茯砖茶茶叶品质和保健功能的研究概况.pdf

第20卷第 4期湖南城市学院学报(自然科学版)
20l1年12月 Journal of Hunan City University(Natural Science) Dec. 2011
茯砖茶茶叶品质和保健功能的研究概况
彭晓赘,赵运林,何小书,雷存喜,刘石泉,周晓梅,董萌,胡治远
(,湖南益阳 413000;,湖南慈
利 427200;,长沙 410128)
摘要:茯砖茶是古老茶类黑茶中的高档品种,“金花菌”是茯砖茶发花过程的主要微生物,通过它的代
谢作用改善了茶叶的品质,
的关系以及茯砖茶保健功能的研究概况,并对今后茯砖茶研究的发展方向进行了展望.
关键词:茯砖茶;冠突散囊茵;鉴定;品质;保健功能
中图分类号: 文献标识码:A 文章编号:1672—7304(2011)04—0045—04
ResearchFuzhuanof Situation TeaQuality AndHealth Function Its
PENGXiao-yun’,zHA0 Yun-n ,HEx{no-shu ,LEICun-xi、,LIU sht—quan’,zHoU Xicl0一mei ,
DoNGMeng H U Zhi-yuan
(,College ofChemical Institute andEnvironmentalEngineering,Hunan University,Yiyang,HunanCity 413000;
VocationalSecondary School,Cili,Hunan 427200,China; ofFood Science and Technology,Hunan AgriculturalUniversity,Changsha,
Hunan410128,China)
Abstract:JinhuaFungus’is dominantthe microbe the fungus in growing process ofFuzhuan tea,which
cannot only improvequality tea and flavor,butalsouniquegives it health functions through
this paper,the dominant fungus and its relationship to Fuzhuan tea quality and health functions are reviewed,are Fuzhuanfunctions and health topaper,the quality dominanttea relationship this fungus and its
andsome possible directions futureresearchfor alsoared