【摘要】 为明确酸茶发酵过程中感官品质及成分变化,采用紫外分光光度法、高效液相色谱法测定比较酸茶发酵的原料茶、中期、末期3个阶段中茶多酚、游离氨基酸、水浸出物、可溶性总糖、儿茶素等化学成分的变化。结果显示:随着发酵过程的进行,水分、水溶性总糖、表没食子儿茶素没食子酸酯含量先显著降低后显著上升(P<0.05);干物质、没食子酸、表没食子儿茶含量先显著上升后显著降低(P<0.05);水浸出物、游离氨基酸、茶多酚、总酸含量显著上升(P<0.05);pH值、儿茶素、表儿茶素、表儿茶素没食子酸酯、咖啡碱、儿茶素总量显著降低(P<0.05)。酸茶汤色随着发酵的进行,明亮度L*值和红度值a*值显著增加(P<0.05),黄度值b*值显著降低(P<0.05),总色值E*ab差异显著(P<0.05)。发酵过程中的酸茶整体感官审评品质明显上升。通过对酸茶发酵过程中的化学成分、色差及感官变化比较分析,为酸茶品饮、保护与传承提供了科学依据。更多还原

【Abstract】 In order to clarify the changes of sensory quality and components during the fermentation of Suancha,the changes of tea polyphenols,free amino acids,water extract,water-solubility sugar and catechins in raw tea stage,middle stage and final stage of Suancha fermentation were determined by ultraviolet spectrophotometry and high performance liquid chromatography. The results showed that:as the fermentation proceeded,the contents of moisture,water-solubility sugar and epigallocatechin gallate,first decreased and then increased significantly(P <0.05);the contents of dry matter,gallic acid and epigallic catechin first increased and then decreased significantly(P <0.05);the contents of water extract,free amino acids,tea polyphenols and total acids increased significantly(P <0.05);and the pH value,catechin,epicatechin,epicatechin gallate,caffeine and total catechin decreased significantly(P <0.05). With the fermentation proceeding,the brightness value L* and redness value a* of Suancha liquid color increased significantly(P<0.05),the yellowness value b* decreased significantly(P<0.05),and the total color value E*ab had significant difference(P <0.05). During fermentation,the overall sensory evaluation quality of Suancha increased significantly. Through the comparative analysis of chemical composition,color difference and sensory changes in the fermentation process of Suancha,the scientific basis for the drink,protection and inheritance of Suancha was provided.更多还原