Processing and chemical constituents of Pu-erh tea: A review

被引：224
|
作者：
Lv, Hai-peng [1 ,3 ]
Zhang, Ying-jun [2 ]
Lin, Zhi [3 ]
Liang, Yue-rong [1 ]
机构：
[1] Zhejiang Univ, Tea Res Inst, Hangzhou 310058, Zhejiang, Peoples R China
[2] Chinese Acad Sci, Kunming Inst Bot, State Key Lab Phytochem & Plant Resources West Ch, Kunming 650201, Peoples R China
[3] Chinese Acad Agr Sci TRICAAS, Tea Res Inst, Natl Engn Res Ctr Tea Proc, Hangzhou 310008, Zhejiang, Peoples R China
来源：
FOOD RESEARCH INTERNATIONAL | 2013年 / 53卷 / 02期
关键词：
Pu-erh tea; Chemical constituents; Processing; POST-FERMENTATIVE PROCESS; CAMELLIA-SINENSIS; VOLATILE COMPOUNDS; SAFETY EVALUATION; OXIDATIVE DAMAGE; GALLIC ACID; AMINO-ACIDS; BLACK TEA; GREEN; CATECHINS;
D O I：
10.1016/j.foodres.2013.02.043
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Pu-erh tea is a unique microbial fermented tea produced from the sun-dried leaves of large-leaf tea species (Camellia sinensis (Linn.) var. assamica (Masters) Kitamura) in the Yunnan province of China. Pu-erh tea has become increasingly popular in Southeast Asia may be due to its multiple health benefits. The special sensory characteristics of Pu-erh tea arise from the multitudinous chemical changes and transformations of the chemical constituents of the sun-dried green tea leaves that occur during the post-fermentation process. Many functional components have been isolated from Pu-erh tea and identified. In this paper, modern processing techniques and their effects on the transformation of the chemical constituents and the major chemical components of Pu-erh tea are reviewed and discussed. (C) 2013 Elsevier Ltd. All rights reserved.
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页码：608 / 618
页数：11
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