【作者】 傅冬和； 刘仲华； 郝翻； 王芳； 雷玉国；

【Author】 Fu Dong-he~(1 2) Liu Zhonghua~(1 2*) Hao Fan~(1 2) Wang Fang~(1 2) Lei Yuguo~(1 2) (1 College of Horticulture and Landscape,Hunan Agricultural University, 2 Tea Key Lab of the Ministry of National Teaching,Hunan,ChangSha 410128)

【机构】 湖南农业大学园艺园林学院； 湖南农业大学茶学教育部重点实验室；

【摘要】 茯砖茶由于发花工序而形成完全不同于黑毛茶的品质特征。茯砖茶加工过程中几种主要化学成分含量变化的测定结果表明,各种化学成分均有不同程度的减少,其中儿茶素、黄酮类及茶多酚总量减少最多,分别减少了63.64%、51.52%、54.62%,氨基酸下降36.84%,咖啡碱下降10.85 %,可溶性糖及水浸出物变化不大。"发花"工序是各成分含量下降最快的环节,由于有大量冠突散囊菌等微生物的参与及适度的湿热作用使化学成分发生变化,从而形成了茯砖茶独特的品质。更多还原

【Abstract】 The character of Fuzhuan Tea is different from dark green tea because of the step of fungus growing.The variations of several main components’ concentration of Fuzhuan Tea during process were tested.The results showed that the concentration of all kinds of components were decreased.The decreases of catechins,flavones and polyphenols were separately 63.64 %,51.52 % and 54.62 %.The decrement of amino acids and caffeine were 36.84 % and 10.85 % separately,that of soluble sugar and water extract were not too much. The components decreased fastest during fungus growing.The unique character of Fuzhuan Tea was because of Eurotium Cristatum etc.fungus.更多还原