绿茶贮藏保鲜技术研究进展
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摘要
绿茶属于不发酵茶,在贮藏过程中极易受水分、温度、湿度和光照等因素的影响而导致品质下降、经济效益降低。文章分析了贮藏条件对绿茶品质的影响,并对叶绿素、氨基酸和茶多酚等理化成分在贮藏过程中的变化进行阐述。介绍了茶叶从箬叶和陶瓷罐等传统贮藏方法,演变到现代低温冷藏、抽气充氮、生物保鲜等贮藏技术的发展过程。比较分析当前不同贮藏保鲜技术的优缺点,总结绿茶保鲜技术存在的问题,研究结果为绿茶科学贮藏,延长保质期提供参考。
As a type of non-fermented tea, green tea is easily susceptible to water, temperature, humidity and light, etc., which can cause a decline in its tea quality and the economic value during the storage progress. This paper focused on analyzing the impacts of environmental factors on the quality of green tea,and elaborating the changes of chemical components such as chlorophyll, amino acids, and tea polyphenols. Meanwhile, it reviewed the evolution of storage techniques from using traditional indocalamus leaves and ceramic pots to modern low-temperature storage,pumping nitrogen, and bio-preservation techniques. It compared the advantages and weaknesses of modern green tea preservation techniques, as well as summarized the problems regarding different preservation techniques, to provide reference for scientific preservation and prolonging its expiration date.
As a type of non-fermented tea, green tea is easily susceptible to water, temperature, humidity and light, etc., which can cause a decline in its tea quality and the economic value during the storage progress. This paper focused on analyzing the impacts of environmental factors on the quality of green tea,and elaborating the changes of chemical components such as chlorophyll, amino acids, and tea polyphenols. Meanwhile, it reviewed the evolution of storage techniques from using traditional indocalamus leaves and ceramic pots to modern low-temperature storage,pumping nitrogen, and bio-preservation techniques. It compared the advantages and weaknesses of modern green tea preservation techniques, as well as summarized the problems regarding different preservation techniques, to provide reference for scientific preservation and prolonging its expiration date.
引文
[1]夏涛.制茶学[M].3版.北京:中国农业出版社,2014.
[2]马超龙,李小嫄,岳翠男,等.茶叶中脂肪酸及其对香气的影响研究进展[J].食品研究与开发,2017,38(4):220-224.
[3]崔峰.绿茶在贮藏过程中品质变化规律及影响因素研究[D].杭州:浙江大学,2008.
[4]张岚翠,张生荣.茶叶及茶饮料贮藏保鲜技术研究进展[J].茶叶,2008,34(3):156-160.
[5]方元超,刘湄.茶叶保鲜新技术的探讨[J].食品研究与开发,1999(5):54-57.
[6]ARSLAN N,HASAN T R.The fitting of various models to water sorption isotherms of tea stored in a chamber under controlledtemperature and humidity[J].Journal of Stored Products Research,2006,42(2):112-135.
[7]陆锦时,谭和平.不同贮藏和包装条件对绿茶的保质效应研究[J].西南农业学报,1994(S1):82-86.
[8]陈国风.低水分活度对茶叶品质的稳定作用[J].中国茶叶加工,2001(4):32-33.
[9]郭桂义,曹元礼,王荣献.名优绿茶品质劣变机理及贮藏保鲜技术[J].中国茶叶加工,2004(1):29-31.
[10]石磊,汤凤霞,何传波,等.茶叶贮藏保鲜技术研究进展[J].食品与发酵科技,2011,47(3):15-18.
[11]宛晓春.茶叶生物化学[M].北京:中国农业出版社,2003.
[12]张哲,牛智有.茶叶吸湿解吸平衡规律的分析[J].华中农业大学学报,2012,31(6):787-791.
[13]吴桂玲,罗德尉.茶叶的品质影响因素及贮藏保鲜技术研究进展[J].广州化工,2015(16):19-20.
[14]余雄辉.茶叶保鲜贮藏包装技术的研究[J].广东茶业,2001(4):29-32.
