亚热带植物科学Issue(2)：182-186,5.DOI:10.3969/j.issn.1009-7791.2013.02.021
普洱茶后发酵中咖啡碱变化研究进展（综述）
Research Progress in the Variations of Caffeine During the Post-Fermentation of Pu-erh Tea
摘要
Abstract
The post-fermentation processing technology of Pu-erh tea (ripe tea) is the core procedure to form the special feature. Caffeine (1,3,7-Trimethyl xanthine) as the major flavour and physiological active ingredient is one of abundant biochemical components, which has various efficacies, such as promoting excitement, stimulating cardiac, detoxication, diuresis, aid to digestion and so on. Recent years, majority of researches have demonstrated that the content of caffeine shows the tendency of addition during the post-fermentation process. This paper would systematically summarize current researches on the changes of caffeine in the post-fermentation process and expect to provide scientific foundations for caffeine theory about Pu-erh tea.关键词
普洱茶/后发酵/咖啡碱Key words
Pu-erh tea/post-fermentation/caffeine分类
农业科技引用本文复制引用
柴洁,郭威,杨超,马存强,任小盈,周斌星..普洱茶后发酵中咖啡碱变化研究进展（综述）[J].亚热带植物科学,2013,(2):182-186,5.基金项目
国家科技支撑计划课题(2007BAD58B03)、保山市科技项目--“保山市特种茶叶开发与研究” （2007BAD58B03）
