普洱茶后发酵中咖啡碱变化研究进展综述.PDF

2013,42(2): 182-186. Subtropical Plant Science 普洱茶后发酵中咖啡碱变化研究进展(综述) 柴 洁，郭 威，杨 超，马存强，任小盈，周斌星 （云南农业大学龙润普洱茶学院，云南 昆明 650201 ） 摘 要：普洱茶（熟茶）的后发酵加工工艺，是形成其独特品质特征的关键工序。咖啡碱是一种甲基黄嘌呤， 是茶叶中含量比较丰富的生化成分之一，也是茶叶主要呈味物质和生理活性成分，具有促进兴奋、强心、解毒、 利尿、助消化等功效。咖啡碱在普洱茶后发酵过程中呈增加趋势。文章对普洱茶后发酵过程中咖啡碱变化的相 关研究进行系统综述，为普洱茶咖啡碱理论研究提供科学依据。 关键词：普洱茶；后发酵；咖啡碱 Doi: 10.3969/j.issn.1009-7791.2013.02.021 中图分类号：S571.1 文献标识码：A 文章编号：1009-7791(2013)02-0 182-05 Research Progress in the Variations of Caffeine During the Post-Fermentation of Pu-erh Tea CHAI Jie, GUO Wei, YANG Chao, MA Cun-qiang, REN Xiao-ying, ZHOU Bin-xing (College of Long Run Pu-erh Tea, Yunnan Agricultural University, Kunming 650201, Yunnan China) Abstract : The post-fermentation processing technology of Pu-erh tea (ripe tea) is the core procedure to form the special feature. Caffeine (1,3,7-Trimethyl xanthine) as the major flavour and physiological active ingredient is one of abundant biochemical components, which has various efficacies, such as promoting excitement, stimulating cardiac, detoxication, diuresis, aid to digestion and so on. Recent years, majority of researches have demonstrated that the content of caffeine shows the tendency of addition during the post-fermentation process. This paper would systematically summarize current researches on the changes of caffeine in the post-fermentation process and expect to provide scientific foundations for caffeine theory about Pu-erh tea. Key words: Pu-erh tea; post-fermentation; caffeine 普洱茶是以地理标志保护范围内的云南大叶种晒青毛茶为原料，并在地理标志保护范围内采用特 定加工工艺制成，具有独特品质特征的茶叶。按其加工工艺及品质特征，普洱茶分为普洱生茶和普洱 熟茶两种类型。普洱茶的后发酵工艺是形成普洱茶 “汤色红浓明亮、香气独特陈香、滋味醇厚回甘” 等独特品质的关键工序。普洱茶熟茶后发酵的实质是以晒青毛茶为基质，在有益微生物分泌的胞外酶 作用下，由有益微生物呼吸代谢产生热量，促使发酵茶叶达到一定温度，在湿热作用下，