摘要： 茶葉色澤是茶葉風味和品質(zhì)的重要組成部分。呈色物質(zhì)具有生色團結(jié)構(gòu)和助色基團,其綜合呈色效果可以使茶湯呈現(xiàn)不同深淺程度的綠、黃、紅色。隨著呈色物質(zhì)在茶湯中的濃度增加,茶湯顏色會相應(yīng)地發(fā)生變化,呈現(xiàn)黃綠色、橙黃色、紅褐色等不同色澤。此外,茶葉加工過程中的發(fā)酵（酶促氧化）、干燥等加工工藝,以及茶葉沖泡過程中的溫度、pH、濃度差異等也會影響茶湯的色澤及亮度。綜述茶葉中呈色物質(zhì)的化學結(jié)構(gòu)、顏色特征、呈色機理及影響因素,以期揭示茶葉色澤的呈色規(guī)律,為茶葉風味及品質(zhì)提升和加工技術(shù)創(chuàng)新提供理論依據(jù)。

關(guān)鍵詞: 茶葉, 顏色, 風味化學, 呈色物質(zhì), 氧化產(chǎn)物

Abstract: The color of tea leaves and infusions is an important attribute to tea flavor and quality. Colored substances contain chromophore and auxochrome groups, which contribute to producing different shades of green, yellow, and red hue in tea infusion. As the concentrations of colored substances increase, the tea infusions’ color will increase accordingly, presenting different colors such as yellowish-green, reddish-yellow and reddish-brown. Furthermore, fermentation (enzymatic oxidation) and drying stages during processing, as well as temperature, pH, and concentration in sensory evaluation, affect the color and brightness of tea infusions. This review revealed the color formation mechanisms by summarizing the chemical structures, color characteristics, coloration mechanisms and other factors of color substances in tea. It also provided a theoretical evidence for the quality improvement of tea flavor and the innovation of processing technology.

Key words: tea, color, flavor chemistry, colored substances, oxidation products

中圖分類號: 

S571.1

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