【摘要】 以茯砖茶加工过程中10个不同时间样品为研究对象,采用傅里叶变换红外光谱（FTIR）和化学计量学的方法,研究茯砖茶加工过程中化学成分的变化。结果表明,茯砖茶加工过程可分为3个阶段,第一阶段包括毛茶、渥堆和发花第0天的样品;第二阶段包括发花第3天和第6天的样品;第三阶段包括发花第9天到第22天的样品。不同阶段茯砖茶光谱的主要差异吸收带为983～1929、92010～2390、2848～2925、（3415～3963）cm^-1,主要代表碳水化合物和蛋白质的羟基和氨基、酰胺Ⅱ带、葡甘露聚糖、阿拉伯聚糖和茶多酚吸收子峰。差异吸收带曲线拟合分析表明,茯砖茶加工过程3个阶段中碳水化合物和蛋白质羟基、氨基的振动吸收强度先降低9.47%（P>0.05）,随后增加16.71%（P>0.05）;酰胺Ⅱ带吸收强度先显著增加30.97%（p<0.05）,随后显著降低11.79%（p<0.05）;葡甘露聚糖先显著降低45.26%（p<0.05）,随后显著增加8.00%（p<0.05）;茶多酚子峰吸收强度先降低27.00%（P>0.05）,随后增加0.40%（P>0.05）;阿拉伯聚糖吸收强度先降低24.04%（P>0.05）,随后增加20.15%（P>0.05）。研究表明,运用傅里叶变换红外光谱结合化学计量学方法和曲线拟合分析技术,可分析出茯砖茶加工过程中差异化学物质的变化,为茯砖茶发酵程度的评定提供有效的依据和判别方法。更多还原

【Abstract】 In this study, the samples of ten different stages in the processing of the Fu brick tea were used as materials, and Fourier transform infrared spectroscopy and chemometrics methods were used to study the changes in the chemical composition during the processing of the Fu brick tea. The results showed that the processing of Fu brick tea could be divided into three stages. The first stage included the samples of raw tea period, the pile-fermentation and the first of fungus growing; the second stage included the samples on the third day of fungus growing and the 6 th day of fungus growing. The third stage included flowering from the 9 th day to the 22 nd day of fungus growing. The main absorption bands of the spectra of Fu brick tea samples at different stages were（983～1929）cm^-1,（2010～2390）cm^-1,（2848～2825）cm^-1, and（3415～3963）cm^-1. The main difference between them was carbohydrate and protein hydroxyl groups. And amino, amide II band, glucomannan, arabinan and tea polyphenol absorption sub-peaks. The curve fitting analysis of differential absorption bands showed that the vibration absorption intensity of carbohydrate and protein hydroxyl and amino groups in the three stages of the tea brick processing process was first decreased by 9.47%（P>0.05）, then increased by 16.71%（P>0.05）; Amide II The absorption intensity of the tape first increased significantly by 30.97%（p<0.05）,then decreased significantly by 11.79%（p<0.05）; the glucomannan polysaccharide was first significantly reduced by 45.26%（p<0.05） and then significantly increased by 8.00%（p<0.05）. The peak absorption intensity of tea polyphenols first decreased by 27.00%（P>0.05） and then increased by 0.40%（P>0.05）;arabinose absorption intensity decreased first by 24.04%（P>0.05）, then increased by 20.15%（P>0.05）.Studies have shown that Fourier transform infrared spectroscopy combined with chemometrics methods and curve fitting analysis technology can analyze the changes of the chemical substances in the processing of Fu brick tea, and provide an effective basis and method for the evaluation of Fu brick tea fermentation degree.更多还原