食品与发酵工业2025，Vol.51Issue(10)：360-367,8.DOI:10.13995/j.cnki.11-1802/ts.040208
红茶贮藏过程中的品质变化机理及研究进展
Mechanism and research progress of quality change of black tea during storage
摘要
Abstract
Black tea is one of the six tea categories and is highly popular among consumers.Storage,as the final stage before con-sumption,significantly influences its quality and economic value.In recent years,research on tea storage has mostly focused on green tea and dark tea,and there are fewer studies on the quality chemistry of black tea storage.Based on this,this paper systematically summarized recent studies on the effects of moisture,temperature,oxygen,and light on the non-volatile and volatile quality components of black tea during storage,elaborated the mechanisms of quality changes in black tea throughout the storage process,introduced methods for assessing stored black tea quality,and put forward prospects for the future research in the field of black tea storage.The purpose of this paper is to offer insights for improving black tea storage quality and developing advanced storage technologies.关键词
红茶/贮藏/品质变化/生化成分/判别技术Key words
black tea/storage/quality changes/biochemical composition/discrimination techniques引用本文复制引用
李冉阳,袁海波,屈丽池,练学燕,孙洪,滑金杰,朱希哲,王坤波,王近近..红茶贮藏过程中的品质变化机理及研究进展[J].食品与发酵工业,2025,51(10):360-367,8.基金项目
国家重点研发计划项目(2022YFD1600804) （2022YFD1600804）
中国农业科学院科技创新工程专项项目(CAAS-ASTIP-TRICAAS) （CAAS-ASTIP-TRICAAS）
国家茶叶产业技术体系红茶加工岗位项目(CARS-23) （CARS-23）
