工夫红茶发酵过程中发酵叶茶汤吸光值变化的研究

Research on Tea Liquor Variation in Terms of Light Absorption Value during Black Tea Fermentation Process

为了解工夫红茶发酵过程发酵叶茶汤中茶黄素水溶液颜色的变化规律,本试验对不同茶树品种、不同鲜叶嫩度、不同季节生产工夫红茶时,不同发酵时间发酵叶茶汤用分光光度计在波长460 nm处测定其吸光值。试验结果表明,不同茶树品种、不同鲜叶嫩度、不同季节生产工夫红茶时,在发酵过程中,不同发酵时间发酵叶茶汤吸光值的大小、最高值及变化速率都有所不同,但随着发酵时间的延长,发酵叶茶汤吸光值呈小→大→小的变化规律,符合工夫红茶发酵过程中茶黄素含量的变化规律。

In order to find out the color variation of the theaflavin aqueous solution in the tea liquor,during the fermentation of the black tea,this experiment measures the light absorption value of tea liquor manufactured with different tea cultivars,fresh leaves with different tenderness and processed in different seasons and different fermentation time by using the spectrophotometer at 460 nm wavelength.Results of the experiment showed that the light absorption value and its maximum value and the velocity of variation are different under the above conditions.However,the light absorption value of the tea liquor changed as low – high –low with the extension of fermentation time,which is in accordance with the variation of the theaflavin content during the black tea fermentation.