高茶黄素含量红茶的创新工艺研究进展
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摘要
茶黄素(Theaflavins,TFs)因其对红茶品质的影响和其保健功效特点,成为了红茶加工和茶叶深度开发利用领域中的热点。中国传统工艺加工的红茶茶黄素含量普遍偏低,与国际市场追求的红茶浓、强、鲜的品质特点相差较远,导致中国红茶国际市场占有率低,因此迫切需要利用新工艺开发加工出高茶黄素含量的优质红茶。综述了茶黄素与红茶品质的关系及其形成机理、萎凋(冷冻萎凋和加压萎凋)和发酵(外源酶、化学添加剂和变温发酵)过程中的高茶黄素含量红茶加工创新工艺,并展望了后续可开展的高茶黄素红茶加工工艺,旨在为开发高茶黄素含量的红茶产品提供理论依据和可执行的技术措施。
Theaflavins have received extensive attention due to their effects on black tea quality and biological activities.Black tea with briskness and strength characteristics prevails in the international market. However, the amounts of theaflavins are lower in China than those in other countries, resulting in lower international market share. So, it is important to use the innovative technology to process high-quality black tea with high amounts of theaflavins. The authors summarizes the correlation between theaflavins and black tea quality and theaflavins forming mechanism, and gives an overview of innovative technology to process high amounts of theaflavins from withering(freezing wintering and high pressure withering) and fermentation(exogenous enzyme, chemical additives and temperature-changing fermentation) course. Based on these researches, other technology were prospected for further study of processing high amounts of theaflavins, providing a theoretical basis and enforceable technical direction for the development of high theaflavins content of black tea products.
Theaflavins have received extensive attention due to their effects on black tea quality and biological activities.Black tea with briskness and strength characteristics prevails in the international market. However, the amounts of theaflavins are lower in China than those in other countries, resulting in lower international market share. So, it is important to use the innovative technology to process high-quality black tea with high amounts of theaflavins. The authors summarizes the correlation between theaflavins and black tea quality and theaflavins forming mechanism, and gives an overview of innovative technology to process high amounts of theaflavins from withering(freezing wintering and high pressure withering) and fermentation(exogenous enzyme, chemical additives and temperature-changing fermentation) course. Based on these researches, other technology were prospected for further study of processing high amounts of theaflavins, providing a theoretical basis and enforceable technical direction for the development of high theaflavins content of black tea products.
引文
[1]梅宇,伍萍.2013年全国红茶产销形势分析报告[J].广东茶业,2013(6):6-10.
[2]封槐松.2014年全国茶园面积、产量、产值统计[J].茶叶科学,2015(4):396.
[3]宛晓春.茶叶生物化学[M].北京:中国农业出版社,2006.
[4]叶美君,周卫龙,徐建峰.不同茶类中茶黄素类含量的测定与分布探讨[J].农产品加工,2015(2):49-53.
[5]ROBERTS E,CARTWRIGHT R,OLDSCHOOL M.The phenolic substances of manufactured tea.I.—fractionation and paper chromatography of water-soluble substances[J].Journal of the Science of Food and Agriculture,1957,8(2):72-80.
[6]鲁吉珂,郝利民,陶如玉,等.不同纯度茶多酚和茶黄素的抗氧化活性[J].食品科学,2015,36(17):17-21.
[7]FATIMA M,RIZVI S I.Anti oxidative effect of black tea theaflavin on erythrocytes subjected to oxidative stress[J].National Academy Science Letters,2015,38(1):25-28.
[8]吴民富,王登良,李昕悦,等.茶叶抗癌机理研究进展[J].广东茶业,2010(1):28-31.
[9]RANA A,KUMAR D,JOSHI R,et al.Cytotoxic activity of black tea theaflavin digallates against chinese hamster ovary cells(CHOK1)and rat glioma cells(C-6)[J].Chemistry of Natural Compounds,2015,51(5):835-839.
