摘要
茯砖茶由于发花工序而形成完全不同于黑毛茶的品质特征。茯砖茶加工过程中几种主要化学成分含量变化的测定结果表明,各种化学成分均有不同程度的减少,其中儿茶素、黄酮类及茶多酚总量减少最多,分别减少了63.64%、51.52%、54.62%,氨基酸下降36.84%,咖啡碱下降10.85%,可溶性糖及水浸出物变化不大。发花工序是各成分含量下降最快的环节,大量冠突散囊菌等微生物的参与及适度的湿热作用使化学成分发生变化,从而形成了茯砖茶独特的品质。
The characteristics of Fuzhuan tea are different from dark green tea because of the step of fungus growing. The variations of several main components contents of Fuzhuan tea during processing were tested. The results showed that the contents of all kinds of components decrease. The contents of catechins, flavones and polyphenols decrease separately 63.04%, 51.52% and 54.62%, the contents of amino acids and caffeine decrease 36.84% and 10.85% separately, and contents of soluble sugar and water extract have no significant changes. The components contents decrease the fastest during fungus growing. Eurotium Cristatum etc. fungus endow Fuzhuan tea with unique characteristics.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第2期64-67,共4页
Food Science
基金
科技部“十五”重大科技攻关项目(2004BA542C)
关键词
茯砖茶
发花
内含成分
Fuzhuan tea
fungus growing
component
