红茶发酵化学与品质控制研究进展
发酵是红茶品质形成的重要工序之一, 发酵过程中温度、湿度、通氧量等环境因素是影响红茶发酵品质的重要因素, 大量研究报道通过严格调控发酵温度、湿度、通氧量以提高红茶品质, 另一些研究报道则通过冷冻发酵、超高压、悬浮、添加外源酶等新技术手段以达到提高红茶发酵品质, 缩短发酵时间的目的。在发酵适度的判断依据和手段也是目前红茶发酵技术研究的重要内容, 大量研究证明茶黄素、茶红素、茶褐素的变化直接反映发酵进程, 电子鼻、电子舌以及分光光度法等手段的研究运用, 试图取代常规感官判定方法, 以准确鉴定发酵适度, 使红茶发酵工序向自动化、标准化迈进。本文从红茶发酵化学成分变化、红茶发酵影响因子、红茶发酵新技术和程度判断技术等方面对红茶品质控制技术的研究进展进行综述, 以期为技术人员在提高红茶品质方面提供参考。
It has been found that fermentation is one of the important procedures that can influence the quality of black tea after long term researches on biochemical changes during the black tea process. During the fermentation process, traditional technologies of fermentation strictly control the environmental factors (eg, temperature, humidity and oxygen volume) to modify quality of black tea, while new technologies of fermentation spend shorter time on significantly improving the quality of black tea by advanced methods such as frozen fermentation, high pressure, suspension, exogenous enzyme addition and so on. Approaching the end of fermentation, timely termination of fermentation is the key to improve the quality of black tea, which is mainly determined by organoleptic appraisals currently, but as more and more studies showed that TF, TR and TB directly reflected the fermentation level, electronic nose, electronic tongue and spectrophotometer had been applied, which had made fermentation procedure more automatic and standardized. In this paper, chemical composition changes during fermentation, influence factors of fermentation, new technologies of fermentation and fermentation degree judgement technologies were reviewed for providing reference to improve the quality of black tea.
标题：红茶发酵化学与品质控制研究进展
英文标题：Research progress in chemical and quality control during the black tea fermentation process
作者：
林瑜玲 福建农林大学园艺学院
郭雅玲 福建农林大学园艺学院
赖凌凌 福建农林大学园艺学院
奉红琼 福建农林大学园艺学院
中文关键词:发酵,红茶,化学变化,
英文关键词:fermentation,black tea,chemical change,
发表日期：2014-09-09
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