紫化茶的化学成分及功能活性研究进展

Research progress of chemical constituents and functional activity in purple tea

摘要: 紫化茶花青素含量高,较之于其他的茶叶,紫化茶的茶汤具有独特的颜色与生物活性,香气与滋味也因化学成分含量的差异而不同,具有较高的研究价值,然而,我国对于紫化茶的研究尚处于探索阶段,尚不能完全挖掘其独特经济价值。本文综述了紫化茶茶树品种、不同加工方法对紫化茶品质的影响、紫化茶的化学成分及其生理活性物质的作用;并对其重点研究方向和新产品开发进行了展望。

Abstract: The high content of paeonite is high, compared to other tea, purple tea has a unique color and biological activity, and its tea aroma and taste also due to chemical composition, having a high research value, however, China's research on the purple tea is still in the exploratory stage, still can not fully tap its unique economic value.This paper reviewed the effects of different varieties of purple tea on the quality of purple tea, the chemical composition of purple tea and its physiologically active substances, and the prospect of its research and new product development.