Recent Advance on Quality Characteristics and Health Effects of Dark Tea

WANG Ruru; XIAO Mengchao; LI Daxiang; LING Tiejun; XIE Zhongwen

doi:10.13305/j.cnki.jts.2018.02.001

PDF(765 KB)

Journal of Tea Science ›› 2018, Vol. 38 ›› Issue (2) : 113-124. DOI: 10.13305/j.cnki.jts.2018.02.001

Recent Advance on Quality Characteristics and Health Effects of Dark Tea

WANG Ruru, XIAO Mengchao, LI Daxiang, LING Tiejun, XIE Zhongwen^*

Author information +

History +

Abstract

Dark tea is made from fresh leaves or mature shoots of tea plants (Camellia sinensis). Its manufacture process includes fixing, rolling, stacking and drying. The healthy benefits of dark tea attracted much attention. So far, a large number of in vitro experiments and animal model studies have revealed the potentially preventive effects of functional components in dark tea on some diseases, including hyperglycemia, hypertension, hyperlipidemia and many other diseases. During the past ten years, there had made a huge advance in research on functional components and healthy benefits of dark tea. These results not only provided a reliable theoretical basis for better understanding of health effects of dark tea, but also played an important role in promoting dark tea consumption. In this paper, the characteristics of dark tea and the progress of health effects of dark tea during the past five years were reviewed. The direction for future research was also proposed.

Key words

dark tea / health effects / quality characteristics / recent advances

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

WANG Ruru, XIAO Mengchao, LI Daxiang, LING Tiejun, XIE Zhongwen. Recent Advance on Quality Characteristics and Health Effects of Dark Tea[J]. Journal of Tea Science. 2018, 38(2): 113-124 https://doi.org/10.13305/j.cnki.jts.2018.02.001

