滇红茶的化学成分及其在加工过程中的变化规律

	滇红茶的化学成分及其在加工过程中的变化规律; Study on the Chemical Substances and Their Changes during the Processing of Yunnan Black Tea
	李娜
导师	张颖君
摘要	Tea, as the first of three non-alcoholic beverages in the world, is widely loved by consumers because of its unique flavor and various pharmacological effects and healthy functions. Among them, black tea is made of the fresh leaves and (or) buds of Camellia sinensis var. assamica or C. sinensis, and is produced by catalyzed fermentation of polyphenol oxidase rich in fresh leaves. Modern pharmacological research has proved that black tea has various biological activity, such as anti-oxidation, hypolipidemic, anti-obesity, and antiviral. In the world tea trade, black tea accounts for more than 70% of the share. India, Sri Lanka, Kenya and southern China (especially Yunnan Province) are the main production areas of black tea, however, Chinese black tea has a low share of the international tea market. It is very important to improve the international competitiveness of our country's black tea. Due to the participation of polyphenol oxidase, black tea has a more complex and diverse chemical composition than green tea. At present, researches on the chemical constituents of black tea mainly focuses on the chemical structure and formation mechanism of theaflavins. Up to now, only the structures of less than 70 compounds including 16 theaflavins have been clarified, and it is difficult to fully elucidate the chemical substantial of black tea. Yunnan black tea is made from the fresh leaves and buds of C. sinensis var. assamica in Yunnan Province. Although it is well-known for its unique fragrance and strong taste, there are very few studies on the chemical components of Yunnan black tea. Tea and its related industries play a pivotal role in the economy of Yunnan Province. Therefore, the systematic and comprehensive chemical research of Yunnan black tea will not only clarify its chemical substance and provide a theoretical basis for follow-up research, but also improve the quality and market competitiveness and promote development and utilization of Yunnan black tea. This thesis takes Yunnan black tea as the main objective, carries out an in-depth and systematic chemical study on 'Jin-Ya' from the two aspects of chemical composition and aroma composition, by means of chromatographic separation methods, LC-MS, and GC-MS techniques. On this basis, in order to have a more in-depth and comprehensive understanding of the chemical constituents of Yunnan black tea, LC-MS and GC-MS techniques are used to analyze the changes of water-soluble components and volatile components during the processing process of Yunnan black tea. 'Jin-Ya', as one of the representatives of high-end black tea in China, is produced with only buds of the tea plant (C. sinensis var. assamica) growing in the Fengqing area. In this thesis, the LC-MS/MS technique is used to conduct a preliminary study on the chemical components of 'Jin-Ya', leading to the identification of 27 components, including 18 flavan-3-ol derivatives (including 6 catechins, 6 flavoalkaloids, 4 flavan-3-ol dimers, and 2
	2020-08
文献类型	学位论文
条目标识符	http://ir.kib.ac.cn/handle/151853/74144
专题	昆明植物所硕博研究生毕业学位论文
推荐引用方式 GB/T 7714	李娜. 滇红茶的化学成分及其在加工过程中的变化规律, Study on the Chemical Substances and Their Changes during the Processing of Yunnan Black Tea[D],2020.

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