食品与发酵工业 >

2019 , Vol. 45 >Issue 3: 281 - 287

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.017261

综述与专题评论

绿茶、乌龙茶、红茶贮藏过程中品质劣变机理及保鲜技术研究进展

  • 王近近 ,
  • 袁海波 ,
  • 邓余良 ,
  • 滑金杰 ,
  • 董春旺 ,
  • 江用文
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  • 1(国家茶产业工程技术研究中心(中国农业科学院 茶叶研究所),浙江 杭州,310008)
    2(农业部茶树生物学与资源利用重点实验室(中国农业科学院 茶叶研究所),浙江 杭州,310008)
    3(浙江省茶叶加工工程重点实验室(中国农业科学院 茶叶研究所),浙江 杭州,310008)
硕士(袁海波副研究员和邓余良农艺师为共同通讯作者,E-mail:192168092@tricaas.com,donny@tricaas.com)。

收稿日期: 2018-03-13

  网络出版日期: 2019-03-11

基金资助

国家重点研发计划项目(2017YFD0400802);国家自然科学基金项目(CARS-23);中国农业科学院科技创新工程专项(CAAS-ASTIP-TRICAAS)

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Research progress on quality deterioration mechanisms and preservativetechniques of green tea, oolong tea, and black tea during storage

  • WANG Jinjin ,
  • YUAN Haibo ,
  • DENG Yuliang ,
  • HUA Jinjie ,
  • DONG Chunwang ,
  • JIANG Yongwen
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  • 1 (National Engineering Technology Research Center for Tea Industry (Tea Research Institute,Chinese Academy of Agricultural Sciences), Hangzhou 310008, China)
    2 (Key Laboratory of Tea Biology and Resources Utilization Ministry of Agriculture (Tea ResearchInstitute, Chinese Academy of Agricultural Sciences), Hangzhou 310008, China)
    3 (Key Laboratory of Tea Processing Engineering of Zhejiang Province (Tea Research Institute,Chinese Academy of Agricultural Sciences), Hangzhou 310008, China)

Received date: 2018-03-13

  Online published: 2019-03-11

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摘要

茶叶的生产具有较强的时效性和季节性,且茶叶疏松多孔,长期贮藏过程中极易受环境影响而变质。作为广受消费者青睐的世界三大饮料之一,保持其贮藏品质对提高茶叶商品价值,推进我国茶产业的发展具有重要意义。近年来针对茶叶贮藏过程中的品质变化原因兴起了各种保鲜技术。该文通过讨论茶多酚、氨基酸、维生素C、叶绿素、脂质等物质的氧化降解,总结了绿茶、乌龙茶、红茶等的陈化劣变机理,同时概述了水分、温度、氧气、光照等影响茶叶贮藏品质的4大因素,并详细阐述了运用干燥、冷藏、脱氧、生物保鲜剂等方法进行茶叶贮藏的相关技术,最后展望了茶叶保鲜的深入研究方向,以期为相关茶叶保鲜新技术的研究提供科学理论指导。

关键词： 茶叶; 品质; 贮藏; 保鲜

本文引用格式

王近近 , 袁海波 , 邓余良 , 滑金杰 , 董春旺 , 江用文 . 绿茶、乌龙茶、红茶贮藏过程中品质劣变机理及保鲜技术研究进展[J]. 食品与发酵工业, 2019 , 45(3) : 281 -287 . DOI: 10.13995/j.cnki.11-1802/ts.017261

Abstract

Tea production has a strong timeliness and seasonal characteristics. As tea is porous, this makes it very susceptible to the environment during long-term storage. As one of the three most popular drinks in the world, tea is favored by consumers. Therefore, maintaining the quality of tea during storage has an important role in improving the value of tea commodity and promoting the development of tea industries in China. In recent years, various preservative techniques have arisen based on the reasons of quality changes during storage. This research summarized the mechanisms of quality deterioration of green tea, oolong tea, and black tea by discussing oxidative degradation of tea polyphenols, amino acids, vitamin C, chlorophyll, lipid, and other substances. Factors that affect tea quality during storage, such as moisture, temperature, oxidation, and light exposure were also reviewed. The preservative techniques of tea, including drying, refrigeration, deoxygenation, and bio-preservation etc. were discussed in detail. Further research direction in terms of tea preservation was prospected. This study provided scientific guidance for studying new technology for tea storage.

Key words： tea; quality; storage; preservation

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