Studies On Variations Of Chemical Composition In The Process Of "Fungi Growing On Loose Tea"

Tea has been considered as an excellent drink which could keep young, lose weightand stay healthy. With the improvement of people’s health awareness, tea consumptionmarket expands rapidly in recent years. Fu brick tea has the effects of keeping fit,anti-cancer, anti-virus and enhance immunity effect. Therefore, it is very popular amongpeople. Fu brick tea is the most characteristic product in black tea. It the processingtechnology is so unique that it producs a lot of "jinhua", which be benefits to human bodyhealth. However, the traditional processing required a long time. It is difficult to controlthe quality of product, because drinking is not convenient. In order to overcome thesedrawbacks," Fungi Growing on Loose Tea " technology was discovered at that moment.Based on predecessors’ research, this paper further optimizatics of Fungi Growing onLoose Tea process. At the same time, we also tracked and determined its variety constantsand chemical composition in the process of loose tea, Comparing with the same batch ofraw materials and finished suppression of Fu brick. The aim is to reveal the mechanism offormation of the loose tea quality and explore the different between Fungi Growing onLoose Tea and Fu brick tea material composition. In order to procide more theoreticalbasis for the evaluation of the loose tea blur finished pharmacological features and depthdevelopment. The main research results are as follows:1. The Processes optimization of Fungi growing on Loose Tea.Experiments Analysisthe process of Fungi growing on Loose by single factor: The green tea water content, theproportion of inoculation, flooding and temperature, relative humidity four factors to beoptimized, based on sensory evaluation, to determine the best process for loose teaflooding: The green tea water conten26%, inoculum1:45, incubation temperature to24°C, relative humidity of68%. Through this process, the obtained bulk Fu brick tea bar tightknot, color dark brown, Golden lush. After brewing tea color bright, the gold rich floral,mellow taste, the tea is dark brown.2. The Analyses on main changes of Fungi growing on Loose in chemicalcomposition process. By weight method, colorimetric method and high performance liquidchromatography (HPLC) method for scattered hair flower tea processing various samplesof water extract, tea polyphenols, catechins, amino acids, soluble sugar, flavones, alkaloidand organic acid were determined using gravimetric method, colorimetric method and highperformance liquid chromatography (HPLC) method. During the process of Fungi growingon Loose, are determined each sample of flooding, material, polyphenols, catechins, aminoacids, soluble sugar, flavonoids, alkaloids, and organic acids of each sample. Results wereshows that: water extract, tea polyphenols, catechins, theanine, shai theobromine from rawdark green tea made into finished Fungi growing products in the process decreased more, which has little difference between Fungi growing and brick tea And flavonoids, solublesugar, caffeine, theobromine change slightly in the process. Compared with black shai,those materials of loose tea changes were not significant. In an organic acid process, avariety of acids of the type variatied. However, after the role of Ottawa heap, the totalamount of organic acids increased significantly. As a variety of physical and chemicalpower tea Ottawa heap speed up the metabolism. Organic sour as intermediate products ofthe metabolism of sugar, fat and other substances, rose with metabolism to speed up thecontent.3. Analyses of trace compounds of Fungi growing on Loose process. We used highperformance liquid chromatography (HPLC) and high resolution mass spectrometry, withthe database, qualitative and quantitative analysis of trace compounds. The results showedthat: During the Fungi growing process, the changes of trace compounds mainly to sugars,organic acids, phenolic acids, amino acids, polyphenols, flavonoids, and flavonoidglycosides. Moreover, the variation is substantially similar to the variation of thesecompounds with the conventional analysis presented. Most of the different compounds inscattered Fu tea with pressed Fu tea content less. He health functions of Loose tea blur Fubrick features the research and large-scale production of flooding for the loose tea. Theresults found that the material compositiong between Fungi growing on Loose andindustrial production of the fu tea basic have much similarity. Therefore, Fungi growingmay have similar health functions like Fu brick. This function research and large-scaleproduction of flooding for the loose tea a theoretical foundation.