摘要
对茶叶质变机制、品质的影响因素及保鲜技术进行了综述。通过分析茶叶主要内含物与品质的关系,讨论了影响茶叶品质的关键因素,即水分、光照、温度、氧气等会影响茶叶的主要内含物(叶绿素、茶多酚、脂类物质、氨基酸和咖啡碱)的变化进而影响茶叶的品质,提出了几种茶叶贮藏保鲜的技术方法,即保鲜剂、低温贮藏、包装保鲜等,对提高茶叶的使用价值有一定的指导作用。
The qualitative change mechanism, the quality of factors affecting and preservation techniques of tea were reviewed. The relationship between major inclusions and quality of tea was analyzed, the key factors affecting of the quality of tea were discussed, such as moisture, light, temperature, oxygen, etc. , will affect the tea＇s main inclusions （chlorophyll, polyphenols, lipids, amino acids and caffeine） and affect the quality of tea. Several technical methods of storage and preservation of tea were proposed, such as preservative, low temperature storage, packaging, preservation, etc. This had some guidance to improve the value of tea.
出处
《广州化工》
CAS
2015年第16期19-20,78,共3页
GuangZhou Chemical Industry
基金
2013年度贵州省科学技术厅
黔南州科学技术和知识产权局
黔南民族师范学院联合基金计划项目(黔科合J字LKQS[2013]17号)
关键词
茶叶
品质
贮藏
保鲜
tea
quality
storage
preservation
