Page 28 - 《华中农业大学学报(自然科学版)》2022年第5期
P. 28

22                                 华 中 农 业 大 学 学 报                                    第 41 卷

                    异分析[J].中国茶叶,2018,40(1):52-55.QU F F,CHEN D L,   nents of Keemun black tea using GC-MS and HPLC combined
                    FENG W,et al.Analysis on the difference of black tea quality be⁃  with chemometrics[J/OL].LWT,2020,130:109547[2022-05-
                    tween fermenter and natural fermentation[J].China tea,2018,40  03].https://doi.org/10.1016/j.lwt.2020.109547.
                   (1):52-55(in Chinese).                      [31] 蒋金星,何华锋,褚飞洋,等 . 揉捻温度对工夫红茶滋味品质的
              [20] 王梅 .工夫红茶自动发酵装置及品质智能感知技术研究[D].杭                   影响[J]. 食品工业科技,2017,38(7):90-95.JIANG J X,HE H
                    州:浙江大学,2017.WANG M.Study on automatic fermentation  F,CHU F Y,et al.Effect of rolling temperature on the quality of
                    device and quality intelligent sensing evaluation technology of  congou black tea[J]. Science and technology of food industry,
                    black tea[D]. Hangzhou:Zhejiang University,2017(in Chinese  2017,38(7):90-95(in Chinese with English abstract).
                    with English abstract).                    [32] 袁 海 波 ,尹 军 峰 ,江 用 文 ,等 . 一 种 增 氧 揉 捻 的 方 法 :
              [21] 袁海波,滑金杰,邓余良,等 .一种多因子调控的新型发酵装置:                   201510132682.6[P]. 2018-07-31. YUAN H B,YIN J F,JI⁃
                    201921772173.X[P].2020-08-11.YUAN H B,HU J J,DENG  ANG Y W, et al. A method of oxygenating and rolling:
                    Y L,et al.The utility model relates to a novel fermentation de⁃  201510132682.6[P]. 2018-07-31(in Chinese).
                    vice controlled by multiple factors:201921772173X[P].2020-08-  [33] HUA J J,WANG H J,YUAN H B,et al.New insights into the
                    11(in Chinese).                                 effect of fermentation temperature and duration on catechins con⁃
              [22] 董春旺,赵杰文,朱宏凯,等 .基于 RSM 和 BP-AdaBoost-GA 的         version and formation of tea pigments and theasinensins in black
                    红茶发酵性能参数优化[J]. 农业机械学报,2017,48(5):335-           tea[J].Journal of the science of food and agriculture,2022,102
                    342.DONG C W,ZHAO J W,ZHU H K,et al.Parameter opti⁃  (7):2750-2760.
                    mization of black tea fermentation machine based on RSM and  [34] WANG H J,SHEN S,WANG J J,et al.Novel insight into the
                    BP-AdaBoost-GA[J]. CSAM,2017,48(5):335-342(in Chi⁃  effect of fermentation time on quality of Yunnan Congou black
                    nese with English abstract).                    tea[J/OL].LWT,2022,155:112939[2022-05-03].https://doi.
              [23] 江用文,叶阳,周仁桂,等 . 一种滚筒式红茶自动发酵设备:                    org/10.1016/j.lwt.2021.112939.
                    201210127466.9[P].2012-08-15.JIANG Y W,YE Y,ZHOU R  [35] CHEN Q C,ZHU Y,LIU Y F,et al.Black tea aroma formation
                    G,et al.The utility model relates to a drum type automatic fer⁃  during the fermentation period[J/OL]. Food chemistry,2022,
                    mentation equipment for black tea:201210127466.9[P]. 2012-  374:131640[2022-05-03]. https://doi. org/10.1016/j. food⁃
                    08-15(in Chinese).                              chem.2021.131640.
              [24] 王岳梁,罗列万,袁海波,等 . 一种滚烘机:201410473680.9        [36] QU F F,ZENG W C,TONG X,et al.The new insight into the
                   [P].2014-12-10.WANG Y L,LUO L W,YUAN H B,et al.A  influence of fermentation temperature on quality and bioactivities
                    rolling and hot air dryer:201410473680.9[P]. 2014-12-10(in  of black tea[J/OL]. LWT,2020,117:108646[2022-05-03].
