闷黄过程中黄茶生化成分变化及其影响因子研究进展

doi:10.13305/j.cnki.jts.2015.03.001

Abstract

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

CLC Number:

TS272.5

HUA Jinjie, JIANG Yongwen, YUAN Haibo, YIN Junfeng, ZHONG Weibiao, YU Shuping, XIE Qiantu. Review on the Changes of Biochemical Components and the Influencing Factors in Piling Process of Yellow Tea[J]. Journal of Tea Science, 2015, 35(3): 203-208.

References

[1] 田敏, 孙志国, 刘之杨, 等. 我国黄茶的地理标志与文化遗产研究[J]. 江西农业学报, 2014, 26(6): 97-101.
[2] 梅宇, 申卫伟, 伍萍. 2013全国黄茶产销形势分析报告[J]. 茶世界, 2013(11): 48-54.
[3] 刘晓慧, 王日为, 张丽霞, 等. 山东黄茶加工工艺的研究[J]. 中国茶叶加工, 2010(2): 27-30.
[4] 陈玲, 周跃斌, 王准. 闷黄对黄茶品质形成的影响研究[J]. 茶叶通讯, 2012, 39(2): 8-11.
[5] 杨涵雨, 周跃斌, 王准, 等. 闷黄过程中供氧量对黄茶品质的影响[J]. 农产品加工, 2014(6): 15-17, 21.
[6] Jayasekera S, Molan A L, Garg M, et al. Variation in antioxidant potential and total polyphenol content of fresh and fully-fermented Sri Lankan tea[J]. Food chemistry, 2011, 125(2): 536-541.
[7] 汪多仁. 茶多酚的开发与应用进展[J]. 饮料工业, 2011(1): 11-14.
[8] 周继荣, 陈玉琼, 孙娅, 等. 鹿苑茶加工过程中品质的变化[J]. 华中农业大学学报, 2005, 24(1): 88-92.
[9] 周继荣, 倪德江, 陈玉琼, 等. 黄茶加工过程品质变化的研究[J]. 湖北农业科学, 2004(1): 93-95.
[10] 龚永新, 金华君. 闷堆对黄茶滋味影响的研究[J]. 茶叶科学, 2000, 20(2): 110-113.
[11] 陈昌辉, 邓小丽, 张跃华, 等. 蒙顶黄芽新工艺条件下品种适制性研究[J]. 湖北农业科学, 2013, 52(18): 4403-4406.
[12] 速晓娟, 郑晓娟, 杜晓, 等. 蒙顶黄芽主要成分含量及组分分析[J]. 食品科学, 2014, 34(12): 108-114.
[13] 刘晓. 蒙顶黄芽加工及品质成分变化的研究[D]. 成都:四川农业大学, 2011: 49.
[14] 金心怡, 柯国良, 郝志龙, 等. 远红外萎凋与遮阳萎凋对铁观音品质的影响[C]//中国茶叶学会. 茶叶科技创新与产业发展学术研讨会论文集. 2009: 339-346.
[15] Owuor P O, Tsushida T, Horita H, et al. Effects of artificial withering on the chemical composition and quality of black tea[J]. Tropical science, 1987(27): 159-166.
[16] 郑红发, 粟本文, 王准, 等. 高档黄茶适制品种筛选研究[J]. 茶叶通讯, 2012, 38(4): 26-28.
[17] 刘汉焱, 冯红钰, 罗莲凤, 等. 桂热1号黄茶加工工艺研究初报[J]. 农业研究与应用, 2013(4): 29-31.
