红茶发酵过程生理生化变化及调控技术研究进展
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摘要
发酵是形成红茶品质特征的关键工序,其实质是在特定温湿度和供氧条件下,以多酚类酶促氧化形成茶黄素(TFs)、茶红素(TRs)、茶褐素(TBs)等高聚物为核心,同时芳香物质、糖类、蛋白质等品质成分发生剧烈变化。笔者综述了多酚氧化酶、过氧化物酶、β-葡萄糖苷酶和脂肪氧合酶等酶类在红茶发酵过程中主要发挥的功效,以及多酚类、蛋白质、氨基酸、芳香物质和糖类等生化成分在发酵期间的变化规律,概括了液态悬浮发酵、通氧发酵、添加外源物发酵等新型发酵技术,以及温湿度、光照、供氧量等参数的调控和一些辅助工艺在红茶发酵过程中应用的研究进展。通过这些理论研究展望了未来红茶发酵机理的研究内容和发酵设备,为红茶发酵的进一步研究提供基础和借鉴。
In manufacture of black tea, one of the most important steps is fermentation which significantlyinfluences the sensory quality of tea. Under the condition of certain temperature, humidity and oxygenconcentration, tea polyphenols presented in macerated leaves get oxidized to form TFs, TRs, TBs and otherpolymers, and aromatic substances, carbohydrate and protein change dramatically during the fermentationstage of black tea processing. The main functions of important enzymes in black tea fermentation, includingpolyphenol oxidase, peroxidase, β-glycosidase and lipoxygenase, and change rules of the main biochemicalcompositions including polyphenols, proteins, sugars, amino acids and aromatic substances were summarizedin this paper. Besides, the author focused on the auxiliary techniques and new fermentation techniques such assuspension fermentation, oxygen supply fermentation and exogenous additive fermentation. The control offermentation environment parameters were reviewed as well, such as temperature, humidity, light and oxygenconcentration. Based on these theoretical researches, the main mechanism of fermentation and the development of new fermentation equipment were prospected for further study of fermentation of black tea.
In manufacture of black tea, one of the most important steps is fermentation which significantlyinfluences the sensory quality of tea. Under the condition of certain temperature, humidity and oxygenconcentration, tea polyphenols presented in macerated leaves get oxidized to form TFs, TRs, TBs and otherpolymers, and aromatic substances, carbohydrate and protein change dramatically during the fermentationstage of black tea processing. The main functions of important enzymes in black tea fermentation, includingpolyphenol oxidase, peroxidase, β-glycosidase and lipoxygenase, and change rules of the main biochemicalcompositions including polyphenols, proteins, sugars, amino acids and aromatic substances were summarizedin this paper. Besides, the author focused on the auxiliary techniques and new fermentation techniques such assuspension fermentation, oxygen supply fermentation and exogenous additive fermentation. The control offermentation environment parameters were reviewed as well, such as temperature, humidity, light and oxygenconcentration. Based on these theoretical researches, the main mechanism of fermentation and the development of new fermentation equipment were prospected for further study of fermentation of black tea.
引文
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[20]Jungil Hong,Theresa J Smith,Chi-Tang Ho.Effects of purified green and black tea polyphenols on cyclooxygenase-And lipoxygenase-dependent metabolism of arachidonic acid in human Colon mucosa and colon tumor tissues[J].Biochemical Pharmacology,2001(62):1175-1183.
[21]Hatanaka A,Kajiwara T,Sekiya J.Enzymic oxygenative-cleavage reaction of linolenic acid in leaves-chloroplastic lipoxygenase and fatty acid hydroperoxide lyase in tea leaves[M].New York:Springer,1987:391-398.
[22]金孝芳,童华荣,刘耀.茶叶中的脂肪氧化酶[J].蚕桑茶叶通讯,2007(3):32-33.
[23]林娇芬,林河通,林艺芬,等.安溪油柿叶茶加工过程中叶片形态和细胞组织结构变化[J].热带作物学报,2010,31(9):1611-1615.
[24]张哲,牛智有.揉捻过程中茶叶物理特性的变化规律[J].湖北农业科学,2012(13):2767-2770.
[25]滑金杰,袁海波,江用文,等.萎凋过程鲜叶理化特性变化及其调控技术研究进展[J].茶叶科学,2013,33(5):465-472.
[26]钱园凤.工夫红茶发酵适度判定方法学研究[D].北京:中国农业科学院,2013:12-17.
[27]张天英,支春翔,张浩.等.茶叶发酵过程中多酚变化规律及抗氧化性研究[J].湖北农业科学,2011(15):3144-3147.
[28]王登良.红碎茶发酵过程中多酚类物质含量变化的研究[J].华南农业大学学报,1992,13(1):110-113.
[29]赵和涛.红茶发酵时主要化学变化及不同发酵方法对工夫红茶品质的影响[J].蚕桑茶叶通讯,1989(2):10-13.
[30]李大祥,宛晓春,杨昌军,等.茶儿茶素氧化机理[J].天然产物研究与开发,2006,18(1):171-181.
[31]王汉生.红碎茶发酵过程中蛋白质组成含量变化规律的研究[J].华南农业大学学报,1993,14(4):127-132.
[32]林郑和.我国红茶品质化学的研究[J].茶叶科学技术,2006(3):9-10.
[33]张啟,罗龙新,程其春,等.茶香气成分研究进展及护香的探讨[J].农产品加工,2014(1):45-47.
[34]赵和涛.红茶加工中芳香物质增变动态研究[J].福建茶叶,1991(4):9-12.
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