[10]张星海,高颖,许金伟,等.茶黄素降脂机理研究进展[A].中国科学技术协会.第十六届中国科协年会——茶学青年科学家论坛论文集[C].昆明:中国科学技术协会,2014.1-5.
[11]方崇业,付学奇,盛军.茶叶组分抗菌、抗病毒和免疫增强作用的研究进展[J].中国生物制品学杂志,2010(8):38-42.
[12]BETTS J,KELLY S,HASWELL S.Antibacterial effects of theaflavin and synergy with epicatechin against clinical isolates of acinetobacter baumannii and stenotrophomonas maltophilia[J].International Journal of Antimicrobial Agents,2011,38(5):421-425.
[13]江和源,张建勇,王斌,等.茶黄素的功能与利用[A].经济发展方式转变与自主创新——第十二届中国科学技术协会年会(第二卷)[A].福州:中国科学技术协会,2010.1-8.
[14]UKIL A,MAITY S,DAS P K.Protection from experimental colitis by theaflavin-3,3′-digallate correlates with inhibition of ikk and nf-κb activation[J].British Journal of Pharmacology,2006,149(1):121-131.
[15]刘伟,周洁,龚正礼.茶黄素的功能活性研究进展[J].食品科学,2013,34(11):386-391.
[16]WRIGHT L P,MPHANGWE N I K,NYIRENDA H E,et al.Analysis of the theaflavin composition in black tea(Camellia sinensis)for predicting the quality of tea produced in central and southern africa[J].Journal of the Science of Food and Agriculture,2002,82(5):517-525.
[17]LIANG Y,LU J,ZHANG L,et al.Estimation of black tea quality by analysis of chemical composition and colour difference of tea infusions[J].Food Chemistry,2003,80(2):283-290.
[18]ROBERTS E,SMITH R.The phenolic substances of manufactured tea.Ix.—the spectrophotometric evaluation of tea liquors[J].Journal of the Science of Food and Agriculture,1963,14(10):689-700.
[19]陈义,王治会,郭桂义.信阳红品质与化学成分相关性的研究[J].食品科技,2015(1):36-39.
[20]熊昌云,彭远菊.红茶色素的生物学活性及其对红茶品质影响简述[J].热带农业科技,2006,29(3):29-31.
[21]OBANDA M,OWUOR P O,MANG’OKA R,et al.Changes in thearubigin fractions and theaflavin levels due to variations in processing conditions and their influence on black tea liquor brightness and total colour[J].Food Chemistry,2004,85(2):163-173.
[22]江和源,程启坤,杜琪珍,等.红茶中的茶黄素[J].中国茶叶,1998(3):18-20.
[23]HILTON P,ELLIS R.Estimation of the market value of central african tea by theaflavin analysis[J].Journal of the Science of Food and Agriculture,1972,23(2):227-232.
[24]DING Z,KUHR S,ENGELHARDT U H.Influence of catechins and theaflavins on the astringent taste of black tea brews[J].Zeitschrift für Lebensmittel-Untersuchung und Forschung,1992,195(2):108-111.
[25]SCHARBERT S,HOFMANN T.Molecular definition of black tea taste by means of quantitative studies,taste reconstitution,and omission experiments[J].Journal of Agricultural and Food Chemistry,2005,53(13):5377-5384.
[26]袁林颖,钟应富,张莹,等.红茶萎凋技术研究现状与展望[J].南方农业,2014,8(3):63-67.
[27]MUTHUMANI T,KUMAR R S.Studies on freeze-withering in black tea manufacturing[J].Food Chemistry,2007,101(1):103-106.
[28]袁弟顺,林丽明,金心怡,等.冰冻对工夫红茶发酵及水浸出物泡出速率的影响[J].湖南农业大学学报(自然科学版),2004,30(5):437-439.
[29]夏涛,童启庆.冷冻萎凋对茶叶多酚氧化酶和β-葡萄糖苷酶活性的影响初探[J].浙江农业大学学报,1997,23(1):108-110.
