摘要
采用电极法对茶鲜叶匀浆悬浮发酵过程中的氧化还原电位（ＯＲＰ）、溶解氧（ＤＯ）浓度工艺参数进行了在线检测。结果表明，发酵体系中多酚类物质消耗与ＯＲＰ的变化呈显著负相关。随着多酚类物质氧化消耗及氧化产物的形成，ＯＲＰ呈逐步增高，其变化曲线呈“Ｓ”型，符合Ｌｏｇｉｓｔｉｃ方程，方程拐点可间接反映多酚类物质的保留量；ＤＯ浓度影响发酵速率和红茶品质，其变化趋势也符合Ｌｏｇｉｓｔｉｃ方程描述的“Ｓ”型曲线，而方程拐点略早于茶黄素（ＴＦｓ）峰值出现时间，故可用ＤＯ浓度变化指示ＴＦｓ变化过程。发酵体系总色度（ＴＣ）变化与茶红素（ＴＲｓ）形成趋势较吻合，凡影响ＴＲｓ形成的因素均影响ＴＣ。
On-line tests of technologic parameters
such as oxido-reducing potential(ORP),dissolved oxygen(DO) concentration were performed
by electrode method during the process of suspension fermentation.A significant negative
correlation was found between the consumption of tea polyphenols(TP) and the change
of ORP.With the consumption of TP and the formation of oxidative products,ORP tended
to get higher and showed a S curve,which fittred to Logistic equation.The inflexion point
of the equation indicated the retained amount of TP.The concentration of DO affected the
fermentation rate and the quality of black tea involved,and was also in a S curve style
defined by Logistic equation.The inflexion point of the curve appeared slightly earlier
than the time when the peak of theaflavins(TFs)content came up.Therefore,the change in
DO concentration could be used to indicate the change of TFs content indirectly.The
variation of total color (TC) of the fermentation system was matched with the formation
of thearubigins(TRs),but could not fully reflect the rule of the TFs formation.Factors that
influenced the TRs formation also had effects on TC.HZ
出处
《茶叶科学》
CAS
CSCD
1999年第1期47-53,共7页
Journal of Tea Science
基金
安徽省自然科学基金
安徽农业大学青年基金
关键词
发酵
红茶饮料
鲜叶匀浆
悬浮发酵
工艺参数
Black tea
beverageFresh leaf homogenatesSuspension fermentationProcess parameterOxido-reducing
potentialDissolved oxygen concentrationTotal color