References

[1] Cao Z H, Gu D H, Lin Q Y, et al.Effect of Pu-erh tea on body fat and lipid profiles in rats with diet-induced obesity[J]. Phytotherapy Research Ptr, 2011, 25(2): 234-238.
[2] 宛晓春. 茶叶生物化学[M]. 3版. 北京: 中国农业出版社, 2003.
[3] 安徽农学院. 制茶学[M]. 2版. 北京: 中国农业出版社, 1989.
[4] 杨崇仁, 陈可可, 张颖君. 茶叶的分类与普洱茶的定义[J]. 茶叶学报, 2006(2): 37-38.
[5] 禹超, 叶素丹, 邹新武, 等. 不同黑茶理化成分研究[J]. 食品科技, 2013(5): 78-81.
[6] 雷雨. 我国不同类别黑茶品质差异的研究[D]. 长沙: 湖南农业大学, 2010.
[7] Syu K Y, Lin C L, Huang H C, et al.Determination of theanine, GABA, and other amino acids in green, Oolong, black, and Pu-erh teas with dabsylation and high-performance liquid chromatography[J]. Journal of Agricultural & Food Chemistry, 2008, 56(17): 7637-7643.
[8] Wang Q, Peng C, Gong J.Effects of enzymatic action on the formation of theabrownin during solid state fermentation of Pu-erh tea[J]. Journal of the Science of Food & Agriculture, 2011, 91(13): 2412-2418.
[9] 林智, 吕海鹏, 崔文锐, 等. 普洱茶的抗氧化酚类化学成分的研究[J]. 茶叶科学, 2006, 26(2): 112-116.
[10] 吕海鹏, 林智, 谷记平, 等. 普洱茶中的没食子酸研究[J]. 茶叶科学, 2007, 27(2): 104-110.
[11] 折改梅, 陈可可, 张颖君, 等. 8-氧化咖啡因和嘧啶类生物碱在普洱熟茶中的存在[J]. 植物分类与资源学报, 2007, 29(6): 713-716.
[12] Lv H P, Lin Z, Tan J F, et al.Contents of fluoride, lead, copper, chromium, arsenic and cadmium in Chinese Pu-erh tea[J]. Food Research International, 2013, 53(2): 938-944.
[13] 龚加顺, 周红杰, 张新富, 等. 云南晒青绿毛茶的微生物固态发酵及成分变化研究[J]. 茶叶科学, 2005, 25(4): 300-306.
[14] 王银诚, 袁海波, 江用文, 等. 黑茶品质成分及加工研究进展[J]. 中国农学通报, 2016, 32(22): 194-199.
[15] Fu J, Lv H, Chen F.Diversity and variation of bacterial community revealed by MiSeq sequencing in Chinese dark teas[J]. Plos One, 2016, 11(9): 1-12.
[16] 付秀娟, 宋文军, 徐咏全, 等. 不同种类微生物对普洱茶发酵过程的影响[J]. 茶叶科学, 2012, 32(4): 325-330.
[17] 何煜波, 姜爱丽, 胡文忠, 等. 黑茶加工工艺与保健功能研究[J]. 安徽农业科学, 2012, 40(27): 13595-13597.
[18] 曾斌, 向阳, 梁敏敏, 等. 安化黑茶加工过程中的微生物关系及保健功能研究进展[J]. 食品安全质量检测学报, 2015(5): 1536-1541.
[19] 胡治远, 刘素纯, 赵运林, 等. 茯砖茶生产过程中微生物动态变化及优势菌鉴定[J]. 食品科学, 2012, 33(19): 244-248.
[20] 赵雪丰, 彭传燚, 谷勋刚. 普洱茶渥堆过程中茶多糖及果胶变化研究[J]. 安徽农业大学学报, 2012, 39(4): 580-583.
[21] 王秋霜, 吴华玲, 凌彩金. 普洱茶理化品质及特征“陈香”物质基础研究[J]. 食品工业科技, 2017, 38(5): 308-314.
[22] Zhang Y, Skaar I, Sulyok M, et al.The microbiome and metabolites in fermented Pu-erh tea as revealed by high-throughput sequencing and quantitative multiplex metabolite analysis[J]. Plos One, 2016, 11(6): 1-18.
[23] 徐书泽. 六堡茶中真菌的多样性分析[D]. 南宁: 广西大学, 2014.
[24] Haas D, Pfeifer B, Reiterich C, et al.Identification and quantification of fungi and mycotoxins from Pu-erh tea[J]. International Journal of Food Microbiology, 2013, 166(2): 316-322.
[25] 胥伟, 吴丹, 姜依何, 等. 黑茶微生物研究:从群落组成到安全分析[J]. 食品安全质量检测学报, 2016(9): 3541-3552.
[26] Baldermann S, Yang Z, Katsuno T, et al.Discrimination of green, Oolong, and black teas by GC-MS analysis of characteristic volatile flavor compounds[J]. American Journal of Analytical Chemistry, 2014, 5(9): 620-632.
[27] 吕海鹏, 张悦, 杨停, 等. 影响普洱熟茶香气品质的关键香气成分分析[J]. 现代食品科技, 2015(12): 394-399.
[28] 张亚, 李卫芳, 肖斌. 25个湖南、陕西茯砖茶样品挥发性成分的HS-SPME-GC-MS分析[J]. 西北农林科技大学学报(自然科学版), 2017, 45(2): 151-160.
