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题名: Processing and chemical constituents of Pu-erh tea: A review
作者: Lv, Hai-peng1, 3; null(张颖君)2; 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
学科分类: Food Science & Technology
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
文章类型: Article
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.
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
语种: 英语
WOS记录号: WOS:000324511400006
Citation statistics:
内容类型: 期刊论文
URI标识: http://ir.kib.ac.cn/handle/151853/17291
Appears in Collections:植物化学与西部植物资源持续利用国家重点实验室_期刊论文

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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

Recommended Citation:
Lv, Hai-peng;Zhang, Ying-jun;Lin, Zhi;Liang, Yue-rong.Processing and chemical constituents of Pu-erh tea: A review,FOOD RESEARCH INTERNATIONAL,2013,53(2(SI)):608-618
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