目的：探讨不同级别的普洱茶原料渥堆发酵过程中主要化学成分的变化情况。方法以三级晒青茶毛茶(1号堆)和叶片粗老含茶梗的老黄片(2号堆)为原料,通过设置不同的初始含水量和翻堆次数,研究普洱茶渥堆发酵过程中化学成分的变化。结果随着翻堆次数的增加,茶坯水分、水浸出物、茶多酚、茶红素、游离氨基酸总量减少,2号堆减少的速度较1号堆快；粗纤维、茶黄素含量略有增加,茶褐素含量大量增加,2号堆茶黄素、茶褐素含量增加较少；茶多糖含量先增加后减少,可溶性糖含量1号堆呈增加趋势,2号堆呈下降趋势。结论渥堆发酵过程中原料不同、潮水量不同、翻堆次数不同,茶叶内含成分的变化差异显著。本研究为创新工艺、稳定品质提供了一定技术支撑。%ABSTRACT:Objective To explore the variation of main chemical components of different Pu’er tea during fermentation process. Methods The variations of main chemical components during pile-fermentation of Pu’er tea were studied by setting different initial moisture content and the number of turning, using tertiary sun-dry tea (the first pile) and old tea leaves with stem (the second pile) as raw material.Results The content of water, water extracts, tea polyphones, thearubigins (TR) and amino acid was decreased and descending speed of second pile was faster than the first pile with turning pile. The content of crude fiber and theaflavins (TF) was slightly increased, the content of theabrownin (TB) was increased greatly, and the content of theaflavins (TF) and theabrownin (TB) of second pile increased less than first pile. The content of tea polysaccharide was firstly increased and then decreased. Soluble sugar content of the first pile showed an increasing trend, but second pile showed downtrend.ConclusionThe variation of tea components are significantly different in the pile-fermentation process of different raw materials, rational water content and turning frequency, and all these provide some certain technological supports for improving manufacturing methods and stabilizing quality.
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