[29] Lv H P, Zhang Y, Shi J, et al.Phytochemical profiles and antioxidant activities of Chinese dark teas obtained by different processing technologies[J]. Food Research International, 2017, 100(Pt 3): 486-493.
[30] 何华锋, 朱宏凯, 董春旺,等. 黑茶香气化学研究进展[J]. 茶叶科学, 2015, 35(2): 121-129.
[31] Lv H P, Zhong Q S, Zhi L, et al.Aroma characterisation of Pu-erh tea using headspace-solid phase microextraction combined with GC/MS and GC-olfactometry[J]. Food Chemistry, 2012, 130(4): 1074-1081.
[32] 吕海鹏, 钟秋生, 林智. 陈香普洱茶的香气成分研究[J]. 茶叶科学, 2009, 29(3): 219-224.
[33] 陈婷, 蒋明忠, 彭文, 等. 基于电子鼻技术对云南普洱熟茶的香气品质判别[J]. 西南农业学报, 2017, 30(2): 339-344.
[34] 张亚, 黄亚亚, 梁艳, 等. 黑茶渥堆工艺研究进展[J]. 食品与机械, 2017, 33(3): 216-220.
[35] 杨抚林, 邓放明, 赵玲艳, 等. 黑茶微生物学研究进展[J]. 微生物学杂志, 2006, 26(1): 81-84.
[36] Kangmo K, Jiyoung K, Hyejin P, et al.Application of metabolomics in the analysis of manufacturing type of pu-erh tea and composition changes with different postfermentation year[J]. J Agric Food Chem, 2010, 58(1): 345-352.
[37] 王茹芸, 李亚莉, 周红杰. 普洱茶中氨基酸与贮期、级别及品质关系的研究[J]. 西南农业学报, 2012, 25(4): 1222-1226.
[38] 杨希, 陈杰, 张春枝, 等. 普洱茶发酵过程中茶多酚和茶色素的变化[J]. 农业机械, 2012(8): 118-120.
[39] 折改梅, 张香兰, 陈可可, 等. 茶氨酸和没食子酸在普洱茶中的含量变化[J]. 植物分类与资源学报, 2005, 27(5): 572-576.
[40] 卢邦俊, 范必威, 甄云鹏, 等. 高效液相色谱法测定中国茶中的黄酮醇[J]. 天然产物研究与开发, 2006(6): 160-164.
[41] 王秋霜, 吴华玲, 凌彩金, 等. 普洱茶理化品质及特征“陈香”物质基础研究[J]. 食品工业科技, 2017, 38(5):308-314.
[42] 李适, 谌滢, 傅冬和, 等. 不同年份茯砖茶感官品质研究[J]. 茶叶科学, 2016, 36(5): 500-504.
[43] 郭颖, 陈琦, 黄峻榕, 等. 茶叶滋味与其品质成分的关系[J]. 茶叶通讯, 2015, 42(3): 13-15.
[44] 陈智雄, 齐桂年, 邹瑶, 等. 黑茶调节脂质代谢的物质基础及机理研究进展[J]. 茶叶科学, 2013, 33(3): 242-252.
[45] Kuo K L, Weng M S, Chiang C T, et al.Comparative studies on the hypolipidemic and growth suppressive effects of oolong, black, pu-erh, and green tea leaves in rats[J]. Journal of Agricultural & Food Chemistry, 2005, 53(2): 480-489.
[46] Kautzky-Willer A, Lemmens-Gruber R.Obesity and diabetes[M]. Sex and gender differences in pharmacology. Springer Berlin Heidelberg, 2013: 307-340.
[47] World Health Organization technical report series. Obesity: preventing and managing the global epidemic. Report of a WHO consultation[J]. World Health Organization Technical Report, 1998, 15(1): 18-30.
[48] Jensen G S, Beaman J L, He Y, et al.Reduction of body fat and improved lipid profile associated with daily consumption of a Puer tea extract in a hyperlipidemic population: a randomized placebo-controlled trial[J]. Clinical Interventions in Aging, 2016, 11(1): 367-376.
[49] Huang H C, Lin J K.Pu-erh tea, green tea, and black tea suppresses hyperlipidemia, hyperleptinemia and fatty acid synthase through activating AMPK in rats fed a high-fructose diet[J]. Food & Function, 2012, 3(2): 170-177.
[50] 熊昌云. 普洱茶降脂减肥功效及作用机理研究[D]. 杭州: 浙江大学, 2012.
[51] 王蝶, 黄建安, 叶小燕, 等. 茯砖茶减肥作用研究[J]. 茶叶科学, 2012, 32(1): 81-86.
[52] 刘仲华. 黑茶化学物质组学与降脂减肥作用机理研究[D]. 北京: 清华大学, 2014.
[53] 叶小燕. 黑茶减肥作用及其机理研究[D]. 长沙: 湖南农业大学, 2012.
[54] 李苏. 黑茶提取物对脂肪变性模型的干预及脂质代谢相关基因的影响[D]. 长沙: 湖南农业大学, 2013.
[55] 熊昌云, 彭远菊, 王兴华, 等. 普洱茶不同溶剂提取组分降脂减肥作用的比较研究[J]. 茶叶科学, 2012, 32(6): 543-551.
[56] 张聪. 复方黑茶饮料降血脂功效的研究及评价[D]. 扬州: 扬州大学, 2014.
[57] 杨丽. 冠突散囊菌生药学研究及复方黑茶颗粒的研制[D]. 济南: 山东中医药大学, 2012.
