名优祁红初制中的主要生化成分变化

Variation of Main Biochemical Components at Primary Processing of Famous Keemun Black Tea

[目的]了解名优祁红初制中的主要生化成分变化,促进其外形塑造与生化品质形成的协同性发展。[方法]以卷曲型名优祁红"祁门槠叶种"一级鲜叶为研究对象,测定并比较其初制各道工序样品的主要生化成分含量。[结果]从鲜叶到成品茶,水分、水浸出物、咖啡碱、可溶性糖、茶多酚含量分别降低72.14、8.15、0.21、0.26、13.50个百分点,而氨基酸含量升高0.12个百分点,并产生了茶鲜叶所没有的茶黄素、茶红素、茶褐素等成分,不同成分含量在不同工序中则表现为有升有降,随初制工序的推进逐步加深,呈现连续性和渐进性特征。[结论]理解名优祁红初制各道工序的工艺目的,掌握茶坯水分含量、色泽变化等感官性状与内含生化成分变化之间对应关系,并据此适时调整初制工艺参数,是高品质名优祁红初制的必备技能。

[Objective] The change of main biochemical components in the primary processing of famous Keemun Black Tea was studied to improve it＇s appearance and quality. [Method] The content of main biochemical components in the primary processing were determined.[Result]The content of water,aqueous extract,caffeine,soluble sugars and tea polyphenols declined by 72. 14%,8. 15%,0. 21%,0. 26%,13. 50% respectively in the process of change fresh tea leaves into Keemun Black Tea. Meanwhile,the content of amino acid rose by 0. 12%. TFs,TRs and TBs taked shape in the process,where continuance and steady progress were appeared. [Conclusion]Only can we possess famous Keemun Black Tea if grasping the relationship between sensory quality and biochemical components,and adjusting the technological characters of the primary processing.