中国茶叶2026，Vol.48Issue(8)：7-16,10.
杀青工艺对绿茶品质影响机制研究进展
Research Progress on the Mechanism of Fixation Affecting Green Tea Quality
摘要
Abstract
Green tea fixation is the core process in green tea processing,and its technological control directly deter-mines the flavor quality of the final product.This article provided a review of the research progress on the wither-ing process and its impact mechanism on green tea quality.Based on the transformation patterns of key chemical components during fixation,it elucidated the mechanisms underlying green tea quality formation from the perspec-tives of color,taste,and aroma,and further compared the technical characteristics and quality effects of dry heat fix-ation,wet heat fixation,novel single-fixation methods,and composite fixation approaches.The analysis reveals that the differences between fixation methods in preserving green color,enhancing aroma,and reducing bitterness essen-tially stem from the regulation of enzymatic and non-enzymatic reactions by heat and moisture conditions,heating rate,and heat transfer mode.The review further summarized the current problems and challenges in industrial adap-tation,technology scale-up,mechanistic interpretation,evaluation criteria,and intelligent processing.It proposed that precision,intelligent control,and application-specific adaptation represent important directions for green tea fixation technology and provided a basis for quality control research in green tea processing.关键词
绿茶/杀青工艺/品质形成/复合杀青/智能化加工Key words
green tea/fixation technology/quality formation/combined fixation/intelligent processing分类
农业科技引用本文复制引用
于凯怡,钟书平,柳岩,罗理勇,曾亮..杀青工艺对绿茶品质影响机制研究进展[J].中国茶叶,2026,48(8):7-16,10.基金项目
重庆市现代农业产业技术体系(CQMAITS202508) （CQMAITS202508）
