茶叶学报2016，Vol.57Issue(2)：85-91,7.
春闺品种花香红茶发酵过程中生化成分的变化研究
Changes on Biochemical Composition of Chungui Fragrant Black Tea during Fermentation Process
摘要
Abstract
Biochemical composition and sensory quality of Chungui fragrant black tea (Camellia sinensis (L.)O. Kuntze)were studied. Effects of the processing technology on them at various times (i.e.,0,2,4,and 6 h)during the fermentation were investigated. As the fermentation proceeded,it was found that the contents of tea polyphenols decreased from 36.1% to 30.77%,water extract from 16.27% to 11.25%,amino acid from 3.54% to 3.2%,and total flavonoids from 8.93% to 7.85%. The contents of theaflavins and thearubigins increased with time,from 0.52% in the beginning to 0.84% at the end,and from 2.26% to 2.58%,respectively. The aromatic constituents of the tea included alcohols,aldehydes,esters,nitrogen compounds,etc. The content of alcohols and nitrogenous compounds decreased,but those of esters,hydrocarbons,and aldehydes increased with increasing fermentation time. The major aromatic compounds in the tea were nerolidol (18.02%),α-Farnesene (12.4%),β-Ocimene (7.89%),indole (6.8%),hexanoic acid-3-hexenyl ester,(Z )-,(5.83%),linalool (5.52%),and geraniol (5.45%),among others. The sensory evaluation on the brewed teas indicated that the tea quality gradually improved with the fermentation. Color of the brewed tea changed from slightly dark orange to brilliant red,the taste from bitter and astringent to sweet and delight,and the aroma from grassy to sweet with floral fragrance.关键词
春闺/品质/花香红茶/生化成分Key words
Chungui/quality/fragrant black tea/chemical composition分类
农业科技引用本文复制引用
钟秋生,林郑和,陈常颂,陈志辉,游小妹,单睿阳..春闺品种花香红茶发酵过程中生化成分的变化研究[J].茶叶学报,2016,57(2):85-91,7.基金项目
国家茶叶产业技术体系（nycytx－23）；福建省科技厅星火计划项目（2014S0019）；福建省科技厅公益类科研院所专项（2014R1012－2、2016R1011－7）。 （）
