茶叶中色泽与滋味有效成分的研究态势

The research situation of tea color and flavor constituents

茶叶中色泽与滋味的有关成分主要包括茶多酚、咖啡碱、茶多糖、氨基酸和色素等,本文对这几种成分的分析态势作了综述。研究表明:目前茶多酚和氨基酸都相继采用一些新的技术手段对成分中的单体进行分离及分析研究;咖啡碱在提取技术的优化设计及含量测定新方法应用方面也取得了较大的成功;对不同来源及不同提取方法所得到的茶多糖的结构分析也有了较深入的了解,而其所表现的活性也表现较大的应用潜力;同时,在保健作用上,茶叶中的茶多酚、茶多糖、氨基酸和色素特别是其中的一些重要单体成分均有不俗的表现。由此可见,对茶叶化学成分的分析研究已不局限于对茶叶的色泽和滋味影响方面,分析技术、抗氧化性、细胞毒性、保健作用等逐渐成为研究热点。

The main color and flavor constituents of tea such as tea polyphenols, caffeine, tea polysaccharides, amino acids and pigments were reviewed. The results showed that: it has been gradually studying the separation and analysis of monomer compositions of tea polyphenols and amino acids using some new techniques at present. It has made a great success in the new methods for the determination of caffeine content and optimum design in the extraction technology. It also has a more in-depth understanding of the structure analysis of polysaccharides from different sources and different extraction methods and the performance of the activities also showed great potential application. At the same time, it has a good performance in the health care effect of tea polyphenols, tea polysaccharides, amino acids and pigments, especially some important monomer compositions. So the analysis of chemical constituents of tea without limiting to their effect on the color and flavor of tea, is gradually focusing on the analysis techniques, antioxidation, cell toxicity, health care effect and so on.