[15]周霞凤.一种保鲜剂的研制及名优绿茶贮藏条件的研究[D].武汉:华中农业大学,2007.
[16]PARK J H,NAM S H,SONG J H,et al.Quality changes of green tea on anaerobic treatment by various storage temperature and period[J].Korean Journal of Horticultural Science&Technology,2012,30(5):519-526.
[17]王钟音.茶叶保鲜方法的探讨[J].茶叶,2003,29(2):106-108.
[18]萧力争,刘仲华,胡祥文,等.贮藏温度对优质绿茶品质劣变的影响[J].湖南农业大学学报:自然科学版,2007,33(2):213-216.
[19]汪毅,龚正礼,骆耀平.茶叶保鲜技术及质变成因的比较研究[J].中国食品添加剂,2005(5):19-22.
[20]吴小崇.叶绿素在绿茶贮藏过程中的变化[J].贵州茶叶,1990(2):24-25.
[21]赵熙,黄浩,银霞,等.绿茶贮藏过程中主要生化成分和抗氧化活性的变化及相关性研究[J].广东农业科学,2016,43(3):120-124.
[22]宋婷婷.绿茶贮藏过程中品质因子的变化研究[D].杭州:浙江大学,2010.
[23]FRIEDMAN M,LEVIN C E,LEE S U,et al.Stability of green tea catechins in commercial tea leaves during storage for6 months[J].Journal of Food Science,2009,74(2):47-51.
[24]廖书娟,童华荣.不同茶树品种脂肪酸和糖苷类香气前体分析[J].西南大学学报:自然科学版,2008,30(8):62-66.
[25]BHUYAN L P,MAHANTA P K.Studies on fatty acid composition in tea Camellia sinensis[J].Journal of the Science of Food&Agriculture,2010,46(3):325-330.
[26]郭丹英.浅论古代茶叶的储藏和包装[J].茶叶,2007,33(1):52-55.
[27]贺杨堃,杨继萍,付悍巍,等.新型硅胶复合干燥剂的制备与性能研究[J].高校化学工程学报,2012(6):1054-1059.
[28]邬欣蕾.高吸水树脂食品干燥剂的制备与研究[D].吉林:吉林农业大学,2014.
[29]滑金杰,袁海波,江用文,等.温度补偿处理和低温贮藏对绿茶保鲜效果的影响[J].现代食品科技,2017,33(8):248-253.
[30]KANBE T,IKUTA-SHIMADZU N,HIRANO T.Difference in the constituents of green tea leaves by storage conditions[J].Memoirs of Beppu University,2005,46:91-100.
[31]刘跃云,陈叙生,曾旭,等.茶叶贮藏技术研究进展[J].安徽农业科学,2012,40(14):8227-8228.
[32]SPRINGETT M B,WILLIAMS B M,BARNES R J.The effect of packaging conditions and storage time on the volatile composition of Assam black tea leaf[J].Food Chemistry,1994,49(4):393-398.
[33]徐正炳.中国名优茶加工技术[M].北京:金盾出版社,1996.
[34]单虹丽,任秀敏.茶叶保鲜剂对绿茶贮藏保鲜效果的研究[J].茶业通报,2002,24(1):37-39.
[35]王近近,袁海波,邓余良,等.绿茶、乌龙茶、红茶贮藏过程中品质劣变机理及保鲜技术研究进展[J].食品与发酵工业,2019(9):1-9.
[36]刘浩元.绿茶生物保鲜方法:中国,96109965[P].1997-03-19.
[37]马汉祥.一种毛尖茶叶的无害保鲜方法:中国,201710825342.0[P].2017-09-14.
[38]张玲,高飞虎,邓敏.葡萄糖氧化酶在茶叶保鲜中的应用[J].福建茶叶,2006(1):17.
[39]叶阳,陈小强,王川丕,等.绿茶保鲜技术的研究概况[J].浙江农业科学,2010,1(1):94-95.
[40]尹军峰,罗龙新.茶叶陈化原理及FTS茶叶保鲜剂的应用[J].中国茶叶,1994(3):2-3.
