茶叶颜色成分研究进展  

Research Progress on Colored Substances in Tea

作　　者：龙飘飘 苏胜晓 张梁[1] LONG Piaopiao;SU Shengxiao;ZHANG Liang(State Key Laboratory of Tea Plant Biology and Utilization/Anhui Agricultural University,Hefei 230036,China)

机构地区：[1]茶树生物学与资源利用国家重点实验室/安徽农业大学,安徽合肥230036

出　　处：《茶叶科学》2023年第5期593-606,共14页Journal of Tea Science

基　　金：国家自然科学基金(32122079)。

摘　　要：茶叶色泽是茶叶风味和品质的重要组成部分。呈色物质具有生色团结构和助色基团,其综合呈色效果可以使茶汤呈现不同深浅程度的绿、黄、红色。随着呈色物质在茶汤中的浓度增加,茶汤颜色会相应地发生变化,呈现黄绿色、橙黄色、红褐色等不同色泽。此外,茶叶加工过程中的发酵(酶促氧化)、干燥等加工工艺,以及茶叶冲泡过程中的温度、pH、浓度差异等也会影响茶汤的色泽及亮度。综述茶叶中呈色物质的化学结构、颜色特征、呈色机理及影响因素,以期揭示茶叶色泽的呈色规律,为茶叶风味及品质提升和加工技术创新提供理论依据。The color of tea leaves and infusions is an important attribute to tea flavor and quality.Colored substances contain chromophore and auxochrome groups,which contribute to producing different shades of green,yellow,and red hue in tea infusion.As the concentrations of colored substances increase,the tea infusions’color will increase accordingly,presenting different colors such as yellowish-green,reddish-yellow and reddish-brown.Furthermore,fermentation(enzymatic oxidation)and drying stages during processing,as well as temperature,pH,and concentration in sensory evaluation,affect the color and brightness of tea infusions.This review revealed the color formation mechanisms by summarizing the chemical structures,color characteristics,coloration mechanisms and other factors of color substances in tea.It also provided a theoretical evidence for the quality improvement of tea flavor and the innovation of processing technology.

关 键 词：茶叶 颜色 风味化学 呈色物质 氧化产物 

分 类 号：S571.1[农业科学—茶叶生产加工]