初制茶色泽形成的影响因素研究现状  

Research progress in influencing factors of crude tea color

作　　者：张海峰[1] 陈梅春[1] 陈峥[1] 

机构地区：[1]福建省农业科学院农业生物资源研究所,福建350003

出　　处：《食品安全质量检测学报》2017年第7期2687-2691,共5页Journal of Food Safety and Quality

基　　金：福建省省属公益项目(2016R1017-3);福州市农业局项目~~

摘　　要：色泽是茶叶品质的重要评价指标,在一定程度上反映了茶叶综合品质的优劣。茶叶色泽是干茶色泽、汤色、叶底颜色总称,是叶绿素、类胡萝卜素、花青素、多酚类氧化物等多种色素的综合反映结果。影响茶叶色泽的因素有很多,如茶树品种、栽培条件、加工工艺、储藏方式等,本文综述了茶树品种、栽培条件和不同茶类加工工艺对茶叶色泽的影响,对于提高茶叶色泽品质和促进茶叶消费市场发展具有重要意义。Color is one of the important factors to evaluate the quality of tea. The tea color includes the dry tea color, soup color and leaf color, and its chemical compositions are consisted of chlorophyll, carotenoids, anthocyanins, polyphenols and other pigments. The color in tea is affected by varieties of tea, cultivation conditions, processing technology and storage methods. In this article, the effects of tea varieties, cultivation conditions and processing technology on tea color were introduced. It provided useful information for improving the tea color quality and promoting the development of tea consumption market.

关 键 词：茶叶色泽 茶树品种 栽培条件 加工工艺 

分 类 号：TS272.4[农业科学—茶叶生产加工]