[41]LEE J,CHAMBERS D H.Flavors of green tea change little during storage[J].Journal of Sensory Studies,2010,25(4):512-520.
[42]赵素芬,刘晓艳.不同阻隔性包装材料对茶叶生化成分的影响[J].包装工程,2010,31(3):38-39.
[43]黄媛媛,胡秋辉.纳米包装材料对绿茶保鲜品质的影响[J].食品科学,2006,27(4):224-226.
[44]ZHAO L Y,LI F,CHEN G T,et al.Effect of nanocompositebased packaging on preservation quality of green tea[J].International Journal of Food Science&Technology,2012,47(3):572-578.
[45]周虹材,周俊辰.软质单项透气阀:广东.CN200920237839.1[P].2010.
[46]HUANG Y,XU J,HU Q.Effect of selenium on preservation quality of green tea during autumn tea-processing season[J].Journal of Agricultural&Food Chemistry,2005,53(19):7444-7447.
[47]毛忠贵,陈国安.一种绿茶常温保鲜的加工方法:中国,200310106546.7[P].2003-12-08
[2]马超龙,李小嫄,岳翠男,等.茶叶中脂肪酸及其对香气的影响研究进展[J].食品研究与开发,2017,38(4):220-224.
[3]崔峰.绿茶在贮藏过程中品质变化规律及影响因素研究[D].杭州:浙江大学,2008.
[4]张岚翠,张生荣.茶叶及茶饮料贮藏保鲜技术研究进展[J].茶叶,2008,34(3):156-160.
[5]方元超,刘湄.茶叶保鲜新技术的探讨[J].食品研究与开发,1999(5):54-57.
[6]ARSLAN N,HASAN T R.The fitting of various models to water sorption isotherms of tea stored in a chamber under controlledtemperature and humidity[J].Journal of Stored Products Research,2006,42(2):112-135.
[7]陆锦时,谭和平.不同贮藏和包装条件对绿茶的保质效应研究[J].西南农业学报,1994(S1):82-86.
[8]陈国风.低水分活度对茶叶品质的稳定作用[J].中国茶叶加工,2001(4):32-33.
[9]郭桂义,曹元礼,王荣献.名优绿茶品质劣变机理及贮藏保鲜技术[J].中国茶叶加工,2004(1):29-31.
[10]石磊,汤凤霞,何传波,等.茶叶贮藏保鲜技术研究进展[J].食品与发酵科技,2011,47(3):15-18.
[11]宛晓春.茶叶生物化学[M].北京:中国农业出版社,2003.
[12]张哲,牛智有.茶叶吸湿解吸平衡规律的分析[J].华中农业大学学报,2012,31(6):787-791.
[13]吴桂玲,罗德尉.茶叶的品质影响因素及贮藏保鲜技术研究进展[J].广州化工,2015(16):19-20.
[14]余雄辉.茶叶保鲜贮藏包装技术的研究[J].广东茶业,2001(4):29-32.
[15]周霞凤.一种保鲜剂的研制及名优绿茶贮藏条件的研究[D].武汉:华中农业大学,2007.
[16]PARK J H,NAM S H,SONG J H,et al.Quality changes of green tea on anaerobic treatment by various storage temperature and period[J].Korean Journal of Horticultural Science&Technology,2012,30(5):519-526.
[17]王钟音.茶叶保鲜方法的探讨[J].茶叶,2003,29(2):106-108.
[18]萧力争,刘仲华,胡祥文,等.贮藏温度对优质绿茶品质劣变的影响[J].湖南农业大学学报:自然科学版,2007,33(2):213-216.
[19]汪毅,龚正礼,骆耀平.茶叶保鲜技术及质变成因的比较研究[J].中国食品添加剂,2005(5):19-22.
[20]吴小崇.叶绿素在绿茶贮藏过程中的变化[J].贵州茶叶,1990(2):24-25.
[21]赵熙,黄浩,银霞,等.绿茶贮藏过程中主要生化成分和抗氧化活性的变化及相关性研究[J].广东农业科学,2016,43(3):120-124.
