| 不同含水量对普洱茶贮藏过程中品质变化的影响 |
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| 引用本文： | 吕才有,赵红永.不同含水量对普洱茶贮藏过程中品质变化的影响[J].广西农业科学,2009,40(5):559-563. |
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| 作者姓名： | 吕才有 赵红永 |
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| 作者单位： | 云南农业大学龙润普洱茶学院,云南昆明,650201 |
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| 摘 要： | 采用破坏性实验方法人为改变普洱茶中的含水量，并在贮藏过程的不同时间段对其进行感官审评和化学成分测定，研究贮藏过程中普洱茶（饼）的含水量对其品质的影响，分析贮藏过程中普洱茶品质的变化与其含水量之间的关系。结果表明：含水量为26％以上的茶样在平均温度为15℃、平均湿度为65％的环境中贮藏60d时出现霉斑，其余较低含水量的茶样能够正常贮藏且无霉变；茶样含水量为11％时茶褐素含量增加值最大；随着贮藏时间的延长，普洱茶中灰分、茶多酚的含量减小，茶黄素、茶红素、茶褐素的含量增加；茶黄素、茶红素的含量与茶样含水量之间的变化关系不明显。
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| 关 键 词： | 普洱茶 含水量 贮藏 感官审评 品质变化 |
Effects of different water contents on quality change of Pu-erh tea during storage |
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| Lü Cai-you,ZHAO Hong-yong.Effects of different water contents on quality change of Pu-erh tea during storage[J].Guangxi Agricultural Sciences,2009,40(5):559-563. |
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| Authors: | Lü Cai-you ZHAO Hong-yong |
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| Institution: | College of Longrun Pu-erh Tea;Yunnan Agricultural University;Kunming;Yunnan 650201;China |
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| Abstract: | In the experiment, the water content of Pu-erh tea was artificially changed by destructive method, and the sensory evaluation and chemical components of tea were determined at different storage stages to study the effects of water contents on the quality of Pu-erh tea and the relationship between tea quality and changes of water content during storage. The results showed that Pu-erh tea samples with 26% water content had mold after 60 days stored in environment condition of 15℃ and 65% humidity, while the other tea samples with lower water content could be stored normally and had no mold. When the water content of Pu-erh tea was 11% during storage, the increase of theabrown reached the high- est. The ash and polyphenol contents of Pu-erh tea decreased with the prolongation of storage time, while the theaflavins, thearubigins and theabrown contents of Pu-erh tea increased. Moreover, there was no obvious relationship between theaflavins and thearubigins contents and water content of Pu-erh tea. |
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| Keywords: | Pu-erh tea water content storage sensory evaluation quality change |
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