普洱茶英文科技论文研究概述  

Review of the English Scientific Papers About Pu-erh tea

作　　者：赵明[1] 周玲 李家华[1] 张冬莲[1] 苏小琴[1] 马燕[1] 

机构地区：[1]云南农业大学龙润普洱茶学院,昆明650201 [2]昆明七彩云南庆沣祥茶业股份有限公司,昆明650201

出　　处：《中国农学通报》2013年第35期400-408,共9页Chinese Agricultural Science Bulletin

基　　金：国家自然科学基金"普洱茶固态发酵过程酶组成与来源的蛋白质组研究"(31160174);云南自然科学基金"云南普洱熟茶兴奋性降低的物质基础研究"(2010ZC084)

摘　　要：具有醇和、陈香等特点的普洱茶是中国茶叶的独特类别,最近有关普洱茶的英文研究日益增多,但未见综述整理。本研究检索、概述了96篇与普洱茶有关的英文论文,其中45篇研究普洱茶的保健功能、29篇研究化学成分、10篇研究发酵工艺或微生物、17篇与安全性有关、5篇文章研究普洱茶的其他应用。普洱茶研究存在英文名称拼写混乱、部分研究结果不相符等问题。提出建议统一普洱茶、普洱生茶和普洱熟茶的英文名称分别为"pu-erh tea"、"non-fermented pu-erh tea"和"post-fermented pu-erh tea",并标明所用普洱茶类别和生产年。今后需要加强临床和普洱熟茶的活性成分研究,正视与重视其安全性。Pu-erh tea with a mellow taste and stale flavor is a special tea variety in China. Recently, the English scientific studies about pu-erh tea were increasing gradually, however there was no review about these researches. In this review, 96 English scientific papers study on pu-erh tea or the material including pu-erh tea were collected and reviewed. These papers studied on biological benefits （45）, chemical compositions （29）, microbes and fermentation （10）, safety （17）, the application of pu-erh tea （5）. Two problems were found in these studies, which were the English spellings of ＂pu-erh tea＂ were diverse, and some results were inconsistent. The spellings of pu-erh cha, pu-erh sheng cha, and pu-erh shu cha were suggested to unify as ＂pu-erh tea＂, ＂non-fermented pu-erh tea＂, and ＂post-fermented pu-erh tea＂, respectively. And the type of pu-erh tea and the year of production were suggested to indicate clearly, as well as. The trend of study on pu-erh tea was to develop the clinical research, investigate the bioactive compound of post-fermented pu-erh tea, and pay attention to the safety of pu-erh tea.

关 键 词：普洱茶 普洱生茶 普洱熟茶 英文科技论文 

分 类 号：S571.1[农业科学—茶叶生产加工]