【摘要】 红茶发酵是影响红茶品质的关键工序。根据红茶发酵机理,进行化学动力学分析,结果表明,红茶发酵主要是由可逆反应、平行反应和连串反应三者组成的复杂反应。其平行反应和连串反应是茶黄素(TF)生成和积累的决定步骤。根据质量作用定律和一级反应,应用 Arrhenius 方程对温度与 TF 量变的关系进行分析,结果证明,高温或低温的恒温发酵均不能获得更多的 TF,只有先高温后低温的变温发酵才能达到 TF 最高量,从而提高红茶的品质。红茶生产经验也正是这样。更多还原

【Abstract】 Fermentation is the key working procedure influencing the quality ofblack tea.According to the chemical kinetics,the fermentation is a compli-cated reaction that consists of reversible,parallel and chain reactions.Among them,the parallel and the chain reactions are key processes oftheaflavin formation and accumulation.According to the law of mass actionand the first degree reaction,the relationship between the temperature andthe quantitative variation of theaflavin was analyzed by the ArrheniusEquation.Temperature-constant fermentation at high or low temperaturegot low theaflavin content.However,temperature-variable fermentation,from high to low temperature,got high theaflavin content,resulting inhigh quality of black tea.更多还原