普洱茶陈化过程中品质变化规律的研究进展  

Research Progress on the Quality Change Pattern of Pu'er Tea during Aging Process

作　　者：张裕君 黄逢阳 邵瑞祥 黄奕[2] 吴高岭[3] 万海峰 黄海涛[4] ZHANG Yujun;HUANG Fengyang;SHAO Ruixiang;HUANG Yi;WU Gaoling;WAN Haifeng;HUANG Haitao(School of Bioengineering and Food Science,Hubei University of Technology,Wuhan 430068,Hubei,China;School of Civil Engineering,Architecture and Environment,Hubei University of Technology,Wuhan 430068,Hubei,China;Xianning Vocational and Technical College,Characteristic Agricultural Industry Technology Research Institute of Southern Hubei,Xianning 437100,Hubei,China;Hangzhou Academy of Agricultural Sciences,Hangzhou 310024,Zhejiang,China)

机构地区：[1]湖北工业大学生物工程与食品学院,湖北武汉430068 [2]湖北工业大学土木建筑环境学院,湖北武汉430068 [3]鄂南特色农业产业技术研究院咸宁职业技术学院,湖北咸宁437100 [4]杭州市农业科学研究院,浙江杭州310024

出　　处：《食品研究与开发》2024年第14期201-208,共8页Food Research and Development

基　　金：杭州市科技发展计划项目(202203A06);杭州市农科院科技创新与示范推广基金项目(2022HNCT-04)。

摘　　要：普洱茶因其越陈越香的品质特征,被大众所喜爱和推崇。随着陈化年份的增加,普洱茶内在的品质成分、生物活性都会发生变化,从而影响普洱茶的感官品质和价格属性。该文阐述普洱茶在陈化过程中,品质成分的变化规律,感官品质的演变过程,以及普洱茶陈化年份的鉴别技术,以期为普洱茶的科学贮藏提供理论依据。Pu'er tea is loved and revered by the public for its quality characteristics that become more fragrant with age.With the extension of aging years,the internal quality components and biological activities of Pu'er tea change,which in turn affect its sensory quality and price attributes.In order to provide theoretical basis for scientific storage of Pu'er tea,this paper expounds the change law of quality components,the evolution process of sensory quality,and the technique of identifying the ageing year of Pu'er tea.

关 键 词：普洱生茶 普洱熟茶 陈化年份 滋味成分 感官评价 鉴别技术 

分 类 号：TS272.5[农业科学—茶叶生产加工]