六堡茶渥堆过程中主要生化成分和茶汤色泽变化及其相关性研究

The changes and correlations of main chemical components and color of tea infusion during pile-fermentation of Liupao tea

通过测定六堡茶渥堆过程样品中的主要生化成分、茶汤色差值以及渥堆前后茶叶中香气成分含量,研究六堡茶渥堆过程中主要生化成分和茶汤色泽变化及其相关性,结果表明:六堡茶在渥堆过程中水浸出物、茶多酚、茶红素含量及茶汤L、b/a值呈减小趋势,茶褐素含量、茶汤的a、b和ΔE值呈增大趋势;香气成分中醛类、烯类的相对含量减小,而酯类、杂氧化合物的相对含量增加;L值与茶多酚、茶褐素呈显著相关;a值与水浸出物、茶多酚、茶褐素呈极显著正相关;b值与茶褐素呈显著负相关;ΔE与茶多酚、茶褐素呈显著正相关;b/a值与茶多酚、茶红素呈显著正相关。

The changes and correlations of main biochemical components and color of tea infusion of Liupao tea processing procedure of pile-fermentation were researched by determining the contents of main biochemical components and chromatic aberration value of tea infusion during pile-fermentation and the contents of aroma components of tea before and after of pile-fermentation. Results showed that the contents of water extract, tea polyphenol, thearubigin and L, b/a value of tea infusion showed decreasing trends, contents of theabrownin and a, b, ΔE value of tea infusion showed increasing trends. The relative contents of aldehydes and alkene decreased, the relative contents of esters and heterocyclic oxygen compounds increased;L value were significantly correlate with tea polyphenol and theabrownin, a value was high significantly positive correlate with water extract, tea polyphenol and theabrownin, b value was significantly negative correlate with theabrownin, ΔE value was significantly positive correlate with tea polyphenol and theabrownin, b/a value was significantly positive correlate with tea polyphenol and thearubigin.