不同发酵方式对青砖茶中茶色素含量的影响

Effects of Different Fermentation Methods on Tea Pigments in Green Brick Tea

茶色素是黑茶重要的品质成分,然而未见有探讨不同发酵方式对其的影响。分析比较了六种不同好氧、厌氧组合方式发酵的青砖茶中茶色素含量,结果表明不同发酵方式对青砖茶中茶色素含量具有显著影响(p<0.05)。其中以"好氧+厌氧"方式发酵更有利于青砖茶中茶黄素与茶褐素含量的积累,以"好氧+厌氧+好氧"方式发酵更有利于茶红素含量的积累。由此可见,青砖茶先进行好氧发酵以促进微生物生长,再进行厌氧发酵,更有利于茶色素的积累。

Tea pigment is an important quality component of black tea. However,the influence of different fermentation methods on tea pigment is unclear. This paper analyzes and compares the contents of tea pigments in green brick tea fermented by six methods with aerobic and anaerobic conditions. The results shows that different fermentation methods have significant effects on the content of tea pigments in green brick tea( p <0.05). Among them,the method of aerobic with anaerobic fermentation is more conducive to the accumulation of theaflavins and theabrownins,and the method of aerobic with anaerobic and aerobic fermentation is better to the accumulation of thearubigins.It is much clear that green brick tea firstly undergoes aerobic fermentation to promote microbial growth,and then performs anaerobic fermentation,which will promote the accumulation of tea pigments.