Food and Fermentation Industries >

2023 , Vol. 49 >Issue 8: 164 - 169

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032240

Analysis of quality formation and catechin oxidation kinetics of congou black tea through natural fermentation

  • HUANG Huaisheng ,
  • LI Na ,
  • ZHONG Xinggang ,
  • SU Benwen
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  • 1(Tea Research Institute Hunan Academy of Agriculture Sciences, Changsha 410125, China)
    2(Engineering Technology Research Center of Huaihua Black Tea Innovation, Yuanling 419600, China)

Received date: 2022-05-17

  Revised date: 2022-06-27

  Online published: 2023-05-16

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Abstract

In order to study the quality formation and oxidation law of catechins of congou black tea under natural fermentation process, one bud and one leaf of Rucheng Baimao tea [Camellia sinensis (L.) O.Kuntze CV. ptilophylla] in spring were used as raw materials and processed by using the natural fermentation technology of traditional congou black tea process, the changes of sensory quality, the oxidation law of catechins and the oxidation kinetics of congou black tea during the fermentation were analyzed. The sensory quality of samples at different fermentation stages was evaluated, and the catechin bitterness index of samples was calculated. The results showed that the comprehensive quality of congou black tea after fermentation for 6 h and 8 h was the best, the soup color was red and bright, the taste was strong and mellow, and the bitter and astringent taste index of catechin was small. Therefore, the quality of congou black tea was the best when fermented for 6-8 h under natural fermentation conditions (room temperature 20 ℃). The analysis of catechin oxidation law showed that the total catechin, ester catechin and simple catechin showed a downward trend. The seven catechin components showed a downward trend with the process of fermentation. After 12 h of fermentation, the contents of GC and EGC decreased to 0 or trace. The kinetic curve of catechin oxidation showed that the oxidation rate of catechin components in the process of natural fermentation was epigallocatechin(EGC)>epigallocatechin gallate(EGCG)>gallocatechin gallate(GCG)>gallocatechin(GC)>DL-catechin (DL-C)>epicatechin gallate(ECG)>epicatechin(EC). The oxidation rate of catechin decreased by 32.05% after fermentation for 4 h, 58.17% after 6 h and 89.73% after 8 h, basically losing the oxidation power.

Key words： congou black tea; natural fermentation; quality; catechins; kinetic analysis

Cite this article

HUANG Huaisheng , LI Na , ZHONG Xinggang , SU Benwen . Analysis of quality formation and catechin oxidation kinetics of congou black tea through natural fermentation[J]. Food and Fermentation Industries, 2023 , 49(8) : 164 -169 . DOI: 10.13995/j.cnki.11-1802/ts.032240

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