普洱茶后发酵中咖啡碱变化研究进展(综述)  

Research Progress in the Variations of Caffeine During the Post-Fermentation of Pu-erh Tea

作　　者：柴洁[1] 郭威[1] 杨超[1] 马存强[1] 任小盈[1] 周斌星[1] 

机构地区：[1]云南农业大学龙润普洱茶学院,云南昆明650201

出　　处：《亚热带植物科学》2013年第2期182-186,共5页Subtropical Plant Science

基　　金：国家科技支撑计划课题(2007BAD58B03);保山市科技项目--"保山市特种茶叶开发与研究"

摘　　要：普洱茶(熟茶)的后发酵加工工艺,是形成其独特品质特征的关键工序。咖啡碱是一种甲基黄嘌呤,是茶叶中含量比较丰富的生化成分之一,也是茶叶主要呈味物质和生理活性成分,具有促进兴奋、强心、解毒、利尿、助消化等功效。咖啡碱在普洱茶后发酵过程中呈增加趋势。文章对普洱茶后发酵过程中咖啡碱变化的相关研究进行系统综述,为普洱茶咖啡碱理论研究提供科学依据。The post-fermentation processing technology of Pu-erh tea （ripe tea） is the core procedure to form the special feature. Caffeine （1,3,7-Trimethyl xanthine） as the major flavour and physiological active ingredient is one of abundant biochemical components, which has various efficacies, such as promoting excitement, stimulating cardiac, detoxication, diuresis, aid to digestion and so on. Recent years, majority of researches have demonstrated that the content of caffeine shows the tendency of addition during the post-fermentation process. This paper would systematically summarize current researches on the changes of caffeine in the post-fermentation process and expect to provide scientific foundations for caffeine theory about Pu-erh tea.

关 键 词：普洱茶 后发酵 咖啡碱 

分 类 号：S571.1[农业科学—茶叶生产加工]