Food and Fermentation Industries >

2022 , Vol. 48 >Issue 9: 154 - 162

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026946

Correlation between main quality components and teasoup color of Sichuan dark tea during post-fermentation

  • ZHANG Ting ,
  • LIU Xiao ,
  • XIONG Yuanyuan ,
  • WANG Xiaoping ,
  • HUANG Fan ,
  • WANG Yun ,
  • LI Chunhua ,
  • TANG Xiaobo ,
  • GUO Chengyi
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  • 1(Tea Research Institude, Sichuan Academy of Agricultural Sciences, Chengdu 610066, China)
    2(Sichuan Ya’an Yixing Tibetan Tea Co.Ltd., Ya’an 625101, China)

Received date: 2021-02-07

  Revised date: 2021-06-08

  Online published: 2022-05-26

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Abstract

The main quality components and the color change (L, a, b) of the tea infusion during the post-fermentation of Sichuan dark tea were analyzed and their relationship were also been explored. The results showed that the contents of free amino acids, tea polyphenols, catechins, epigallocatechin (EGC), epicatechin (EC), epigallocatechin gallate (EGCG), epicatechin gallate (ECG), theaflavins and thearubin decreased by 78.80%, 32.40%, 96.60%, 83.33%, 93.90%, 98.68%, 99.17%, 53.55% and 37.50% respectively. And the content of caffeine and tea polysaccharides increased by 23.71% and 3.51 times. Moreover, the content of water extract increased significantly in the first 7 d, and then gradually decreased; the content of theabrownin showed a downward trend in the first 7 d of post-fermentation, and then continues to increase, the whole post-fermentation increased by 110.65%. Except the content of quercetin-3-galactoside increased significantly after the end of post-fermentation, the total amount of flavonol glycosides and the content of other 7 components dropped significantly after the end of post-fermentation. Furthermore, the L value of tea soup gradually decreased in the process of post-fermentation, while the a value gradually increased, and the b value fluctuated higher. Correlation analysis showed that the L value had a very significant positive correlation with the content of amino acids, tea polyphenols, theaflavins, myricetin-3-galactoside, and the content of caffeine, tea polysaccharides, theabrownin and quercetin-3-glucoside very significant negative correlation, while the a and b values were opposite. Stepwise regression and path analysis showed that thearubin, theabrownin content and the total amount of flavonol glycosides were the main factors that directly affect the L value; and the theaflavins, thearubin content and the total amount of flavonol glycosides were the main factors that directly affect the a value. The content of tea polysaccharides, theabrownin, catechins and the total amount of flavonol glycosides were the main factors that directly affect the b value.

Key words： Sichuan dark tea; post-fermentation; quality components; color difference; path analysis

Cite this article

ZHANG Ting , LIU Xiao , XIONG Yuanyuan , WANG Xiaoping , HUANG Fan , WANG Yun , LI Chunhua , TANG Xiaobo , GUO Chengyi . Correlation between main quality components and teasoup color of Sichuan dark tea during post-fermentation[J]. Food and Fermentation Industries, 2022 , 48(9) : 154 -162 . DOI: 10.13995/j.cnki.11-1802/ts.026946

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