摘要
就红茶发酵机理与色素形成、茶叶香气、茶叶有效成分的获取和利用及其他研究中所涉及的技术与思想方法、观点与争议进行了回顾和讨论 ,认为 :(1)作为实验性专业理论学科 ,茶叶化学进展一直受益于对“方法与问题”的关注 ;(2 )香气研究面临的理论与实践问题已不是缺乏对有关成分种类、含量、比例的认识 ,而是这些成分转化的化学机理及其获取的途径和方法 ;(3)酶学干预、苦涩味物质降解、鲜叶质量补救以及茶叶有效成分的提取、转化和添加是解决茶叶生产繁琐、成本偏高。
In this paper, some methods of technology and thinking involved in the fermenting mechanism of black tea, tea aroma, and the extraction and utilization of active components in tea, were reviewed and discussed, from which points were concluded as follows: (1) the progressive events in tea chemistry attributed to the lasting attention paid to the issue of 'methods and questions'; (2) challenges arising from tea aroma rested not in the short understanding of the element composition and concentration of a desirable smell, but in the effective solutions to obtaining it; (3) key points in the future researches on tea chemistry should be adjusted.
出处
《福建农业大学学报》
CSCD
北大核心
2001年第3期368-371,共4页
Journal of Fujian Agricultural University
关键词
茶叶
化学研究
方法
问题
tea
chemical research
method
question
