黄茶加工工艺及功效研究进展  

Research Progress on Processing and Health Benefits of Yellow Tea

作　　者：高玉萍[1,2,3] 叶丽琴[4] 涂云飞 苏小琴 左小博[2,3] 刁春华 宋鹏鹏[2,3] 王盈峰 谢前途 GAO Yuping;YE Liqin;TU Yunfei;SU Xiaoqin;ZUO Xiaobo;DIAO Chunhua;SONG Pengpeng;WANG Yingfeng;XIE Qiantu(Zhejiang Agricultural Business College,Shaoxing 312088,China;Hangzhou Tea Research Institute,CHINA COOP,Hangzhou 310016,China;Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resource,Hangzhou 310016,China;Pingyang County Bureau of Agriculture Station,Pingyang 325400,China)

机构地区：[1]浙江农业商贸职业学院,浙江绍兴312088 [2]中华全国供销合作总社杭州茶叶研究所,浙江杭州310016 [3]浙江省茶资源跨界应用技术重点实验室,浙江杭州310016 [4]平阳县农业局特产站,浙江温州325400

出　　处：《中国茶叶加工》2024年第4期38-44,共7页China Tea Processing

基　　金：平阳县农业农村局政府采购项目(HQZB-PYCG-20220509002)。

摘　　要：黄茶是我国的特有茶类,具有“黄汤黄叶”的品质特征。文章主要论述了黄茶加工工艺中鲜叶的选取、杀青、闷黄、干燥等工序的研究现状,对黄茶的主要化学成分,包括茶多酚、游离氨基酸、咖啡碱、叶绿素、可溶性糖、香气成分等进行了总结归纳,并通过系统梳理当前对于黄茶健康功效的研究,阐释了黄茶的抗氧化、抗癌抗炎、降血糖、肠道菌群调控等功效,以期为黄茶的工艺和功效研究及衍生产品开发提供参考。Yellow tea is a special kind of tea in China,characterized by its“yellow soup and yellow leaves".This paper mainly discusses the research status on the processing techniques of yellow tea,such as the selection of fresh leaves,fixation,yellowing and drying.It also summarizes the main chemical components of yellow tea,including tea polyphenols,free amino acids,caffeine,chlorophyll,soluble sugar and aroma components,and systematically reviews the current research on the health benefits of yellow tea,including its antioxidant,anticancer,anti-inflammatory,blood sugar-lowering,and intestinal flora-regulating effects.The aim is to provide insights for further research on yellow tea's processing techniques,health benefits,and the development of related products.

关 键 词：黄茶 加工 闷黄 化学成分 功效 

分 类 号：TS272.59[农业科学—茶叶生产加工]