摘要
研究普洱茶发酵过程中主要成分的变化规律及各项指标的相关性。结果表明发酵过程中水浸出物、茶多酚含量不断下降,平均降幅分别为13.00%,52.32%;茶褐素和茶多糖含量有所上升,平均增幅分别为224.90%和282.50%。研究还发现不同发酵批次的茶褐素与水浸出物、茶褐素与茶多酚含量均呈显著负相关。
The changes and correlations of main chemical components during Pu＇er tea fermentation process was examined. The results demonstrated that in fermentation process, content of water extract, tea polyphenol decreased, which was 13.00%, 52.32% respectively. The content of theabrownin and tea polysaccharides increased, which were 224.90% and 282.50%, respectively. The study also found that theabrownin and water extracts, theabrownin and tea polyphenol showing a signifi cant negative correlation between different fermentation batch.
出处
《食品工业》
北大核心
2014年第12期165-167,共3页
The Food Industry
关键词
普洱茶
发酵过程
成分变化
相关性
Pu＇er tea
fermentation process
change of components
correlation