[18] 杨涵雨, 周跃斌. 黄茶品质影响因素及加工技术研究进展[J]. 茶叶通讯, 2013, 40(2): 20-23.
[19] 刘晓, 齐桂年, 胥伟. 黄茶品质形成机理研究进展[J]. 福建茶叶, 2009, 32(4): 2-4.
[20] 梁光志, 刘汉焱, 罗莲凤, 等. 桂热2号黄茶采制工艺[J]. 中国热带农业, 2013(6): 64-65.
[21] 杨伟丽, 肖文军. 加工工艺对不同茶类主要生化成分的影响[J]. 湖南农业大学学报: 自然科学版, 2001, 27(5): 384-386.
[22] 刘晓慧, 张丽霞, 王日为, 等. 顶空固相微萃取-气相色谱-质谱联用法分析黄茶香气成分[J]. 食品科学, 2010, 30(16): 239-243.
[23] 侯冬岩, 刁全平, 吴艳艳, 等. 黄茶挥发性成分的 HS-SPME-GC/MS分析[J]. 鞍山师范学院学报, 2014, 16(2): 5-8.
[24] 王家明, 王彩娇, 王超, 等. CTC顶空固相微萃取-气质联用法分析霍山黄芽茶叶的香气成分[J]. 中国实验方剂学杂志, 2012, 18(18): 85-87.
[25] 刘晓慧. 山东黄茶叶加工工艺及品质研究[D]. 泰安:山东农业大学, 2010: 19.
[26] 陈宗道, 周才琼, 童华荣. 茶叶化学工程学[M]. 重庆: 西南师范大学出版社, 1999: 67-70.
[27] Choudhury D, Bajaj K L.Role of chlorophylls, amino acids and sugars in tea[J]. Two and a Bud, 1980, 27(1): 16-20.
[28] 包小村. 黄茶历史、文化、工艺研究[C]//湖南省茶叶学会. 湖南省茶叶学会2011年学术年会论文集. 2011: 6.
[29] 周继荣, 倪德江. 黄茶品质形成机理及加工工艺研究进展[J]. 蚕桑茶叶通讯, 2003(3): 5-6.
[30] 江用文. 中国茶产品加工[M]. 上海: 上海科学技术出版社, 2011: 182-183.
[31] 宛晓春. 茶叶生物化学[M]. 3版. 北京: 中国农业出版社, 2003: 278-279.
[32] 陈斌. 黄茶加工工艺[J]. 农村新技术, 2008(12): 68-69.
[33] 周继荣, 陈玉琼, 孙娅, 等. 鹿苑茶闷堆工艺研究[J]. 食品科学, 2006, 26(11): 107-111.
[34] 刘汉焱, 冯红钰, 罗莲凤, 等. 不同闷黄处理对桂热1号黄茶品质的影响[J]. 中国热带农业, 2013(1): 52-53.
[35] 郭雅丹, 汪婷, 曾艳, 等. 早生优质茶树新品种‘川农黄芽早’黄茶适制性研究[J]. 西南农业学报, 2013, 26(2): 446-450.
[36] 张云仙. 霍山黄芽与君山银针及蒙顶黄芽主要化学成分的比较分析[J]. 茶业通报, 1981(6): 32-33.
[37] 周继荣, 陈玉琼, 余志, 等. 鹿苑茶机械化加工技术研究[J]. 茶叶科学, 2005, 25(2): 141-145.
[38] 周继荣, 陈玉琼, 倪德江. 鹿苑茶机械加工技术[J]. 中国茶叶加工, 2005(1): 33, 37.
[39] 蔡烈伟, 孔福生. 鹿苑茶机制技术研究报告[J]. 中国茶叶加工, 1999(3): 32-35.
[40] 郑红发, 张亚莲, 常硕其, 等. 沩山毛尖加工工艺改进研究[J]. 茶叶通讯, 2008, 35(1): 10-13.
[41] 梅礼勇. 霍山黄芽机械加工技术工艺初探[J]. 农机使用与维修, 2014(7): 46.
[42] 章意文, 张德宏. 霍山黄芽加工技术[J]. 农村新技术: 加工版, 2011(8): 43-45.
[43] 李帮东. 微波技术在霍山黄芽生产线上的应用[J]. 中国茶叶, 2009, 31(11): 22-23.

