普洱茶加工过程中主要成分变化及相关性研究

doi:10.7506/spkx1002-6630-201011005

食品科学 ›› 2010, Vol. 31 ›› Issue (11): 20-24.doi: 10.7506/spkx1002-6630-201011005

普洱茶加工过程中主要成分变化及相关性研究

田洋¹，肖蓉^1,*，徐昆龙²，江波²，史崇颖¹

1.云南农业大学食品科学技术学院 2.云南农业大学动物科学技术学院

收稿日期:2009-09-03 修回日期:2010-02-08 出版日期:2010-06-01 发布日期:2010-12-29
通讯作者: 肖蓉
基金资助:
国家科技支撑计划项目(2007BAD58B04;2007BAD58B05);云南省农业综合开发科技推广示范项目(200801)

Changes and Correlations of Main Chemical Components during Pu＇er Tea Processing

TIAN Yang1 XIAO Rong1,* XU Kun-long2 JIANG Bo2 SHI Chong-ying1

1. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
2. College of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China

Received:2009-09-03 Revised:2010-02-08 Online:2010-06-01 Published:2010-12-29
Contact: XIAO Rong

摘要/Abstract

摘要：

以云南大叶种特级晒青毛茶为原料，研究普洱茶加工过程中主要成分的变化规律及其各项指标的相关性。结果表明：普洱茶在加工过程中，主要成分发生明显的变化，茶多酚含量减少59.74%，而茶黄素、茶红素、茶褐素含量有所增加，其中茶褐素含量增加幅度最大，成品茶中含量达7.19%；水浸出物和游离氨基酸含量则呈下降趋势，加工结束后分别减少23.36%、57.98%；咖啡碱和茶多糖的含量均有一定程度的增加，而总灰分含量变化不大；利用SPSS软件进行相关分析和回归分析表明：茶多酚与茶褐素之间呈极显著的负相关，相关系数为－0.993；水浸出物与茶多酚、游离氨基酸分别呈极显著的正相关，相关系数为0.996、0.994，它们之间建立的回归方程为Y1=28.845+0.283X1+1.429X2；茶多酚与茶红素、茶褐素之间也具有极显著线性关系，回归方程为Y2=45.695－1.180x2－3.641x3。

关键词: 普洱茶, 加工过程, 成分变化, 相关性

Abstract:

Special grade sun dried green tea of Yunnan large leaf was used as the experimental subject to examine the changes and correlations of main chemical components during Pu＇er tea processing. The results demonstrated that the main chemical components changed greatly during Pu＇er tea processing. Tea polyphenol decreased by 59.74%, while theaflavin, thearubigin and theabrownin increased. Among them, the increment of theabrownin was the highest. Its content reached 7.19% in made tea. The content of water extract and free amino acid decreased by 23.36% and 57.98%, respectively, after the end of processing. The content of caffeine and tea polysaccharides increased to some degree, and total ash content changed little. According to the correlation analysis and regression analysis using SPSS software, it was demonstrated that a significant negative correlation was found between tea polyphenol and theabrownin, with correlation coefficient －0.993. In addition, significant positive correlations were also found between water extract and tea polyphenol or free amino acid, with correlation coefficients 0.996 and 0.994, respectively and the regression equation was Y1 = 28.845 + 0.283X1 + 1.429X2. Tea polyphenol had a significant correlation with thearubigin or theabrownin, and the regression equation was Y2 = 45.695－1.180x2－3.641x3.

Key words: Pu＇er tea, processing, change of components, correlation

中图分类号:

TS272.5

田洋1，肖蓉1,*，徐昆龙2，江波2，史崇颖1. 普洱茶加工过程中主要成分变化及相关性研究[J]. 食品科学, 2010, 31(11): 20-24.

TIAN Yang1 XIAO Rong1,* XU Kun-long2 JIANG Bo2 SHI Chong-ying1. Changes and Correlations of Main Chemical Components during Pu＇er Tea Processing[J]. FOOD SCIENCE, 2010, 31(11): 20-24.

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普洱茶加工过程中主要成分变化及相关性研究

Changes and Correlations of Main Chemical Components during Pu＇er Tea Processing

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