[58] Kumar C S V S, Reddy K K, Reddy A G, et al. Protective effect of lactobacillus plantarum, 21, a probiotic on trinitrobenzenesulfonic acid-induced ulcerative colitis in rats[J]. International Immunopharmacology, 2015, 25(2): 504-510.
[59] Dao M C, Everard A, Aronwisnewsky J, et al.Akkermansia muciniphila and improved metabolic health during a dietary intervention in obesity: relationship with gut microbiome richness and ecology[J]. Gut, 2016, 65(3): 426-436.
[60] Solovyeva O.P374 Probiotics can extend remission of ulcerative colitis[J]. Journal of Crohns & Colitis, 2014, 8(S1): S221.
[61] Yang C S, Zhang J, Zhang L, et al.Mechanisms of body weight reduction and metabolic syndrome alleviation by tea[J]. Molecular Nutrition & Food Research, 2016, 60(1): 160-174.
[62] Huang H C, Lin J K.Pu-erh tea, green tea, and black tea suppresses hyperlipidemia, hyperleptinemia and fatty acid synthase through activating AMPK in rats fed a high-fructose diet[J]. Food & Function, 2012, 3(2): 170-177.
[63] 胡金芳, 王根辈, 徐阎, 等. 普洱茶水提物与吡格列酮联合应用降糖功效研究[J]. 茶叶科学, 2015, 35(2): 158-164.
[64] 黄颂, 刘仲华, 黄建安, 等. 茯茶水提物对Ⅱ型糖尿病小鼠糖代谢紊乱的干预作用[J]. 茶叶科学, 2016, 36(3): 250-260.
[65] 栗志文, 王媛媛, 王根辈, 等. 普洱茶提取物与绿茶提取物降糖功效的研究[J]. 茶叶科学, 2014, 34(5): 428-434.
[66] Cao H.Polysaccharides from Chinese tea: recent advance on bioactivity and function[J]. International Journal of Biological Macromolecules, 2013, 62(11): 76-79.
[67] 陈维维. 茶多糖对糖尿病db/db小鼠心肌保护作用的初步研究[D]. 石家庄: 河北医科大学, 2014.
[68] 滕翠琴, 刘仲华, 龚受基, 等. 六堡茶对胰岛素抵抗3T3-L1脂肪细胞糖脂代谢的影响[J]. 茶叶科学, 2014, 34(3): 230-238.
[69] Fu D, Ryan E P, Huang J, et al.Fermented Camellia sinensis, Fuzhuan tea, regulates hyperlipidemia and transcription factors involved in lipid catabolism[J]. Food Research International, 2011, 44(9): 2999-3005.
[70] 冯桥, 王志萍, 徐奎, 等. 金花茶叶降血糖胶囊辅助治疗2型糖尿病的临床观察[J]. 广西中医药, 2015, 38(5): 32-33.
[71] Cheng Q, Cai S, Ni D, et al.In vitro antioxidant and pancreatic α-amylase inhibitory activity of isolated fractions from water extract of Qingzhuan tea[J]. Journal of Food Science & Technology, 2015, 52(2): 928-935.
[72] FANG, Chongye, WANG Xuanjun, HUANG Yewei, et al.Caffeine is responsible for the bloodglucose-lowering effects of green tea and Puer tea extractsin BALB/c mice[J]. Chinese Journal of Natural Medicines, 2015, 13(8): 595-601.
[73] Han M, Zhao G, Wang Y, et al.Safety and anti-hyperglycemic efficacy of various tea types in mice[J]. Scientific Reports, 2016(6): 35699. doi:10.1038/srep31703.
[74] Xu P, Chen H, Wang Y, et al.Oral administration of puerh tea polysaccharides lowers blood glucose levels and enhances antioxidant status in alloxan-induced diabetic mice[J]. Journal of Food Science, 2012, 77(11): H246-H252.
[75] Hodgson J M, Devine A, Puddey I B, et al.Tea intake is inversely related to blood pressure in older women[J]. Journal of Nutrition, 2003, 133(9): 2883-2886.
[76] Zhen Y S, Chen Z M, Cheng S J, et al.Tea: bioactivity and therapeutic potential[M]. Taylor & Francis Inc, 2002, 151-169.
[77] 李彦川, 李欣欣, 周王谊, 等. 普洱茶水提物与硝苯地平联用降压效果研究[J]. 茶叶科学, 2015, 35(2): 165-170.
[78] 李欣欣, 莫红梅, 马晓慧, 等. 普洱茶提取物对自发性高血压大鼠降压研究[J]. 茶叶科学, 2012, 32(5): 457-460.
