杜仲茶加工工艺研究进展

Research progress on the processing technology of Eucommia ulmoides tea

中文关键词:  杜仲叶茶  加工工艺  绿茶  红茶  黑茶  乌龙茶

英文关键词:Eucommia ulmoides tea  processing technology  green tea  black tea  dark tea  oolong tea

中文摘要:

      杜仲皮是重要的传统中药材但其采收易损伤植株。杜仲叶与雄花因富含木脂素、环烯醚萜和黄酮等活性成分且具可持续性, 成为皮的良好替代资源。特别是杜仲叶于2023年被列入药食同源目录, 为其在代用茶等日常康养产品中的开发奠定了基础。目前, 杜仲茶主要借鉴传统茶的工艺进行加工, 且主要集中在绿茶、红茶的生产, 有少量黑茶和乌龙茶的工艺尝试。本文重点综述了现有工艺流程、杀青和干燥等关键工艺环节的研究进展与不足。然而, 由于杜仲与茶鲜叶的内质成分存在显著差异, 简单的工艺平移对于尽可能地保留杜仲的活性成分、提升产品感官品质与储藏稳定性的作用效果缺乏研究。因此, 未来有必要围绕杜仲茶加工过程中的物质转化规律展开系列研究, 重点针对护色、提香、优化滋味和改善功能等目标探索创新工艺, 以期拓展杜仲资源的高值化利用。

英文摘要:

      Eucommia ulmoides bark is an important traditional Chinese medicinal material, but its harvesting often damages the trees. Eucommia ulmoides leaves and male flowers have emerged as excellent alternative resources due to their rich content of bioactive compounds such as lignans, iridoids and flavonoids, along with their higher sustainability. Notably, the inclusion of Eucommia ulmoides leaves in the medicinal and food homologous directory in 2023 has laid a foundation for their application in daily health products like herbal teas. Currently, the processing of Eucommia ulmoides tea primarily adapted techniques used for traditional tea [Camellia sinensis (L.) O. Ktze.], with a focus on green tea and black tea production, along with limited attempts in dark tea and oolong tea processing. This review summarized the existing processing techniques and research progress in key steps such as enzyme inactivation and drying, while also pointed out their limitations. However, due to significant compositional differences between leaves of Eucommia ulmoides and Camellia sinensis, whether the direct transfer of traditional tea processing techniques from Camellia sinensis was truly beneficial for enhancing the sensory quality and retaining functional components of Eucommia ulmoides tea remains a questionable issue. Therefore, future research should focus on investigating the substance transformation mechanisms during processing, with an emphasis on developing innovative techniques aimed at preserving color, enhancing aroma, optimizing flavor and improving functionality, so as to promote the high value utilization of Eucommia ulmoides resources.