食品与发酵工业2013，Vol.39Issue(5)：120-125,6.
不同氨基酸对普洱茶发酵过程中多酚类物质转化及品质的影响
Effects of different amino acids on the transformation of polyphenols and the quality of Pu-erh tea during fermentation process
凌萌乐 1刘通讯1
作者信息
- 1. 华南理工大学轻工与食品学院,广东广州,510640
- 折叠
摘要
Abstract
This article explored the effects of exogenous amino acids on the variation of tea polyphenols,tea catechins and tea pigments during fermentation process through the method of adding exogenous amino acids.The results demonstrated that the pile temperature would reach at higher levels at earlier stages compared with the control group.The decrease of tea polyphenols and tea catechins were greater than control group.The thearubigins and theaflavins of experimental groups remained at a low level.The theabrownins accumulated faster from the beginning,and reached the maximum at the third turning,then decreased a little at fourth turning during the fermentation process.According to the correlation analysis and regression analysis,theabrownins was significantly negatively correlated with tea polyphenols,tea catechins and thearubigins,and the correlation coefficients were-0.658,-0.921 and-0.670 respectively.It was also linearly correlated with tea catechins and theabrownins and the regression equation was Y =6.764-0.077 X2 + 1.992 X3.Through sensory evaluation and analysis of optical property,the products of experimental groups after 19 days (the day after third turning) of fermentation possessed the property of aged Pu-erh tea,red and glow liquor color,pure and mellow taste.关键词
普洱茶/外源氨基酸/多酚类/转化/相关性Key words
Pu-erh tea/ exogenous amino acids/ polyphenols/ transformation/ correlation引用本文复制引用
凌萌乐,刘通讯..不同氨基酸对普洱茶发酵过程中多酚类物质转化及品质的影响[J].食品与发酵工业,2013,39(5):120-125,6.
