雅安藏茶的化学成分及生物活性研究进展  

Research Progress on Chemical Composition and Biological Activity of Ya’an Tibetan Tea

作　　者：熊元元 王云[1] 唐晓波[1] 王小萍[1] 李春华[1] 刘晓[1] 马伟伟[1] 刘飞[1] 张厅[1] XIONG Yuan-yuan;WANG Yun;TANG Xiao-bo(Tea Research Institute of Sichuan Academy of Agricultural Sciences,Chengdu,Sichuan 610066)

机构地区：[1]四川省农业科学院茶叶研究所,四川成都610066

出　　处：《安徽农业科学》2022年第13期14-17,26,共5页Journal of Anhui Agricultural Sciences

基　　金：四川省科技计划重点研发项目(2021YFN0093,2019YFN0178);现代农业学科建设推进工程项目(2021XKJS083);国家现代农业产业技术体系四川茶叶创新团队特色新品种选育及示范推广项目(sccxtd-2020-10)。

摘　　要：雅安藏茶是四川黑茶的一种,属后发酵茶,历史悠久,具有降脂、助消化、抗氧化及抗辐射等保健功效,是藏族人民的生活必需品。对雅安藏茶的主要化学成分及其生物活性的研究进行了综述,旨在为雅安藏茶进一步的研究指明方向。Ya’an Tibetan tea is a kind of dark tea in Sichuan Province,belongs to post-fermented tea with lose weight,improving digestion,antioxidant,anti-radiation and other health function.Ya’an Tibetan tea which has a long history of production and marketing is the daily necessity of the minority living in the Tibet region.In this paper,the research progress on volatile substances,non-volatile substances and biological activity of Ya’an Tibetan tea was reviewed,and the future research interests of Ya’an Tibetan tea were also discussed preliminarily.

关 键 词：雅安藏茶 化学成分 生物活性 研究方向 

分 类 号：TS272[农业科学—茶叶生产加工]