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茶叶科学 ›› 2015, Vol. 35 ›› Issue (3): 203-208.doi: 10.13305/j.cnki.jts.2015.03.001

• •    下一篇

闷黄过程中黄茶生化成分变化及其影响因子研究进展

滑金杰1, 江用文1, 袁海波1,*, 尹军峰1,*, 钟维标2, 余书平3, 谢前途4   

  1. 1. 中国农业科学院茶叶研究所,浙江省茶叶加工工程重点实验室,国家茶产业工程技术研究中心,农业部茶树生物学与资源利用重点实验室,浙江 杭州 310008;
    2. 平阳县天韵茶叶有限公司,浙江 温州 325000;
    3. 开化县林业特产局,浙江 衢州 324000;
    4. 平阳县特产站,浙江 温州 325400
  • 收稿日期:2014-12-12 修回日期:2015-01-20 出版日期:2015-06-15 发布日期:2019-08-23
  • 通讯作者: * 192168092@tricaas.com.
  • 作者简介:滑金杰,男,硕士,主要从事茶叶加工与质量控制研究。
  • 基金资助:
    中国农业科学院科技创新工程(CAAS-ASTIP-TRICAAS)、浙江省富民强县科技项目(2013-19)

Review on the Changes of Biochemical Components and the Influencing Factors in Piling Process of Yellow Tea

HUA Jinjie1, JIANG Yongwen1, YUAN Haibo1,*, YIN Junfeng1,*, ZHONG Weibiao2, YU Shuping3, XIE Qiantu4   

  1. 1. Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Processing Engineer of Zhejiang Province, National Engineering Technology Research Center for Tea Industry, Key Laboratory of Tea Biology and Resources Utilization Ministry of Agriculture, Hangzhou 310008, China;
    2. Pingyang Tianyun Tea Co., Ltd., Wenzhou 325000, China;
    3. Forestry specialty bureau of Kaihua county, Quzhou 324000, China;
    4. Specialty station of Pingyang county, Wenzhou 325400, China
  • Received:2014-12-12 Revised:2015-01-20 Online:2015-06-15 Published:2019-08-23

摘要: 闷黄过程中,黄茶中的生化成分在湿热作用下发生剧烈变化,如叶绿素因湿热引起的氧化降解反应而含量锐减;儿茶素因氧化和异构化反应,其组分及比例发生明显改变;氨基酸和可溶性糖含量亦有所变化等。这些变化为形成黄茶黄汤黄叶、醇爽口感等独特品质奠定了重要的物质基础。文章对闷黄过程中,黄茶主要品质成分和微生物动态变化规律,以及闷黄工艺关键影响因子等进行了综述,并对闷黄工艺研究趋势作了展望。

关键词: 黄茶, 闷黄, 生化成分, 微生物, 影响因子

Abstract: During the piling process, dramatic changes of biochemical components in tea leaves are occurred under heat and humid effects: the content of chlorophyll drops sharply under oxidative degradation reactions, the composition and proportion of catechins are significantly changed under oxidation and isomerization reactions, the contents of amino acids and soluble sugar are also been changed. These changes provide an important material foundation for the unique quality formation of yellow tea: yellow soup, yellow leaves, mellow taste, etc. This paper reviewed the dynamic variation of quality biochemical compositions and microorganism in the piling process, the key influencing factors of piling process, as well as puts the prospects for the future research trends of piling technology.

Key words: yellow tea, piling process, biochemical components, microorganism, influencing factors

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