绿茶“三绿”特征成分的研究进展

Research advance on “three green” characteristics of green tea

绿茶色素是"三绿"特征呈现的物质基础,但呈色组分在干茶、茶汤和叶底中的表征能力存在明显差异。文中介绍了脂溶性色素和水溶性色素的构成、含量以及各组分在加工中的变化规律,明确指出杀青和干燥是绿茶护绿的关键工序;阐述了分光光度计法、薄层色谱法、高效液相色谱法等不同分析方法在测定绿茶呈色物质中的优缺点,指出超高效液相色谱法的分析效果较佳;分析了传统感官审评法在色泽评价的不足,综述了现代感官评价法在茶叶色泽判定中的应用现状。综上所述,绿茶呈色物质的发掘必需采用先进的科学仪器,建立高效的、分离度高的分析方法,以期尽早鉴定出未知呈色成分,查明呈色成分的互作效应,完善绿茶色泽品质的化学评价体系。

Pigments are the basis of ＂ Three Green＂ characteristics of green tea,but their components in dry tea,tee liquor and leaf bottom are quite different. This paper introduces the composition,content of fat-soluble pigments and water-soluble pigments and their changes in the processing,and pointed out that fixation and drying is the key processes in protecting the color; different analytical method such as Spectrophotometer,Thin Layer Chromatography method（ TLC）,and High Performance Liquid Chromatography（ HPLC） in determining the pigment of green tea are compared. The results show that Ultra Performance Liquid Chromatography（ UPLC） is better. Traditional sensory evaluation has some deficiencies on color evaluation,and modern method on tea color judgements were summarized.The conclusion is that pigments study in green tea should use advanced scientific instruments and a high separation of tea component analysis method should be established in order to identify the unknown and their interaction effects to improve the chemical evaluation system in green tea color evaluation.