中文摘要
项目针对普洱茶基础研究薄弱，品质特征成分不清、形成机理不明的状况，通过普洱茶化学成分组成与品质关系，普洱茶主要特征成分，微生物、酶活性与普洱茶品质形成关系，加工环境因子对普洱茶品质的影响6方面研究，揭示了普洱茶的品质形成机理。（1）首次明确了普洱茶化学成分的三个来源途径，即茶叶物质、茶叶物质经微生物微代谢转化、微生物代谢物。（2）首次从固态发酵角度解释普洱茶加工，确立了普洱茶加工实质是以茶叶为基质，多种微生物作用的固态发酵过程，提出了普洱茶固态发酵理论；探明接种有益菌利于普洱茶品质形成，且不同优势菌株形成的风味各异，为控制微生物“定向”发酵普洱茶奠定了理论基础。（3）研究发现普洱茶色素与红茶色素不同，并在普洱茶中发现典型陈香物质，为揭示和科学评价普洱茶品质特征提供了实验依据。（4）应用数学模型分析化学成分与品质关系，为普洱茶的科学化、数字化提供了理论基础。项目发表论文8篇，出版专著2本，获授权专利2项；培养硕士研究生13人。
英文摘要
Yunnan Pu-erh tea has special taste and flavor, and a wide range of biological effects, such as antioxidative and hypocholesterolemic effects in rats, and antiobese activity, reducing plasma triglyceride, cholesterol, and LDL-cholesterol in rat. However the flavor or bioactive components in Pu-erh teas were not investigated thoroughly and the quality formation mechanism of Pu-erh tea were not reported. In this project the quality formation mechanism of Pu-erh tea were investigated by six studies, such as study on the relationship between quality and flavor components of Pu-erh tea, study on the main characteristic components of Pu-erh tea, study on the relationship between quality of Pu-erh tea and microbe or extracellular enzyme activities, study on the role of environmental factors in Pu-erh tea quality formation. (1)This result firstly showed that the ingredients in Pu-erh tea originated from the tea leaves and their transformed products by microorganisms, metabolites derived from microorganism.(2)In this study, the theory of Pu-erh tea’s solid-state fermentation that the processing of Pu-erh tea is a solid-state fermentation with tea as substrate was firstly established. Study on the relationship of microorganisms, chemical components and quality of Pu-erh tea demonstrated that solid-state fermentation ino
结题摘要
项目针对普洱茶基础研究薄弱，品质特征成分不清、形成机理不明的状况，通过普洱茶化学成分组成与品质关系，普洱茶主要特征成分，微生物、酶活性与普洱茶品质形成关系，加工环境因子对普洱茶品质的影响6方面研究，揭示了普洱茶的品质形成机理。（1）首次明确了普洱茶化学成分的三个来源途径，即茶叶物质、茶叶物质经微生物微代谢转化、微生物代谢物。（2）首次从固态发酵角度解释普洱茶加工，确立了普洱茶加工实质是以茶叶为基质，多种微生物作用的固态发酵过程，提出了普洱茶固态发酵理论；探明接种有益菌利于普洱茶品质形成，且不同优势菌株形成的风味各异，为控制微生物“定向”发酵普洱茶奠定了理论基础。（3）研究发现普洱茶色素与红茶色素不同，并在普洱茶中发现典型陈香物质，为揭示和科学评价普洱茶品质特征提供了实验依据。（4）应用数学模型分析化学成分与品质关系，为普洱茶的科学化、数字化提供了理论基础。项目发表论文8篇，出版专著2本，获授权专利2项；培养硕士研究生13人。