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《Food Science》 2007-12
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Study on Changes of Active Components in Dark Tea during Liquid Fermentation by Eurotium cristatum

HUANG Qun,LI Yan-po,CHEN Lin-jie,CHE Ke (Institute of Food Science, Jishou University, Jishou 416000, China)  
In this study, the changes of active components in dark tea related to the growth of Eurotium cristatum during the liquid fermentation were studied. The results showed that the color of fermenting liquor deepens gradually, and it becomes muddy because of mycelium autolysis in the later stage. The contents of tea polyphenol, catechin, amino acid and sugar all decrease gradually. The tea pigments, such as theaflavin(TF), thearubigin(TR), theabrownin (TB), vary dynamically in different fermentations tages.
【CateGory Index】: TS272
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