【摘要】 研究了云南普洱茶渥堆过程中主要生化成分及水浸出物等含量的变化。结果表明，茶叶中的主要生化成分均随渥堆时间延长而剧烈变化。至渥难结束时，茶多酚、此茶素、TF、TR、氨基酸及组分、可溶性精含量均剧烈地下降；TB和水不溶性条多酚则明显增加；但水浸出物含量并未明显下降，说明茶叶内含物通过氧化、降解、缩会等反应已产生新的生成物，从而形成了新的色香味品质。这种品质成分的剧烈变化，除了在特殊条件下的湿热作用外，微生物的参与起到了重要的作用。文中还对普洱茶品质的形成进行了讨论。更多还原

【Abstract】 Variations on the contents of main components were investigated during pile-fermentation processing of Yunnan Puer tea. The results showed that the components were sharply increased or decreased with the time of pile-fermentation. Up to the end of pile-fermentation, the contents of tea polyphenols, catechins, TF, TR,amino acids, and soluble sugar were greatly decreased, while the contents of TB and insoluble polyphenols were obviously increased. However, the total content of water extracted substances was slightly changed and it indicated that some new substances formed from the oxidation, degradation, and condensation of the com-ponents, which gave the color, taste and aroma to Puer tea. Apart from the effects of moisture and tempera-ture under special conditions, the growth and metabolism of microbe played an important role in the great variations of the components. The quaIity formation of Puer tea was also discussed in the paper.更多还原