摘要： 黑茶是以茶樹(shù)（Camellia sinensis）鮮葉或成熟新梢為原料,經(jīng)殺青、揉捻、渥堆、干燥等加工工藝制成的茶產(chǎn)品。黑茶香氣優(yōu)雅醇正,滋味甘甜醇厚,內(nèi)含物質(zhì)豐富,品質(zhì)獨(dú)特。迄今為止,大量的體外細(xì)胞實(shí)驗(yàn)和動(dòng)物模型研究均證實(shí)了黑茶及其功能成分對(duì)高血糖、高血壓、高血脂等諸多疾病具有潛在的防治功效。特別是近十年來(lái),茶葉功能成分與健康的分子機(jī)制等相關(guān)研究進(jìn)展很快,這些研究成果不僅為黑茶預(yù)防疾病提供理論依據(jù),在一定程度上也促進(jìn)了黑茶消費(fèi)。本文對(duì)黑茶的品質(zhì)特征及其健康功效近五年來(lái)的主要研究進(jìn)展進(jìn)行綜述。

關(guān)鍵詞: 黑茶, 健康功效, 品質(zhì)特征, 進(jìn)展

Abstract: Dark tea is made from fresh leaves or mature shoots of tea plants (Camellia sinensis). Its manufacture process includes fixing, rolling, stacking and drying. The healthy benefits of dark tea attracted much attention. So far, a large number of in vitro experiments and animal model studies have revealed the potentially preventive effects of functional components in dark tea on some diseases, including hyperglycemia, hypertension, hyperlipidemia and many other diseases. During the past ten years, there had made a huge advance in research on functional components and healthy benefits of dark tea. These results not only provided a reliable theoretical basis for better understanding of health effects of dark tea, but also played an important role in promoting dark tea consumption. In this paper, the characteristics of dark tea and the progress of health effects of dark tea during the past five years were reviewed. The direction for future research was also proposed.

Key words: dark tea, health effects, quality characteristics, recent advances

中圖分類(lèi)號(hào): 

TS272.5+4

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