| 普洱茶渥堆过程中茶多糖及果胶变化研究 |
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| 引用本文： | 赵雪丰,彭传燚,谷勋刚,宛晓春.普洱茶渥堆过程中茶多糖及果胶变化研究[J].安徽农业大学学报,2012,39(4):580-584. |
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| 作者姓名： | 赵雪丰 彭传燚 谷勋刚 宛晓春 |
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| 作者单位： | 安徽农业大学农业部茶叶生物化学与生物技术重点实验室,合肥,230036;安徽农业大学农业部茶叶生物化学与生物技术重点实验室,合肥,230036;安徽农业大学农业部茶叶生物化学与生物技术重点实验室,合肥,230036;安徽农业大学农业部茶叶生物化学与生物技术重点实验室,合肥,230036 |
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| 基金项目： | 全国茶叶产业技术体系项目;国家支撑项目(2007BAD58B04)共同资助 |
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| 摘 要： | 采用常规的方法,以普洱茶生产车间渥堆样品为研究材料,考察了普洱茶渥堆过程中茶多糖和果胶含量变化规律。结果显示,随着渥堆时间的延长,茶多糖和水溶性果胶含量总体上不断增加,但四翻以后水溶性果胶有降低的趋势,起堆样品与四翻样品中含量基本持平。渥堆结束的起堆样品,其茶多糖和水溶性果胶总量接近最大值,这些水溶性成分可能是形成普洱茶特殊风味的重要物质成分,并具有潜在的保健功效。原果胶变化规律性不强,渥堆前期其含量降低,后期则增加,推测可能与水溶性果胶重新聚合有关。同时对比考察了几种典型茶类中茶多糖和果胶的含量,发酵茶中茶多糖和水溶性果胶的含量较高,微生物对水溶性物质的形成具有推动力。非发酵茶和半发酵茶中二者的含量较低,它们不是这些茶类的品质成分。
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| 关 键 词： | 普洱茶 渥堆 茶多糖 果胶 |
| 收稿时间： | 4/9/2012 12:00:00 AM |
Changes of tea polysaccharide and pectin during fermentation process of Pu-erh tea |
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| ZHAO Xue-feng,PENG Chuan-yi,GU Xun-gang and WAN Xiao-chun.Changes of tea polysaccharide and pectin during fermentation process of Pu-erh tea[J].Journal of Anhui Agricultural University,2012,39(4):580-584. |
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| Authors: | ZHAO Xue-feng PENG Chuan-yi GU Xun-gang and WAN Xiao-chun |
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| Institution: | (Key Lab of Tea Biochemistry & Biotechnology,Ministry of Agriculture,Anhui Agricultural University,Hefei 230036) |
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| Abstract: | The conventional methods were employed to investigate the change rules of tea polysaccharides and pectin contents in the pile-fermentation of Pu-erh tea samples collected from production workshop.The results indicated that the total contents of tea polysaccharide and water-soluble pectin were gradually increased with prolonging of the pile-fermentation time in the sample,however,the water-soluble pectin in the fourth pile-fermentation sample trended to decrease until to the end of pile-fermentation process,which almost kept at the same level.Both of tea polysaccharide and water-soluble pectin contents at end-fermentation sample were closed to the maximum value,which were probably the important components to form the special taste of Pu-erh tea,and had a potential health protection function.The change of the protopectin was not regular,which trended to decrease in the beginning of pile-fermentation process,and to increase at the end of fermentation step,which was suggested to be correlated with polymerization of water-soluble pectin.We also investigated the contents of the polysaccharide and pectin in several typical tea species.Generally,the contents of tea poly-saccharide and water-soluble pectin in the fermentative tea samples were much high,which maybe due to mi-crobe’ degradation in transforming some matrices into water-soluble components.The contents in non-fermentative and semi-fermentative tea samples were very low,which did not affect the quality of the cor-responding tea because of different special taste. |
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| Keywords: | Pu-erh tea pile-fermentation tea polysaccharide pectin |
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