茶叶挥发性成分形成机制的研究进展-生命科学研究.PDFVIP

18 卷 6 期 生命科学研究 灾燥造援员8 晕燥援6 圆园14 年 12 月 蕴蚤枣藻 杂糟蚤藻灶糟藻 砸藻泽藻葬则糟澡 Dec. 圆园14 综 述 茶叶挥发性成分形成机制的研究进展 明, 吕世懂, 吴远双, 贺宜龙, 周降生, 孟庆雄* (昆明理工大学生命科学与技术学院, 中国云南 昆明650500) 摘 要: 茶叶的挥发性成分是决定茶叶品质的重要因子, 它不仅是区分不同茶类品质特征的重要指标, 同时也 是捕获和培养消费者忠诚度最重要的因素 目前对茶叶中的挥发性成分的研究大多数都是停留在挥发性成分 的分离鉴定上, 对其可能的形成机制及影响因素则没有系统性的研究和全面的总结 从萜烯 类的生物合成尧 胡萝卜素类和脂肪酸的氧化降解尧微生物的作用等几个方面对茶叶挥发性成分的形成机制进行了综述 关键词: 茶叶; 挥发性成分; 形成机制 中图分类号: TS272 文献标识码: A 文章编号院1007-7847 渊2014 冤06-0550-07 Progresses on the Formation Mechanism of the Volatile Component in Tea LIAN Ming, L Shi-dong, WU Yuan-shuang, HE Yi-long, ZHOU Jiang-sheng, MENG Qing-xiong* (Faculty of L ife Science and Technology, K unming Unive rs ity of Science and Technology, K unming 650500, Yunnan, China) Abstract ：Volatile components of tea are important factors in the determination of tea quality, which is not only an important indicator to distinguish with different quality characteristics, but also the most important factors to capture and cultivate consumer loyalty. Current researches on volatile components of tea were mostly remained in the isolation and identification of volatile components, while the possible mechanism of its formation and influencing factors have not been systematically reported and comprehensively summarized yet. The formation mechanism of volatile components in tea were summed up from the aspects of terpene biosynthesis, carotenoids and fatty acid oxidation degradation, microorganisms etc. Key words ：tea; volatile components; formation mechanism （L ife Sc ience Research ，20 14，18（6 ）：550耀556 ）