[30]赖兆祥,苗爱清,庞式,等.不同萎凋工艺加工英红9号红茶品质研究[J].江西农业学报,2011,23(10):131-132.
[31]黄建琴,王文杰,丁勇,等.冷冻萎凋对工夫红茶品质的影响[J].中国茶叶,2005,27(2):18-19.
[32]RANGANATH S,MARIMUTHU S,RAJU K,et al.Freeze withering[J].UPASI Tea Research Institute News Letter,1991,1(1):8.
[33]顾谦,严洁,谢长征.提高红碎茶品质的新探索——增压处理茶萎凋叶的研究报告[J].中国茶叶加工,1995(1):17-20.
[34]谭俊峰,郭丽,吕海鹏,等.超高压处理对红碎茶感官品质和主要化学成分的影响[J].食品科学,2008,29(9):87-91.
[35]罗勇,周颖,谭婷,等.紫外照射与做青处理对红茶茶多酚及茶黄素的影响研究[J].茶叶通讯,2015,42(1):34-37.
[36]张静,徐仲溪.摇青工艺在工夫红茶加工过程中的应用研究[J].湖南农业科学,2013(5):30-31.
[37]徐明珠,陈玉琼.加工工艺对红茶品质的影响及新技术的应用[J].中国茶叶加工,2010(4):33-35.
[38]毛清黎,施兆鹏.茶叶生物技术的研究现状与展望[J].食品科学,2001,22(11):87-90.
[39]叶飞,高士伟,龚自明.砂梨多酚氧化酶处理对夏秋红茶品质的影响[J].食品科学,2013,34(23):92-95.
[40]黄玉凤,肖安风,倪辉,等.单宁酶处理提高茶梗儿茶素含量及茶梗提取液生物活性[J].农业工程学报,2013,29(13):277-285.
[41]JACKSON L S,LEE K.Chemical forms of iron,calcium,magnesium and zinc in black,oolong,green and instant black tea[J].Journal of Food Science,1988,53(1):181-184.
[42]毛清黎,彭继光,贾海云,等.外源多糖水解酶提高红碎茶品质技术研究Ⅵ.红碎茶初制中多糖水解酶酶法制茶配套工艺技术研究[J].茶叶通讯,1992(1):24-28.
[43]毛清黎,韩雅珊.外源多糖水解酶提高红碎茶品质的生化机制研究[J].食品科学,2001,22(3):13-16.
[44]刘仲华,黄建安.添加剂对红茶发酵与品质的影响[J].福建茶叶,1989(4):31-36.
[45]肖文军,刘仲华,黎星辉.茶叶加工中的外源酶研究进展[J].天然产物研究与开发,2003,15(3):264-267.
[46]马中华.红碎茶发酵过程中儿茶素及其氧化产物含量变化的研究[J].广东茶叶,2004(3):42-45.
[47]张颖.酶促氧化制备茶黄素及其性质研究[D].天津:天津科技大学,2010.
[48]陈以义,江光辉.红茶变温发酵的理论探讨[J].茶叶科学,1993,13(2):81-86.
[49]陈以义,方晨.红茶变温发酵试验[J].中国茶叶,1993(4):6-7.
[2]封槐松.2014年全国茶园面积、产量、产值统计[J].茶叶科学,2015(4):396.
[3]宛晓春.茶叶生物化学[M].北京:中国农业出版社,2006.
[4]叶美君,周卫龙,徐建峰.不同茶类中茶黄素类含量的测定与分布探讨[J].农产品加工,2015(2):49-53.
[5]ROBERTS E,CARTWRIGHT R,OLDSCHOOL M.The phenolic substances of manufactured tea.I.—fractionation and paper chromatography of water-soluble substances[J].Journal of the Science of Food and Agriculture,1957,8(2):72-80.
[6]鲁吉珂,郝利民,陶如玉,等.不同纯度茶多酚和茶黄素的抗氧化活性[J].食品科学,2015,36(17):17-21.
