茶叶吸香和持香机理的探讨

茶叶的吸香机理是当前有争议的问题，该方面的研究成果不但具有重要的理论价值，而且应用前景广阔。本文对物理吸附、化学吸附等各种茶叶吸香理论作一简要的评述，并根据物理化学和生物化学基础理论，提出茶叶中的蛋白质等高分子成分通过氢键束才空间位阻作用，吸附茶叶中香气成分的新观点，能较好地解释湿坯连窨、隔离窨花等新技术的工艺效果和茶叶去水浸出物后几乎无吸香能力等实验结果。

Aroma Absorbing and Keeping Mechanism of Tea

The mechanism for tea to adsorb and retain aroma is currently disputed issue.Scientific achievements in this aspect not only possess important theoretical value,but also have broad prospect for application. According to the fundamental theories of physical chemistry and biochemistry,the author made a brief recitation on the correlative theoretics as physical adsorption, chemical adsorption and so on to put forward a new viewpoint that the inclusive high polymer components of tea like protein adsorb aroma components by the way of hydrogen bond and stereoscopic hindrance effect.The theory explained the efficiency of scenting damp basic tea in succession and insulated scenting techniques and why infused tea leaf had little adsorption ability.