乌龙茶做青过程中细胞变化研究进展  

Reserch Progress on Cell Changes during Rotating Process of Oolong tea

作　　者：陈文凤[1] 郭雅玲[1] CHEN Wen-feng;GUO Ya-ling(College of Hoeticulture,Fujian Agriculture Forestry University,Fuzhou 350002,China)

机构地区：[1]福建农林大学园艺学院

出　　处：《茶叶通讯》2019年第3期263-268,共6页Journal of Tea Communication

基　　金：乌龙茶加工体系技术创新及茶类创衍应用研究（CXZX2017350）;福建农林大学科技创新专项（CXZX2016102）

摘　　要：做青是形成乌龙茶风味品质的关键工序。做青过程相当于机械伴随水分胁迫的逆境条件,而逆境胁迫可诱导植物细胞发生变化,进而影响茶叶内含物质的转化和形成。本文综述了乌龙茶做青过程中做青叶的细胞结构、酶活性、脂质过氧化、线粒体和基因微观变化等方面的研究进展,以期为探明乌龙茶做青过程中细胞发生变化的内在机理提供参考。Rotating process is a the key process to form the flavor and quality of oolong tea.It is equivalent to the mechanical stress accompanied by water stress,which can induce changes in plant cells,and then affect the transformation and formation of the substances in tea.This paper reviews the microscopic changes of cell structure,enzymes,lipid peroxidation,mitochondria and genes during rotating process of oolong tea,in order to provide reference for elucidating the internal mechanism of cell changes during rotating process of oolong tea.

关 键 词：乌龙茶 做青 细胞 进展 

分 类 号：S571.1[农业科学—茶叶生产加工]