摘要
茶叶中的类胡萝卜素参与茶叶色泽及香气的形成,其氧化降解产生的β-紫罗兰酮、β-大马烯酮、茶螺烯酮、橙花叔醇等占到成品茶香气总量的4.3%～46.5%,是茶叶香气的重要组成部分。文中对茶叶中类胡萝卜素的氧化降解机理、类胡萝卜素及其香气衍生物定性定量的方法、茶树品种和加工工艺等对类胡萝卜素含量的影响等方面进行总结,旨在为茶叶中类胡萝卜素对香气的影响提供参考。
Carotenoids in tea participate in forming the color and aroma of tea.β-ionone,β-damascenone, theaspirone, and nerolidol produced by oxidative degradation of carotenoids account for 4.3%-46.5% of the total aroma content of finished tea, which are important parts of tea aroma. This paper summarized the mechanisms of oxidative degradation of carotenoids in tea, the qualitative and quantitative analysis methods of carotenoids and their aroma derivatives, as well as the effects of tea varieties and processing techniques on the contents of carotenoids etc. It provides a useful reference for researches on the effects of carotenoids on tea aroma.
作者
陈丽
叶玉龙
王春燕
闫敬娜
童华荣
CHEN Li;YE Yulong;WANG Chunyan;YAN Jingna;TONG Huarong(College of Food Science,Southwest University,Chongqing 400715,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第5期266-273,共8页
Food and Fermentation Industries
基金
重庆市农委"重庆市现代山地特色高效农业(茶叶)产品技术体系"(2018-6)
