以珠形茶茶青为材料，采用感官判断法和亨特-Lab表色法，并结合高效液相色谱法和化学分析法，对不同摊青处理茶样分别进行了叶相观察、色泽测定和主要化学成分分析，并利用SPSS统计软件进行差异显著性和相关性分析。结果表明：摊青过程中茶青含水率呈显著减少，色泽逐渐加深，叶质逐渐变软，清香逐渐显露，最适宜珠形茶加工的含水率和-b/a值分别为74%和3.66；含水率、ECG、EGCG、GCG、酯型儿茶素总量、儿茶素总量呈减少趋势；氨基酸总量和可溶性糖呈增加趋势；茶多酚、酚氨比、EC、儿茶素总量呈先减少后增加的趋势；EGC呈先减少再增加后减少的趋势；C呈先增加再减少后增加的趋势。含水率变化与EC呈正相关，与可溶性糖呈负相关，但均未达到显著水平；而与茶多酚、酚氨比、EGC、EGCG、GCG、ECG、酯型儿茶素总量和儿茶素总量呈极显著正相关，如与EGCG的相关系数r0.01=0.99**；与氨基酸和C呈极显著负相关。

Fresh leaves of bead tea were processed bydifferent spreading method and their leaf appearance, color and main chemical compositions were investigated by sensory evaluation, Hunte-Lab color space method, high performance liquid chromatography and chemical analysis. SPSS (Statistical Product and Service Solutions) statistical software was used for significant difference analysis and correlation analysis. The results showed that during spreading processing of the tea leaf, their moisture content decreased significantly and color was gradually deepened. The leaf became soft and showed delicate fragrance. The most suitable moisture contents and -b / a value for bead tea processing were 74% and 3.66, respectively. Moisture content, (-)-epicatechin gallate (ECG), (-)-epigallocatechin gallate (EGCG), (-)-gallocatechin gallate (GCG), total amount of catechins and ester type catechins showed a decreasing trend. Tea polyphenols, phenol ammonia ratio, (-)-epicatechin (EC), total amount of catechins presented a downward trend at first then went up with prolonging the processing time. (-)-Epigallocatechin (EGC) decreased first then increased, but decreased again at last period of the spreading processing, while the catechin (C) content increased first, decreased then and increased again lastly. Change of moisture content had a positive correlation with EC, but a negative correlation with soluble sugar content, neither of which was significant. Significant positive correlations of moisture content with phenol ammonia ratio, EGC, EGCG, GCG, ECG, total amount of catechins and ester type catechins, however were found. In particular, the correlation coefficient with EGCG could reach 0.99. In addition, moisture content showed extremely significant negative correlation with contents of amino acids and C.

贵州省科技重大茶叶专项（20080015），贵州省优秀科技教育人才省长专项（201229），贵州省创新平台专项（20104008）