褐素(TB)的含量是随着发酵时间的廷长而逐渐增加,从茶化分析结合感官审评的结果,温度在22～26℃,相对湿度在90％以上,发醇时间在80min左右,制出的红碎茶品质最好。

The material for this study were leaves of the YUNNAN LARGE LEAF TEA VARIETY which were cut by C. T. C. machine under controlled conditions of temperature and humidity. The fermenting leaves of different tretrnents were sampled every twenty mins and subjected to biochemical analysis.It was found that during the fermentation of the tea, polyphenols and catechins decreased, theaflavins and thearubigins showed increase at first; but then a decrease eventually results. However, the theabrown continued to increase throughout the entire fermentation step.Chemical analysis of tea was coupled with organolebtic assessment. As a result it was found that in order to produce top quality tea , the optimum fermentation conditions were a temperature of 22-26℃ for 80 mins in a room with 90% relative humidity.