[7]FATIMA M,RIZVI S I.Anti oxidative effect of black tea theaflavin on erythrocytes subjected to oxidative stress[J].National Academy Science Letters,2015,38(1):25-28.
[8]吴民富,王登良,李昕悦,等.茶叶抗癌机理研究进展[J].广东茶业,2010(1):28-31.
[9]RANA A,KUMAR D,JOSHI R,et al.Cytotoxic activity of black tea theaflavin digallates against chinese hamster ovary cells(CHOK1)and rat glioma cells(C-6)[J].Chemistry of Natural Compounds,2015,51(5):835-839.
[10]张星海,高颖,许金伟,等.茶黄素降脂机理研究进展[A].中国科学技术协会.第十六届中国科协年会——茶学青年科学家论坛论文集[C].昆明:中国科学技术协会,2014.1-5.
[11]方崇业,付学奇,盛军.茶叶组分抗菌、抗病毒和免疫增强作用的研究进展[J].中国生物制品学杂志,2010(8):38-42.
[12]BETTS J,KELLY S,HASWELL S.Antibacterial effects of theaflavin and synergy with epicatechin against clinical isolates of acinetobacter baumannii and stenotrophomonas maltophilia[J].International Journal of Antimicrobial Agents,2011,38(5):421-425.
[13]江和源,张建勇,王斌,等.茶黄素的功能与利用[A].经济发展方式转变与自主创新——第十二届中国科学技术协会年会(第二卷)[A].福州:中国科学技术协会,2010.1-8.
[14]UKIL A,MAITY S,DAS P K.Protection from experimental colitis by theaflavin-3,3′-digallate correlates with inhibition of ikk and nf-κb activation[J].British Journal of Pharmacology,2006,149(1):121-131.
[15]刘伟,周洁,龚正礼.茶黄素的功能活性研究进展[J].食品科学,2013,34(11):386-391.
[16]WRIGHT L P,MPHANGWE N I K,NYIRENDA H E,et al.Analysis of the theaflavin composition in black tea(Camellia sinensis)for predicting the quality of tea produced in central and southern africa[J].Journal of the Science of Food and Agriculture,2002,82(5):517-525.
[17]LIANG Y,LU J,ZHANG L,et al.Estimation of black tea quality by analysis of chemical composition and colour difference of tea infusions[J].Food Chemistry,2003,80(2):283-290.
[18]ROBERTS E,SMITH R.The phenolic substances of manufactured tea.Ix.—the spectrophotometric evaluation of tea liquors[J].Journal of the Science of Food and Agriculture,1963,14(10):689-700.
[19]陈义,王治会,郭桂义.信阳红品质与化学成分相关性的研究[J].食品科技,2015(1):36-39.
[20]熊昌云,彭远菊.红茶色素的生物学活性及其对红茶品质影响简述[J].热带农业科技,2006,29(3):29-31.
[21]OBANDA M,OWUOR P O,MANG’OKA R,et al.Changes in thearubigin fractions and theaflavin levels due to variations in processing conditions and their influence on black tea liquor brightness and total colour[J].Food Chemistry,2004,85(2):163-173.
[22]江和源,程启坤,杜琪珍,等.红茶中的茶黄素[J].中国茶叶,1998(3):18-20.
[23]HILTON P,ELLIS R.Estimation of the market value of central african tea by theaflavin analysis[J].Journal of the Science of Food and Agriculture,1972,23(2):227-232.
[24]DING Z,KUHR S,ENGELHARDT U H.Influence of catechins and theaflavins on the astringent taste of black tea brews[J].Zeitschrift für Lebensmittel-Untersuchung und Forschung,1992,195(2):108-111.
[25]SCHARBERT S,HOFMANN T.Molecular definition of black tea taste by means of quantitative studies,taste reconstitution,and omission experiments[J].Journal of Agricultural and Food Chemistry,2005,53(13):5377-5384.