[79] Rogers P J, Smith J E, Heatherley S V, et al.Time for tea: mood, blood pressure and cognitive performance effects of caffeine and theanine administered alone and together[J]. Psychopharmacology, 2008, 195(4): 569-577.
[80] 毛彦, 黄丽, 韦保耀, 等. 广西六堡茶“金花”菌的分离与分子鉴定[J]. 茶叶科学, 2013(6):556-561.
[81] 李莹. 冠突散囊菌化学成分及其抗氧化活性研究[D]. 北京: 北京中医药大学, 2014.
[82] 刘婷, 李颂, 张赓, 等. 冠突散囊菌和茯砖茶的健康功效[J]. 食品研究与开发, 2016, 37(5): 208-212.
[83] 衣喆, 刘婷, 陈然, 等. 金花黑茶对BALB/c小鼠通便和调节肠道菌群的作用[J]. 食品科技, 2016(6): 61-66.
[84] 刘建, 彭春秀, 盛军, 等. 普洱茶茶褐素对大鼠尿液影响的代谢组学研究[J]. 茶叶科学, 2016, 36(5): 491-499.
[85] 何英姿, 逯钊琦, 陈艳芳, 等. 六堡茶茶褐素的提取工艺及其抗氧化活性研究[J]. 安徽农业科学, 2012, 40(35): 17301-17303.
[86] 岳随娟, 刘建, 龚加顺. 普洱茶茶褐素对大鼠肠道菌群的影响[J]. 茶叶科学, 2016, 36(3): 261-267.
[87] 朱晟易, 童钰铃, 赵奕, 等. 普洱茶对非酒精性脂肪肝大鼠肠道脂肪吸收及粘膜屏障的干预研究[J]. 茶叶科学, 2016, 36(3): 237-244.
[88] 李世刚, 郑倩倩, 何建刚, 等. 湖北青砖茶对IBS-D模型大鼠肠道敏感性的影响[J]. 茶叶科学, 2016, 36(3): 245-249.
[89] 吴香兰, 刘仲华, 曹丹, 等. 茯砖茶对小鼠肠道免疫功能调节作用的研究[J]. 茶叶科学, 2013, 33(2): 125-130.
[90] 吴香兰. 黑茶改善小鼠胃肠道功能的实验研究[D]. 长沙: 湖南农业大学, 2013.
[91] 张鑫, 马丽苹, 张芸, 等. 茶叶儿茶素对肠道微生态的调节作用[J]. 食品科学, 2013, 34(5): 232-237.
[92] 金莉莎. 茶对肠道功能调节作用的研究[D]. 长沙: 湖南农业大学, 2013.
[93] 王秋萍, 龚加顺. “紫娟”普洱茶茶褐素对高脂饮食大鼠生长发育的影响[J]. 茶叶科学, 2012, 32(1): 87-94.
[94] 刘洪娟, 吕翠, 刘晓丽, 等. 普洱茶对慢性铅暴露致肾炎症损伤的保护作用及机制研究[J]. 茶叶科学, 2014, 34(5): 442-450.
[95] Yan S J, Wang L, Li Z, et al.Inhibition of Advanced glycation end product formation by Pu-erh tea ameliorates progression of experimental diabetic nephropathy[J]. Journal of Agricultural & Food Chemistry, 2012, 60(16): 4102-4110.
[96] Lambert J D, Kennett M J, Sang S, et al.Hepatotoxicity of high oral dose (-)-epigallocatechin-3-gallate in mice[J]. Food & Chemical Toxicology, 2010, 48(1): 409-416.
[97] 王岳飞, 施小云, 徐平, 等. 茶多酚片治疗慢性肾小球肾炎的临床观察[J]. 茶叶科学, 2011, 31(1): 22-26.
[98] Cooper R.Green tea and theanine: health benefits[J]. International Journal of Food Sciences & Nutrition, 2012, 63(sup1):90-97.
[99] 张建海, 冯彬彬. 茶叶主要药效成分的药理作用及应用[J]. 宁夏农林科技, 2012, 53(1): 84-85.
[100] Nagai K, Oda A, Konishi H.Theanine prevents doxorubicin-induced acute hepatotoxicity by reducing intrinsic apoptotic response[J]. Food and Chemical Toxicology, 2015, 78: 147-152.
[101] 宋家乐. 茯砖茶对H2O2诱发LLC-PK1细胞损伤的保护作用[J]. 茶叶科学, 2012, 32(6): 539-542.
[102] 周端, 刘淑敏, 黄惠华. 发酵程度不同的茶浸提液抗氧化能力比较及茶多酚细胞抗氧化活性研究[J]. 食品科技, 2014(9): 216-222.
[103] 宋家乐, 周燕园, 赵超超, 等. 六堡茶总黄酮对老龄小鼠抗氧化功能的影响[J]. 食品研究与开发, 2016, 37(20): 173-176.
[104] Fan W, Chen Y, Sun J, et al.Effects of tea polyphenol on quality and shelf life of pork sausages[J]. Journal of Food Science & Technology, 2014, 51(1): 191-195.
[105] Giroux H J, Grandpré G D, Fustier P, et al.Production and characterization of Cheddar-type cheese enriched with green tea extract[J]. Dairy Science & Technology, 2013, 93(3): 241-254.
[106] Chen Z, Lin Z.Tea and human health: biomedical functions of tea active components and current issues[J]. Journal of Zhejiang University-Science B, 2015, 16(2): 87-102.
[107] Wang D, Wang Y, Wan X, et al.Green tea polyphenol (-)-epigallocatechin-3-gallate triggered hepatotoxicity in mice: Responses of major antioxidant enzymes and the Nrf2 rescue pathway[J]. Toxicology & Applied Pharmacology, 2015, 283(1): 65-74.