酸茶加工工艺、成分、微生物多样性及生物学功效研究进展

Research Progress on Processing Technology,Components,Microbial Diversity and Bioactivities of Pickled Tea

酸茶以大叶种茶树叶为原料,经杀青、厌氧发酵、干燥等加工工艺制成,主要分布于我国云南、泰国、缅甸、老挝和日本。与普洱茶、黑茶等其他后发酵茶不同,乳酸菌是酸茶的优势微生物,赋予了其独特的风味品质特性,使酸茶作为一种新型乳酸菌茶叶制品正日益受到关注。近年来,国内外学者对酸茶的研究已经从营养化学成分向微生物多样性和生物学活性扩展。本文主要综述了不同地区酸茶制作工艺、微生物多样性和营养及化学成分,以及酸茶的抗氧化、抗菌和调节代谢综合症等生物学功效,并对酸茶益生菌资源、酸茶品质稳定性及标准化生产等问题进行了展望,以期为酸茶的深入研究开发提供参考。

Pickled tea is prepared from the leaves of Camellia sinensisa with a microbial fermentation process under an anaerobic condition after fixation followed by drying and mainly found in Yunnan of China,Thailand,Myanmar,Laos and Japan.Unlike other post-fermented teas such as Pu'erh tea and dark tea,lactic acid bacteria are the dominant microorganisms of pickled tea,bestowing pickled tea with unique flavor characteristics and functional activities.Pickled tea has gaining increasing attention as a novel tea product fermented with lactic acid bacteria.This paper mainly reviews the production process,microbial diversity and nutritional and chemical composition of pickled tea prepared in different regions,as well as the its bioactivity of including antioxidant,antibacterial and regulatory metabolic syndrome,in order to provide a scientific theoretical basis for the in-depth research,development,inheritance and protection of pickled tea.The problems of probiotic resource,its quality stability,and standard processing of pickled tea are prospected,providing reference for further research of this tea.