绿茶汤呈色物质研究进展.PDF

安徽农业大学学报, 2011, 38(6): 887-891 Journal of Anhui Agricultural University [DOI]CNKI：34-1162/S1024.002 网络出版时间：2011-10-25 10:24:39 [URL]/kcms/detail/34.1162.S1024.002.html 绿茶汤呈色物质研究进展 * 戴前颖，夏 涛 ，高丽萍，李 钊，吴 平 (安徽农业大学茶与食品科技学院，合肥 230036) 摘 要：绿茶汤色的碧绿稳定是茶饮料品质好坏的重要指标。作者综述了有关对绿茶饮料的色泽有贡献的化合 物的研究现状，主要包括黄酮醇及苷、儿茶素的氧化产物，花青素和叶绿素；并结合作者的研究结果，探讨了茶汤 存放过程中，呈色物质的转化规律，旨在为茶饮料护色方案的选择提供理论支持和新思路。 关键词：茶；色泽；黄酮醇；儿茶素；叶绿素 中图分类号：TS275.2 文献标识码：A 文章编号：1672−352X (2011)06−0887−05 A review on the compounds contributing to the color of green tea infusion DAI Qian-ying, XIA Tao, GAO Li-ping, LI Zhao, WU Ping (School of Tea Food Science and Technology, Anhui Agricultural University, Hefei 230036) Abstract: The color of green tea infusion, clear, greenish-yellow, without any trace of red or brown color, is an important appearance quality index to be considered. The article is aimed at summarizing the progress of the researches on the mechanism of compounds contributing to green tea infusion in recent years. Flavonols, cathines and oxidation products, anthocyanins and chlorophylls were proved to be the influential compounds for the color of green tea infusion, and the variation law of those compounds in green tea infusion was discussed combining our study, so as to provide a way for further study. Key words: tea; color; flavonols ; catechins ; chlorophylls 优质的绿茶饮料应当汤色黄绿，清澈明亮。然 目前研究的重点主要集中在黄酮醇及其苷类、叶绿 而，绿茶饮料受光照、氧气、温度影响较大，极易 素、儿茶素氧化产物的转化对色泽的影响上。作者 发生色泽劣变现象，逐渐变黄、变红、甚至变褐， 就该研究现状做一阐述。 造成了“绿茶饮料不绿”的问题，严重影响了茶叶 1 黄酮醇及苷类 感官品质。国内外茶叶工作者围绕着绿茶饮料的护 色问题开展了诸多的研究，如：研究温度[1] 、金属 虽然黄酮醇及其苷类在茶叶中的含量很少，只 离子[2] [3]