Variations in quality ingredients and primary enzymes activities of Sichuan dark tea during post-fermentation

【Objective】The purpose of this study was to investigate the changes in quality ingredients and primary enzyme activities of Sichuan dark tea during post-fermentation. 【Method】The quality ingredients and primary enzyme activities of Sichuan dark tea were monitored during the entire post-fermentation using national standard measuring methods and some common measuring methods.【Result and conclusion】The results showed that except for caffeine,the contents of polyphenols,catechins,theaflavins,thearubigins,theabrowns,cellulase,pectin,protein,amino acid,soluble pectin,and soluble sugar declined by69. 2%,43. 7%, 79. 3%, 81. 7%, 52. 4%, 9. 6%, 60. 0%, 62. 3%, 66. 2%, 32. 2%, and37. 2%,respectively,in the process of post-fermentation. The activities of polyphenol oxidase,peroxidase,cellulase and pectinase increased to the maximum on the 19 th,12th,17 th and 17 th day of postfermentation process,respectively,and they increased by 246%,371%,371% and 223%,respectively,compared with the beginning of post-fermentation. The variation of the quality ingredients and primary enzymes of Sichuan dark tea during post-fermentation is complex,which contributes to the formation of quality characteristics of Sichuan dark tea.