期刊论文

Dynamics of Pigments and Formation of Color Quality during the Processing of Fuzhuan Brick Tea

中文

茶叶科学

1000-369X

1991

S1

76-80

10.13305/j.cnki.jts.1991.s1.013

本校为第一机构

运用薄层色谱法和分光光度法分析了茯砖茶加工中的脂溶性和水溶性色素的变化。结果表明,发花是茯砖茶色素物质变化与色泽品质形成的关键工序,主要表现为,发花期间叶绿素的深色降解产物脱镁叶绿酸酯 a、b 和脱镁叶绿素 a、b,以及类胡萝卜素的主要组分叶黄素和β-胡萝卜素均呈明显增加趋势。深色的未知色素 UFO1和 UFO2也表现出类似的变化规律。此外,茶多酚经微生物酶促氧化形成了茶黄素、茶红素和茶褐素。这些色素物质的形成与积累,形成了茯砖茶黑褐或黄褐的外形色泽和橙黄或橙红的汤色的品质特征。文中还就微生物在茯砖茶色泽品质形成中的作用进行了讨论。

Dynamics of water-soluble and liposoluble pigments were analysed withTLC method and spectrophotometry respectively.Results showed that thefungus-growing was the key process of the pigment changing and the colorquality forming of Fuzhuan Brick Tea.During the fungus-growing,decom-posed products of chlorophylls which included pheophytin a(Pya),pheophy-tin b(Pyb),pheophorbide a(Poa)and pheophorbide b(Pob),and mainconstituents of carotenoids which included xanthophyll(Xan)and β-carotene(β-Car)increased obviously.There was similar changing tendency...