普洱茶功效成分及其品质形成机理研究进展  

Review on functional components and mechanism of quality formation of Puer tea

作　　者：方祥[1] 李斌[1] 陈栋[2] 陈忠正[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]广东省农业科学院,广东广州510500

出　　处：《食品工业科技》2008年第6期313-316,共4页Science and Technology of Food Industry

基　　金：广东省科技计划项目(2004B20801013)

摘　　要：普洱茶具有独特的品质特征和保健功效。本文对普洱茶功效成分与其保健品质之间的关系及普洱茶品质形成过程中微生物及其酶系所起的作用进行了综述。Puer tea was provided with unique sensory quality and health care effect. In this paper,the functional components and health-caring quality,and contribution of microorganism and their enzyme system on the quality formation of Puer tea were summarized.

关 键 词：普洱茶 功能成分 微生物 酶系 

分 类 号：TS272.2[农业科学—茶叶生产加工]