茶叶中糖苷类香气前体的研究进展  

Research Advances on Glycosidically Bound Aroma Precursors in Tea

作　　者：郑得林[1,2] 谭俊峰[1] 林智[1] 

机构地区：[1]中国农业科学院茶叶研究所国家茶产业工程技术研究中心 [2]中国农业科学院研究生院

出　　处：《热带作物学报》2012年第9期1708-1713,共6页Chinese Journal of Tropical Crops

基　　金：现代农业产业技术体系建设专项资金资助(No.CARS-23);浙江省自然科学基金项目(No.Y3100712)

摘　　要：茶叶中的糖苷类香气前体物质主要是萜烯醇、芳香族醇、脂肪族醇类的β-D-吡喃葡萄糖苷、β-樱草糖苷,通过一定手段的释放,对改善茶叶及其加工制品的整体香气品质具有重要意义。本文概述了国内外茶叶中糖苷类香气前体物质的研究现状,对茶叶中糖苷类香气前体物质的提取、鉴定,糖苷类香气前体物质与茶叶香气的关系,糖苷类香气前体物质的水解酶及其性质进行了综述,并对茶叶中糖苷类香气前体物质研究中存在的问题及今后研究的重点进行了讨论和展望。Glycosidically bound aroma precursors are mainly β-D-glucopyranoside, β-primeveroside with monoterpene alcohol aglycons, aromatic alcohol aglycons, and aliphatic alcohol aglycons in tea. Studies on these compounds in tea with some released methods are important in enhancing the total aroma quality of tea and their processed products. In this paper, the glycosidically aroma precursors in tea were introduced. In addition, the extraction, identification of the glycosidically aroma precursors, the relations between glycosidically aroma precursors and free aroma components, and its glycosidases were summarized. The problems and development trend in the future of ~lvcosidicallv aroma precursors in tea were discussed.

关 键 词：茶叶 糖苷 香气前体 

分 类 号：TS272[农业科学—茶叶生产加工]