渥堆黑茶香气和主要功效研究进展  

Research progress in aroma and main effects of pile fermentation Chinese dark tea

作　　者：郑淑娟[1] 盛耀 欧小群[1] 许文涛[1] 黄昆仑[1,2] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]农业部农产品质量安全监督检验测试中心,北京100083

出　　处：《食品工业科技》2016年第20期366-370,376,共6页Science and Technology of Food Industry

基　　金：国家高技术研究发展计划(863计划)(2012AA101606)

摘　　要：黑茶是中国六大茶类之一,其种类包括云南普洱茶、湖南茯砖茶、湖北青砖茶、四川边销茶和广西六堡茶。在黑茶渥堆过程中,霉菌、细菌、酵母等微生物发挥了重要作用。黑茶中儿茶素、茶多酚等物质在微生物分泌的胞外酶和湿热作用下发生氧化、分解、聚合、转化等生化反应,最终形成黑茶独特的品质。萜烯醇类化合物、醇类、酮类和醛类等物质是形成黑茶香气的主要成分。黑茶通过调节胆固醇与甘油三酯的代谢来调节血脂。另外,黑茶中的儿茶素可以通过抑制脂肪酸合成酶(FAS)等多种脂肪合成相关酶的活性以降低脂肪合成水平。Dark tea is one of the six Chinese tea, and contains Yunnan Pu-erh tea, Hunan Fu-zhuan tea, Hubei Qing -zhuan tea, Sichuan Bian-xiao tea and Guangxi Liu- bao tea.Mold, bacteria, yeast and other microorganisms play an important role,in the process of dark tea post fermentation.Through the extracellular secretion of enzymes and heat effect, catechins and polyphenols and other ingredients will start biochemical reactions such as oxidation, decomposition, aggregation and transformation,which eventually developed the unique quality of dark tea.Terpene alcohols compounds, alcohols, ketones and aldehydes and other substances are the main components of the formation of dark tea aroma. Dark tea regulates blood lipids by adjusting the metabolism of cholesterol and triglycerides.ln addition,catechins in dark tea can inhibit fatty acid synthase（FAS） and other fat synthesis related enzyme activity in order to reduce the level of fat synthesis.

关 键 词：黑茶 渥堆 微生物 香气成分 功效 

分 类 号：TS272.4[农业科学—茶叶生产加工]