期刊论文

中文

茶叶科学

1000-369X

1991

S1

23-28

10.13305/j.cnki.jts.1991.s1.004

本校为第一机构

本文运用高效液相色谱分析法(HPLC),纤维素分析仪等研究了黑茶初制过程中茶多酚,儿茶素组分,纤维素和可溶性糖类的变化,结果表明,在杀青和揉捻工序中,茶多酚变化不大,儿茶素主要表现为酯型儿茶素的水解。在渥堆期间,无论是传统渥堆还是无菌渥堆,茶多酚和儿茶素总量均呈下降趋势,儿茶素各组分则呈现不同的变化规律。可溶性糖只有在传统渥堆中才呈现下降趋势,在无菌渥堆中下降的幅度很小。在干燥中儿茶素和可溶性糖转化较多.对于纤维素来说,只有在传统渥堆中才表现出下降趋势,在无菌渥堆中基本保持不变。

Dynamics of the polyphenols,catechin composition,cellulose and solublecarbohydrate during the primary processing of dark green tea were analy-sed with HPLC and Cellulose Analyser.Results showed that during theprocesses of de-enzyming and rolling,the polyphenol content varied slightlyand hydrolysis was the principal decomposing way of complex catechins.During the processes of both orthodox and sterile pile-fermentings,thetotal contents of polyphenol and catechin decreased,and the catechin com-position varied irregularly.The content of soluble Carbohydrate decreasedmore remarkably at the orthodo...