热门
Processing and chemical constituents of Pu-erh tea: A review
文献类型：期刊论文
| 作者 | Lv, Hai-peng1,3; Zhang, Ying-jun2 ; Lin, Zhi3; Liang, Yue-rong1
|
| 刊名 | FOOD RESEARCH INTERNATIONAL
 |
| 出版日期 | 2013-10-01 |
| 卷号 | 53期号:2页码:608-618 |
| 关键词 | Pu-erh tea Chemical constituents Processing |
| ISSN号 | 0963-9969 |
| 通讯作者 | Zhang, YJ (reprint author), Chinese Acad Sci, Kunming Inst Bot, State Key Lab Phytochem & Plant Resources West Ch, Kunming 650201, Peoples R China.,zhangyj@mail.kib.ac.cn ; yrliang@zju.edu.cn |
| 英文摘要 | Pu-erh tea is a unique microbial fermented tea produced from the sun-dried leaves of large-leaf tea species (Camellia sinensis (Linn.) var. assamica (Masters) Kitamura) in the Yunnan province of China. Pu-erh tea has become increasingly popular in Southeast Asia may be due to its multiple health benefits. The special sensory characteristics of Pu-erh tea arise from the multitudinous chemical changes and transformations of the chemical constituents of the sun-dried green tea leaves that occur during the post-fermentation process. Many functional components have been isolated from Pu-erh tea and identified. In this paper, modern processing techniques and their effects on the transformation of the chemical constituents and the major chemical components of Pu-erh tea are reviewed and discussed. (C) 2013 Elsevier Ltd. All rights reserved. |
| WOS标题词 | Science & Technology ; Life Sciences & Biomedicine |
| 学科主题 | Food Science & Technology |
| 类目[WOS] | Food Science & Technology |
| 研究领域[WOS] | Food Science & Technology |
| 关键词[WOS] | PERFORMANCE LIQUID-CHROMATOGRAPHY ; POST-FERMENTATIVE PROCESS ; GREEN TEA ; CAMELLIA-SINENSIS ; GALLIC ACID ; VOLATILE COMPOUNDS ; SAFETY EVALUATION ; OXIDATIVE DAMAGE ; CHINESE TEA ; AMINO-ACIDS |
| 收录类别 | SCI |
| 资助信息 | National Nature Foundation of China [31000317, 21172224]; Science & Technology Planned Project from the Biological Resource Development & Innovation Office of the People's Government of Yunnan Province [2007YNCXB-01-01] |
| 语种 | 英语 |
| WOS记录号 | WOS:000324511400006 |
| 公开日期 | 2013-11-12 |
| 源URL | [http://ir.kib.ac.cn/handle/151853/17291]  |
| 专题 | 昆明植物研究所_植物化学与西部植物资源持续利用国家重点实验室 |
| 作者单位 | 1.Zhejiang Univ, Tea Res Inst, Hangzhou 310058, Zhejiang, Peoples R China 2.Chinese Acad Sci, Kunming Inst Bot, State Key Lab Phytochem & Plant Resources West Ch, Kunming 650201, Peoples R China 3.Chinese Acad Agr Sci TRICAAS, Tea Res Inst, Natl Engn Res Ctr Tea Proc, Hangzhou 310008, Zhejiang, Peoples R China |
| 推荐引用方式 GB/T 7714 | Lv, Hai-peng,Zhang, Ying-jun,Lin, Zhi,et al. Processing and chemical constituents of Pu-erh tea: A review[J]. FOOD RESEARCH INTERNATIONAL,2013,53(2):608-618. |
| APA | Lv, Hai-peng,Zhang, Ying-jun,Lin, Zhi,&Liang, Yue-rong.(2013).Processing and chemical constituents of Pu-erh tea: A review.FOOD RESEARCH INTERNATIONAL,53(2),608-618. |
| MLA | Lv, Hai-peng,et al."Processing and chemical constituents of Pu-erh tea: A review".FOOD RESEARCH INTERNATIONAL 53.2(2013):608-618. |
入库方式： OAI收割
来源：昆明植物研究所
浏览0
下载0
收藏0
其他版本
除非特别说明，本系统中所有内容都受版权保护，并保留所有权利。