江西农业学报2011，Vol.23Issue(7)：167-170,4.
普洱茶后发酵过程中种曲处理对咖啡碱及儿茶素变化的影响
Influence of Inoculating Seed Koji on Changes of Caffeine and Catechin in Post -fermentative Process of Pu -erh Tea
摘要
Abstract
In order to investigate the influence of inoculating seed koji on the changes of caffeine and catechin in the post - fermentative process of Pu -erh tea, Yunnan large - leaf Pu - erh tea variety "Shaiqingmao" was used as the tested raw material, the seed koji was added in the tidewater process of post - fermentation of Pu - erh tea, and the conventional method was set as the control. Under the same post - fermentation conditions, the upper - layer, middle - layer, lower - layer and mixed samples were selected in the process of the first turn, second turn, third turn, fourth turn and out - stack, respectively. Applying liquid chromatography to determinate the caffeine and catechin. The results indicated that in comparison with the control, adding the fermentation seed koji could shorten the fermentation period, and improve the tea quality.关键词
普洱茶/咖啡碱/儿茶素/后发酵/液相色谱法/种曲Key words
Pu-erh tea/ Caffeine/ Catechin/ Post-fermentation/ Liquid chromatography/ Seed koji分类
农业科技引用本文复制引用
白露,邵宛芳,李家华,康燕山..普洱茶后发酵过程中种曲处理对咖啡碱及儿茶素变化的影响[J].江西农业学报,2011,23(7):167-170,4.基金项目
国家科技支撑课题“普洱茶清洁化加工技术体系研究”(nyhyzx07-021-14) （nyhyzx07-021-14）
现代农业产业技术体系建设专项资金资助 （）
云南农业大学农科中心创新项目. （）
