不同等级CTC红碎茶生化成分分析

Comparative analysis on chemical characteristics of different grades CTC black tea

以不同等级CTC红碎茶为研究对象,通过对感官审评、生化成分和挥发性成分比较分析,探明不同等级CTC红碎茶的品质特点,为CTC红茶加工工艺的改进和品质提升提供借鉴。结果表明,不同等级CTC红碎茶中游离氨基酸和可溶性糖含量没有显著差别(p<0.05),咖啡碱含量增加显著(p<0.05),茶多酚则显著降低(p<0.05)。儿茶素组分含量整体下降,茶黄素、茶红素和茶褐素总量增加,茶红素和茶褐素比值变化与汤色色泽变化一致。不同等级CTC红碎茶中以法尼基焦磷酸/牻牛儿基焦磷酸前体物形成的挥发性成分为主。因此,茶多酚、咖啡碱和茶红素含量是调节不同等级CTC红碎茶品质的主要原因。不同等级CTC红碎茶主体挥发性成分并没有改变。

The different grades CTC（ Crushing,tearing and curling） black tea as materials,those,sensory quality,chemical compositions and volatile flavor compounds（ VFC） were measured to invest the chemical characteristics for the improvement of processing technology and quality. There were no significant differences in free amino acids and soluble sugars（ P＜0.05）between three grades CTC black tea.While caffeine contends increased significantly（ P＜0.05）,tea polyphenols just decreased significantly（ P＜0.05）. Catechins showed a downward trend. Theaflavins（ TF）,thearubigins（ TR） and theabrownins（ TB）contends increased in CTC black tea.The ratio of TR and TB could reflect its soup color observed.VFC originated from farnesyl diphosphate or granyl geranyl pyrophosphate degradation were the major VFC in black tea.So,tea polyphenols,caffeine and TR were the main reasons to regulate the quality of different grades CTC black tea,while the main VFC had not changed.