鲜叶中生化成分与红茶品质关系综述.pdfVIP

鲜叶中生化成分与红茶品质关系综述 1,2 1 1 1,2 1,2 刘千录 ，江和源 ，江用文 ，张建勇，薛金金 ，徐 斌 （1.中国农业科学院茶叶研究所，农业部茶树生物学与资源利用重点实验室，浙江省茶叶加工工 程实验室， 浙江杭州 310008 ；2. 中国农业科学院研究生院， 北京 100081 ） 摘要：近年来，我国各大产茶区追随“红茶热”大潮开始了“绿改红”尝试，红茶产量虽有提高，但质量则良莠 不齐，本文总结了文献中鲜叶中茶多酚、儿茶素、咖啡碱、氨基酸、酶等生化成分同红茶品质的关系，以及红茶 适制性的评判方法，以期为红茶生产提供科学理论依据。 关键词：红茶；品质；茶鲜叶；适制性 Review of Relationship between Biochemical Components in Fresh Tea Leaves and Quality of Black Tea 1,2 1 1 1 LIU Qianlu , JIANG Heyuan , ZHANG Jianyong , JIANG Yongwen , XUE Jinjin1,2, XU Bin1,2 (1. Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of tea plants biology and resources utilization of Agriculture Ministry, Key Laboratory of Tea Processing Engineering of Zhejiang Province, Hangzhou, 310008, China; 2 Graduate School of Chinese Academy of Agricultural Science, Beijing, 100081, China) Abstract: In recent years, following the trend of black tea being favored and admired, more tea producing areas attempted to change green tea producing to black tea producing. Although the yield of black tea was increased, the quality was quiet uneven. This article summarised impact of biochemical components in fresh tea leaves such as tea polyphenols, catechins, caffein, amino acid and enzymes .etc on the black tea quality. Also, methods of evaluating the suitability of black tea were also involved. This article aimed at providing scientific theoretical basis for black tea producing. Keywords ：black tea, quality ,fresh tea leaves, suitability 红茶长久以来是全球消费量最大的茶类，而中国市场的红茶一直不是主流消费品，但自2005 年以来 国内红茶消费市场打开，在经济利益的驱动下，很多之前不产红茶的地区开始“绿改红”，大量品质参差