                    Chinese).                                       https://doi.org/10.1016/j.lwt.2019.108646.
              [25] WANG H J,WANG J J,YUAN H B,et al.Novel insights into  [37] 江用文,袁海波,滑金杰,等 . 一种工夫红茶通氧变温变湿发酵
                    the effect of withering degree on Dianhong Congou black tea  方法:201510061765.0[P].2015-05-13.JIANG Y W,YUAN H
                    quality[J/OL].International Journal of food science and technolo⁃  B,HUA J J,et al.The invention relates to a fermentation method
                    gy,2022,155,1:112939 [2022-05-03]. https://doi. org/  of Congou black tea with oxygen,variable temperature,and hu⁃
                    10.1016/j.lwt.2021.112939.                      midity:201510061765.0[P].2015-05-13(in Chinese).
              [26] 滑金杰,袁海波,江用文,等 . 萎凋通氧量对鲜叶品质生化成分              [38] HUA J J,XU Q,YUAN H B,et al.Effects of novel fermentation
                    和酶活性动态变化规律的影响[J]. 中国食品学报,2016,16                method on the biochemical components change and quality forma⁃
                   (4):72-79.HUA J J,YUAN H B,JIANG Y W,et al.Effect of  tion of Congou black tea[J/OL].Journal of food composition and
                    withering oxygen concentration on dynamic change of main bio⁃  analysis,2021,96:103751 [2022-05-03]. https://doi. org/
                    chemical components and enzymatic activity of tea fresh leaves  10.1016/j.jfca.2020.103751.
                   [J].Journal of Chinese institute of food science and technology, [39] CHEN L,LIU F,YANG Y F,et al.Oxygen-enriched fermenta⁃
                    2016,16(4):72-79(in Chinese with English abstract).  tion improves the taste of black tea by reducing the bitter and as⁃
              [27] LIN J Z,LIU F,ZHOU X F,et al.Effect of red light on the com⁃  tringent metabolites[J/OL]. Food research international,2021,
                    position of metabolites in tea leaves during the withering process  148: 110613 [2022-05-03].  https://doi.  org/10.1016/j.
                    using untargeted metabolomics[J/OL].Journal of the science of  foodres.2021.110613.
                    food and agriculture,2022,102(4):1628-1639[2022-05-03].  [40] 王近近,袁海波,滑金杰,等 . 足火工艺参数对工夫红茶热风干
                    https://doi.org/10.1002/jsfa.11500.             燥特性和品质的影响[J]. 农业工程学报,2020,36(10):287-
              [28] LI Y C,HE C,YU X L,et al.Study on improving aroma quality  296.WANG J J,YUAN H B,HUA J J,et al.Effects of second-
                    of summer-autumn black tea by red-light irradiation during with⁃  drying process parameters on the hot-air drying characteristics
                    ering[J/OL]. LWT,2022,154:112597[2022-05-03]. https://  and quality of congou black tea[J].CSAE,2020,36(10):287-
                    doi.org/10.1016/j.lwt.2021.112597.              296(in Chinese with English abstract).
              [29] LI Y C,HE C,YU X L,et al.Effects of red-light withering on  [41] QU F F,ZHU X J,AI Z Y,et al.Effect of different drying meth⁃
                    the taste of black tea as revealed by non-targeted metabolomics  ods on the sensory quality and chemical components of black tea
                    and transcriptomics analysis[J/OL]. LWT,2021,147:111620  [J/OL]. LWT,2019,99:112-118[2022-05-03]. https://doi.
                   [2022-05-03].https://doi.org/10.1016/j.lwt.2021.111620.  org/10.1016/j.lwt.2018.09.036.
              [30] HOU Z W,WANG Y J,XU S S,et al.Effects of dynamic and  [42] 滑金杰,王华杰,王近近,等 . 采用 PLS-DA 分析毛火方式对工
                    static withering technology on volatile and nonvolatile compo⁃  夫红茶品质的影响[J]. 农业工程学报,2020,36(8):260-270.
   23   24   25   26   27   28   29   30   31   32   33