【摘要】 用液谱等方法研究了茯砖茶制造过程中主要含氮、含碳化合物的变化及其与茯砖茶品质形成的关系,结果表明,氨基酸,嘌呤碱和茶多酚,儿茶素组分均呈现规律性的变化。汽蒸、沤堆和压制中的湿热作用和发花中的微生物酶促作用促成了这些物质的转化,对茯砖茶特有品质的形成起了极其重要的作用。更多还原

【Abstract】 Dynamics of the main carbonacenous and nitrogenous compoundsduring the processing of Fuzhuan Brick Tea and their influences on thequality formation of Fuzhuan Brick Tea were studied with liquid chroma-tography.Results showed that amino acids,purine bases,polyphynols andcatechins changed regularly.Moisture and thermal effect in the steaming,pile-fermenting and pressing processes,and the microbial enzymatic actionduring the fungus growing process accelerated the changes of these substan-ces,and,therefore,significantly influenced the formation of the charac-teristics of Fuzbuan Brick Tea.更多还原