By using two leaves and a bud shoot of Fuding Dabai as fresh leaves material, the dynamic effects of six different fermenting light intensities (0 lx, 3 000 lx, 6 000 lx, 9 000 lx, 12 000 lx and 15 000 lx) on major biochemical components of tea fermented leaves were studied. Tea samples were collected every 30 min and the contents of tea polyphenols, flavonoids, total amino acids, soluble protein, soluble sugar, catechin compositions, theaflavins and amino acids were detected. The results showed that with the increasing of fermentation time, the contents of tea polyphenols and catechins compositions decreased gradually. The contents of flavonoids, total amino acids and soluble sugar showed opposite trends. Both the soluble protein and theaflavins components increased at first and then dropped, with its peak at around 120 min. Comparing different light intensity processings, 15 000 lx strong light treatment significantly decreased the contents of tea polyphenols, catechins compositions, the accumulation of flavonoids and the amino acid compositions. The highest contents of soluble protein and soluble sugar were identified in samples under 9 000 lx light treatment. While, the highest contents of theaflavins components and theanine were found in samples under 3 000 lx light treatment. The sensory evaluation also showed that the liquor color and taste of samples under 3 000 lx light treatment got the highest score, indicating a good quality.
YU Luting
,
YUAN Haibo
,
WANG Weiwei
,
CHEN Gensheng
,
HUA Jinjie
,
JIANG Yongwen
. Effect of Light Intensity on Dynamic Changes of Main Biochemical Components of Tea Fermented Leaves[J]. Journal of Tea Science, 2016
, 36(2)
: 149
-159
.
DOI: 10.13305/j.cnki.jts.2016.02.005
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