| 茶叶中的黄酮醇类物质及对感官品质的影响 |
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| 引用本文： | 林杰,段玲靓,吴春燕,须海荣.茶叶中的黄酮醇类物质及对感官品质的影响[J].茶叶,2010,36(1):14-18. |
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| 作者姓名： | 林杰 段玲靓 吴春燕 须海荣 |
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| 作者单位： | 浙江大学茶学系,浙江杭州,310029 |
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| 摘 要： | 黄酮醇及其苷类是茶多酚中重要的组分，含量仅次于黄烷醇类，对茶叶感官品质、生理功能等起重要作用。本文总结了近年来国内外茶叶黄酮醇类的研究进展，阐述了其在茶树中的分布、含量及存在形态，并对黄酮醇类在茶叶加工、贮藏过程中的变化及对感官品质的影响进行了探讨。
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| 关 键 词： | 茶叶 黄酮醇 黄酮醇苷 槲皮素 山奈素 杨梅素 感官品质 |
Flavonols in Tea (Camellia sinensis) and Its Impact on Sensory Taste |
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| LIN Jie,DUAN Lingliang,WU Chunyan,XU Hairong.Flavonols in Tea (Camellia sinensis) and Its Impact on Sensory Taste[J].Journal of Tea,2010,36(1):14-18. |
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| Authors: | LIN Jie DUAN Lingliang WU Chunyan XU Hairong |
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| Institution: | Departement of Tea Science;Zhejiang University;Hangzhou 310029;China |
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| Abstract: | Flavonols' impact on sensory taste quality of tea and their physiological functions were reviewed.The changes in flavonols during tea processing and storage were summerized. |
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| Keywords: | tea flavonols quercetin kaempferol myricetin sensory quality |
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