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

PDF (PC)

Knowledge

Cited

Abstract

Cite this article

share this article

References

Related Articles 15

Metrics

Comments

Recommended 10

[1]	AN Qi, QIU Tong, ZHANG Ying, XIAO Mingji, CHEN Aini, SHENG Caiyan, DAI Qianying. Study on the Preference of Large Yellow Tea Based on Consumers with Different Ages [J]. Journal of Tea Science, 2022, 42(3): 435-446.
[2]	CUI Lidan, ZHANG Xianglin, XIANG Xi, LI Lanlan, QU Qingyun, XU Yangyang, WANG Jiguo, LIU Feng, GONG Zhihua, XIAO Wenjun. The Effect of Initial Microwave Drying on Black Tea Quality [J]. Journal of Tea Science, 2021, 41(3): 406-418.
[3]	HUANG Fangfang, LI Qin, HUANG Jian'an. Research Progress of Tea Rhizosphere Microorganisms [J]. Journal of Tea Science, 2020, 40(6): 715-723.
[4]	NIU Siyun, NI Kang, ZHAO Chenguang, MA Lifeng, RUAN Jianyun. Characteristics of Soil Nitrification Potential in Different Tea Gardens of China [J]. Journal of Tea Science, 2019, 39(6): 731-741.
[5]	FAN Fangyuan, YANG Xiaolei, GONG Shuying, GUO Haowei, LI Chunlin, QIAN Hong, HU Jianping. The Effect of Technological Factors on Yellow Tea Quality and Taste-chemical Constituents in the Yellowing Process [J]. Journal of Tea Science, 2019, 39(1): 63-73.
[6]	BOUPHUN Tunyaluk, XU Wei, JIANG Yihe, ZHU Qi. Miang (Thai Fermented Tea) and Its Cuisine [J]. Journal of Tea Science, 2017, 37(6): 645-652.
[7]	ZHONG Qiusheng, LIN Zhenghe, ZHANG Hui, CHEN Zhihui, YOU Xiaomei, SHAN Ruiyang, CHEN Changsong. Effects of Different Potassium Levels on Main Biochemical Components of Fresh Leaves of Tea Seedlings [J]. Journal of Tea Science, 2017, 37(1): 49-59.
[8]	ZHAO Renliang, TAN Jihui, LU Qinhua, WU Dan, ZHU Qi. Biological Characterization of Fungi Involved in Fu Brick Tea Fermentation [J]. Journal of Tea Science, 2016, 36(2): 160-168.
[9]	HUA Jinjie, YUAN Haibo, WANG Weiwei, JIANG Yongwen, LIU Qianlu, CHEN Gensheng, WANG Fang. Effect of Withering Temperature on Dynamic Changes of Main Biochemical Components and Enzymatic Activity of Tea Fresh Leaves [J]. Journal of Tea Science, 2015, 35(1): 73-81.
[10]	LI Xuelian, FANG Zhiguo, XIA Huilong. Preliminary Research on Induced Biodegradation of PCBs of Tea Saponin [J]. Journal of Tea Science, 2015, 35(1): 91-96.
[11]	ZHONG Qiusheng, LIN Zhenghe, CHEN Changsong, CHEN Zhihui, YOU Xiaomei, CHEN Rongbing. Effects of Baking Temperature on Quality and Chemical Components of Jiulongpao Oolong Tea [J]. Journal of Tea Science, 2014, 34(1): 9-12.
[12]	WU Quan-cong, CHEN Fang-jing, LEI Yong-hong, ZHANG Jing-ze, ZHOU Guo-hua, ZHOU Hui-juan. Analysis on the Occurrence and Its Influencing Factors of Tea Blister Blight in Lishui City [J]. Journal of Tea Science, 2013, 33(2): 131-139.
[13]	ZHANG Chun-hua, SHAN Zhi-guo, YUAN Wen-xia, LI Ya-li, SUN Ting-ting, QIN Tai-feng, XIA Kai-guo, REN Hong-tao, LI Guo-rong, ZHOU Hong-jie. Effects on Aroma Composition of Pu-erh Tea under Solide State Fermentation with Different Beneficial Microorganisms [J]. Journal of Tea Science, 2010, 30(4): 251-258.
[14]	ZHOU Ji-rong, CHEN Yu-qiong, YU Zhi, SUN Ya, ZHANG Wei-ping, NI De-jiang*. Studies on the Mechanizing Technology of Luyuan Tea [J]. Journal of Tea Science, 2005, 25(2): 141-145.
[15]	HAN Wen-yan, SHI Yuan-zhi, MA Li-feng, RUAN Jian-yun, XU Yun-wen. Sulphur Status and Its Adsorbing Characteristic in Soils of Tea Garden [J]. Journal of Tea Science, 2003, 23(s1): 27-33.