白茶品质化学研究进展

白茶是我国特有的茶类，独特的加工工艺形成了其香气清鲜、滋味鲜醇的品质特征。综述了近年来白茶品质化学的相关研究进展，明确指出了与白茶色泽、香气和滋味等感官品质相关的化学因子，分析了鲜叶原料和萎凋、干燥、造形及其他创新工艺等对白茶化学品质的影响；最终指出利用精密仪器及先进技术精确定量表征与白茶品质色、香、味相关的各种化学因子，从化学官能团、分子状态等角度深入研究白茶品质化学的变化规律，揭示白茶化学品质形成的重要环节与机理是今后白茶品质化学的重点研究方向。

Research Progress on Quality Chemistry of Chinese White Tea

As an unique kind of tea, Chinese white tea is characterized by its fragrance and fresh in aroma, brisk and mellow in taste, referring to the special processing technology. This paper summarized the recent progress in studying the quality chemistry of Chinese white tea; clearly clarified the chemical factor related to the color, aroma and taste of Chinese white tea; analyzed the effect of raw material of fresh leaves, withering, drying, shaping and other innovative technology on the quality chemistry of Chinese white tea. This paper also pointed out that chemical factors related to the quality, color, aroma and taste of Chinese white tea could be accurately quantitated and characterized by precise instrument and advanced technique. The changing regulation of Chinese white tea could be throughly studied from the chemical functional groups and molecular state points of view. It is a key research direction for the future quality chemistry of Chinese white tea to reveal the important link and mechanism of the formation of quality chemistry by Chinese white tea.