[22]宋婷婷.绿茶贮藏过程中品质因子的变化研究[D].杭州:浙江大学,2010.
[23]FRIEDMAN M,LEVIN C E,LEE S U,et al.Stability of green tea catechins in commercial tea leaves during storage for6 months[J].Journal of Food Science,2009,74(2):47-51.
[24]廖书娟,童华荣.不同茶树品种脂肪酸和糖苷类香气前体分析[J].西南大学学报:自然科学版,2008,30(8):62-66.
[25]BHUYAN L P,MAHANTA P K.Studies on fatty acid composition in tea Camellia sinensis[J].Journal of the Science of Food&Agriculture,2010,46(3):325-330.
[26]郭丹英.浅论古代茶叶的储藏和包装[J].茶叶,2007,33(1):52-55.
[27]贺杨堃,杨继萍,付悍巍,等.新型硅胶复合干燥剂的制备与性能研究[J].高校化学工程学报,2012(6):1054-1059.
[28]邬欣蕾.高吸水树脂食品干燥剂的制备与研究[D].吉林:吉林农业大学,2014.
[29]滑金杰,袁海波,江用文,等.温度补偿处理和低温贮藏对绿茶保鲜效果的影响[J].现代食品科技,2017,33(8):248-253.
[30]KANBE T,IKUTA-SHIMADZU N,HIRANO T.Difference in the constituents of green tea leaves by storage conditions[J].Memoirs of Beppu University,2005,46:91-100.
[31]刘跃云,陈叙生,曾旭,等.茶叶贮藏技术研究进展[J].安徽农业科学,2012,40(14):8227-8228.
[32]SPRINGETT M B,WILLIAMS B M,BARNES R J.The effect of packaging conditions and storage time on the volatile composition of Assam black tea leaf[J].Food Chemistry,1994,49(4):393-398.
[33]徐正炳.中国名优茶加工技术[M].北京:金盾出版社,1996.
[34]单虹丽,任秀敏.茶叶保鲜剂对绿茶贮藏保鲜效果的研究[J].茶业通报,2002,24(1):37-39.
[35]王近近,袁海波,邓余良,等.绿茶、乌龙茶、红茶贮藏过程中品质劣变机理及保鲜技术研究进展[J].食品与发酵工业,2019(9):1-9.
[36]刘浩元.绿茶生物保鲜方法:中国,96109965[P].1997-03-19.
[37]马汉祥.一种毛尖茶叶的无害保鲜方法:中国,201710825342.0[P].2017-09-14.
[38]张玲,高飞虎,邓敏.葡萄糖氧化酶在茶叶保鲜中的应用[J].福建茶叶,2006(1):17.
[39]叶阳,陈小强,王川丕,等.绿茶保鲜技术的研究概况[J].浙江农业科学,2010,1(1):94-95.
[40]尹军峰,罗龙新.茶叶陈化原理及FTS茶叶保鲜剂的应用[J].中国茶叶,1994(3):2-3.
[41]LEE J,CHAMBERS D H.Flavors of green tea change little during storage[J].Journal of Sensory Studies,2010,25(4):512-520.
[42]赵素芬,刘晓艳.不同阻隔性包装材料对茶叶生化成分的影响[J].包装工程,2010,31(3):38-39.
[43]黄媛媛,胡秋辉.纳米包装材料对绿茶保鲜品质的影响[J].食品科学,2006,27(4):224-226.
[44]ZHAO L Y,LI F,CHEN G T,et al.Effect of nanocompositebased packaging on preservation quality of green tea[J].International Journal of Food Science&Technology,2012,47(3):572-578.
[45]周虹材,周俊辰.软质单项透气阀:广东.CN200920237839.1[P].2010.
[46]HUANG Y,XU J,HU Q.Effect of selenium on preservation quality of green tea during autumn tea-processing season[J].Journal of Agricultural&Food Chemistry,2005,53(19):7444-7447.
[47]毛忠贵,陈国安.一种绿茶常温保鲜的加工方法:中国,200310106546.7[P].2003-12-08