酸茶的研究现状与进展

Research on Pickled Tea: Present and Future

酸茶是一种味道清新、略带酸味的民族特色发酵茶,不仅药食兼用、营养丰富,而且还具有独特的民族文化属性,因而成为近年来的研究热点。目前,国内外对酸茶的研究主要集中在风味物质、微生物群落结构及抗氧化活性等方面,对酸茶发酵工艺及发酵机理等研究较少。本文从分布状况、发酵工艺、菌群结构及生理功能特性等方面对传统发酵酸茶进行综述并展望其未来研究方向,以期为酸茶的传承保护提供理论参考。

Pickled tea is an ethnic fermented tea with a refreshing flavor and slight sour taste. In recent years, pickled tea has been a popular research subject because of the medicinal and culinary purposes as a rich source of nutrient and its unique ethnic cultural attributes. Most studies to date have focused on the flavor compounds, microbial community structure and antioxidant activity of pickled tea, but the literature lacks systematic studies on the fermentation process of pickled tea and the underlying mechanism. In this paper, the geographical distribution, fermentation process, microbial community structure and physiological characteristics of pickled tea are reviewed. Moreover, future research directions are also proposed, in order to provide valuable data for the inheritance and protection of pickled tea.