[26]袁林颖,钟应富,张莹,等.红茶萎凋技术研究现状与展望[J].南方农业,2014,8(3):63-67.
[27]MUTHUMANI T,KUMAR R S.Studies on freeze-withering in black tea manufacturing[J].Food Chemistry,2007,101(1):103-106.
[28]袁弟顺,林丽明,金心怡,等.冰冻对工夫红茶发酵及水浸出物泡出速率的影响[J].湖南农业大学学报(自然科学版),2004,30(5):437-439.
[29]夏涛,童启庆.冷冻萎凋对茶叶多酚氧化酶和β-葡萄糖苷酶活性的影响初探[J].浙江农业大学学报,1997,23(1):108-110.
[30]赖兆祥,苗爱清,庞式,等.不同萎凋工艺加工英红9号红茶品质研究[J].江西农业学报,2011,23(10):131-132.
[31]黄建琴,王文杰,丁勇,等.冷冻萎凋对工夫红茶品质的影响[J].中国茶叶,2005,27(2):18-19.
[32]RANGANATH S,MARIMUTHU S,RAJU K,et al.Freeze withering[J].UPASI Tea Research Institute News Letter,1991,1(1):8.
[33]顾谦,严洁,谢长征.提高红碎茶品质的新探索——增压处理茶萎凋叶的研究报告[J].中国茶叶加工,1995(1):17-20.
[34]谭俊峰,郭丽,吕海鹏,等.超高压处理对红碎茶感官品质和主要化学成分的影响[J].食品科学,2008,29(9):87-91.
[35]罗勇,周颖,谭婷,等.紫外照射与做青处理对红茶茶多酚及茶黄素的影响研究[J].茶叶通讯,2015,42(1):34-37.
[36]张静,徐仲溪.摇青工艺在工夫红茶加工过程中的应用研究[J].湖南农业科学,2013(5):30-31.
[37]徐明珠,陈玉琼.加工工艺对红茶品质的影响及新技术的应用[J].中国茶叶加工,2010(4):33-35.
[38]毛清黎,施兆鹏.茶叶生物技术的研究现状与展望[J].食品科学,2001,22(11):87-90.
[39]叶飞,高士伟,龚自明.砂梨多酚氧化酶处理对夏秋红茶品质的影响[J].食品科学,2013,34(23):92-95.
[40]黄玉凤,肖安风,倪辉,等.单宁酶处理提高茶梗儿茶素含量及茶梗提取液生物活性[J].农业工程学报,2013,29(13):277-285.
[41]JACKSON L S,LEE K.Chemical forms of iron,calcium,magnesium and zinc in black,oolong,green and instant black tea[J].Journal of Food Science,1988,53(1):181-184.
[42]毛清黎,彭继光,贾海云,等.外源多糖水解酶提高红碎茶品质技术研究Ⅵ.红碎茶初制中多糖水解酶酶法制茶配套工艺技术研究[J].茶叶通讯,1992(1):24-28.
[43]毛清黎,韩雅珊.外源多糖水解酶提高红碎茶品质的生化机制研究[J].食品科学,2001,22(3):13-16.
[44]刘仲华,黄建安.添加剂对红茶发酵与品质的影响[J].福建茶叶,1989(4):31-36.
[45]肖文军,刘仲华,黎星辉.茶叶加工中的外源酶研究进展[J].天然产物研究与开发,2003,15(3):264-267.
[46]马中华.红碎茶发酵过程中儿茶素及其氧化产物含量变化的研究[J].广东茶叶,2004(3):42-45.
[47]张颖.酶促氧化制备茶黄素及其性质研究[D].天津:天津科技大学,2010.
[48]陈以义,江光辉.红茶变温发酵的理论探讨[J].茶叶科学,1993,13(2):81-86.
[49]陈以义,方晨.红茶变温发酵试验[J].中国茶叶,1993(4):6-7.