茶用生物化学（Biochemistry of tea）.docVIP

茶用生物化学（Biochemistry of tea） 1. flavonoids glycosides is an important component of green tea soup color. 2. anthocyanins are chromene derivatives. 3., the structure of tea red pigment: phenolic ketone. 4. acidic amino acids: glutamic acid and aspartic acid. Basic amino acids: arginine and lysine. Theanine is the highest content of free amino acids in tea. It belongs to the amide class. The system is named N- ethyl -r-L- glutamine, and the three is purple. 5. tea base and theobromine are amphoteric compounds. 6. primary metabolic system: glycolysis, EMP, pentose phosphate cycle, HMP, citric acid cycle, TCA. Secondary metabolism system: shikimate pathway, mevalonate pathway, keto acid pathway. 7. tea drying process: step by step temperature control, first high and low 8.TF and TR have feedback inhibitory effect on polyphenol oxidase and peroxidase 9. in the process of making black tea, the change of fresh leaves is characterized by the leading function of enzymes 10. the key intermediate product of Maillard reaction is the sugar amide compound, and the main factors affecting its formation are moisture and temperature 11. Green Tea tea flavor and aroma are high-grade Green Tea to CIS -3- cis-3-hexenol ester as the representative components 12., the associated reaction caused by enzymatic oxidation of polyphenols is the coupling oxidation of quinones 13., the purpose of black tea pile is to promote the raw and fresh leaves of raw materials through certain form of fermentation, and form its quality characteristics. The generation of hygrothermal conditions in the pile reactor is mainly due to the release of heat from the metabolism of microorganisms, and the hot and sour smell is one of the moderate signs of pile making 14. ethyl acetate extract, pigments, TR and TB and other oxidation products have a certain amount of formation, is the black tea pile and Huang Chamen yellow is the fundamental difference 15. Fuzhuan Tea fahua dominant fungi e.cristatum, produce yellow cle