自然条件下单次渥堆对黑毛茶化学成分的影响

Research on the Influence of Single Pile-fermentation Process in Natural Conditions on Chemical Components of Primary Dark Tea

为优化湖南黑毛茶渥堆工艺参数,本试验设置65%、75%、85%含水量及渥堆12h、36h、60h,在春末、秋初两季自然温、湿度条件下进行一次性渥堆加工黑毛茶,探究黑毛茶渥堆过程中pH值、水浸出物、茶多酚、游离氨基酸和槲皮素含量变化。结果表明,所有渥堆处理的茶多酚、游离氨基酸含量均有降低,且明显低于绿毛茶对照样;水浸出物在渥堆36h时含量最高,且高于绿茶对照样;pH值在渥堆36h时最低;槲皮素在渥堆36h时含量最高,且明显高于绿毛茶对照样。由此可知,渥堆36h的黑毛茶品质相对较好;若要提高渥堆效率,以85%含水量渥堆时间不超过36h,有利于保证后续黑茶产品的品质。

In order to optimize the technological parameters of pile-fermentation process of primary dark tea in Hunan province,this study set up the water content of 65%,75%,85% and pile-fermentation time of 12,36 and 60 hours,and explored the content changes of pH value,water extract,tea polyphenols,free amino acids and quercetin in the process of pile-fermentation of primary dark tea which was processed by single pile-fermentation under natural temperature and humidity conditions in late spring and early autumn.The results showed that the contents of tea polyphenols and free amino acids decreased in all pile-fermentation treatments,and were significantly lower than those in primary green tea control samples.The content of water extract and quercetin were the highest at 36h,which were obviously higher than those in primary green tea control samples.The pH value was the lowest at 36h.From the results above,it can be concluded that the quality of primary dark pile-fermented for 36 hours is relatively good.In order to improve the efficiency of pilefermentation, the water content should be 85% and the time should be no more than 36h to ensure the later high quality production of dark tea products.