摘要
近年来,具有独特品质特征的中小叶种红茶深受消费者喜爱。茶黄素作为红茶中的重要生物活性物质,与红茶的色、香、味及其品质密切相关。可见,提高茶黄素的含量对于提高中小叶种红茶品质有着重要意义。本文综述了茶黄素的形成及提高红茶茶黄素含量的技术措施,以期为提高中小叶种红茶茶黄素含量及其品质提供参考。
In recent years,the black tea of middle and small leaves with unique quality characteristics is favored by consumers.Theaflavin,as an important bioactive substance in black tea,is closely related to the color,aroma,taste and quality of black tea.Therefore,it is of great significance to increase the content of theaflavin for improving the quality of middle lobular black tea.This paper reviewed the formation of theaflavin and the technical measures to improve the content of theaflavin in black tea,in order to provide reference for increasing the content and quality of theaflavin in black tea of middle and small leaves.
作者
宫连瑾
薄佳慧
杜哲儒
杨益欢
肖力争
GONG Lian-jin;BO Jia-hui;DU Zhe-ru;YANG Yi-huan;XIAO Li-zheng(Key Laboratory of Tea Science of Ministry of Education,National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients,Hunan Co-Innovation Center for Utilization of Botanical Functional Ingredients,College of Horticulture and Landscape,Hunan Agricultural University,Changsha 410128,China)
出处
《茶叶通讯》
北大核心
2020年第3期375-381,共7页
Journal of Tea Communication
基金
2018年湖南省重点研发项目(2018NK2035)。
关键词
红茶
茶黄素
品质
酶促氧化
Black tea
Theaflavin
Quality
Enzymatic oxidation
