研究了添加外源优势菌种固态发酵云南晒青绿茶过程中主要成分的变化规律。结果表明,随着发酵时间的延长,主要的化学品质成分含量均发生了明显变化,以多酚类、儿茶素、茶红素、茶褐素、寡糖和多糖的变化最明显。发酵40天后,多酚类物质下降了约60%,儿茶素类下降了80%,黄酮类下降了55%,茶红素下降了90%,水溶性寡糖下降了65%,水浸出物下降了25%,而茶黄素、水溶性总糖和灰分的变化不大。但茶褐素类物质增加了4.5倍,水溶性多糖也增加了5.7倍。这说明多酚类物质、儿茶素、茶红素、茶褐素类、寡糖及多糖类物质可作为云南普洱茶的特征成分用于品质判定。实验结果还表明,利用优势菌种发酵晒青绿茶可以在短时间内生产熟普洱茶,其理化成分含量可达到陈年普洱茶的水平。实验结果同时还表明,离开了微生物和湿热作用,晒青绿茶是难以形成普洱茶特有品质风格的。

The changes of chemical components of Pu’er tea produced by solid state fermentation (SSF) of sundried green tea using Aspergillus niger were studied in this paper. The results showed that the main chemical components of sundried green tea such as polyphenols, catechins, thearubigins, flavonoid, theabromine, polysaccharide and oligosaccharide were converted obviously during SSF process of sundried green tea. When the sundried green tea was fermented for 40 days, the content of polyphenols, catechins, flavonoid , thearubigins, soluble oligosaccharide and tea extracts of the fourth pile sample were reduced 60%, 80%, 55%, 90%, 65% and 25%, respectively, but the content of theabromine and soluble polysaccharide increased by 4.5 times and by 5.7 times, respectively. It was suggested that the polyphenols, catechins, thearubigins, theabromine, oligosaccharide and polysaccharide of Pu’er tea could be used as characteristic components to determine the quality of Pu’er tea. The results also demonstrated that the esculent Pu’er tea was produced within short time by SSF of sundried green tea, and the product had the same content of characteristic components as the Pu’er tea stored for long time. Furthermore, the results revealed that the sundried green tea could not be transformed the characteristic quality of Pu’er tea without the process of microorganism.