Tshuaj yej: Los ntawm cov ntaub ntawv keeb kwm mus rau niaj hnub Technology
Jul 18, 2023
Abstract: Tshuaj yej yog cov dej haus tseem ceeb tshaj plaws hauv ntiaj teb. Kev sib kis ntawm cov tshuaj yej los ntawm sab hnub tuaj mus rau sab hnub poob tsis tau cuam tshuam rau kev ua neej nkaus xwb tab sis kuj txhawb kev sib pauv kev sib pauv ntawm sab hnub tuaj thiab sab hnub poob. Tshuaj yej ua, uas yog ib qho tseem ceeb rau kev loj hlob ntawm tshuaj yej tsw, muaj ntau yam kauj ruam, xws li withering, deactivation, dov, fermentation (enzymatic oxidation), thiab tom qab fermentation. Nrog rau txoj kev loj hlob ntawm kev siv tshuab, tshuaj yej tau dhau los ua dav tsim, ob qho tib si los ntawm tes-crafting thiab mechanical processing. Ntau yam tshuaj yej, xws li tshuaj yej polyphenols, theanine, tshuaj yej pigments, thiab caffeine, kuj tau txais los ntawm kev sib cais niaj hnub. Hauv cov tshuaj suav tshuaj, tshuaj yej tau ntev tau sau tseg tias muaj txiaj ntsig zoo rau kev noj qab haus huv. Kev tshawb fawb txog kev kho mob thiab kev noj haus niaj hnub no tau pom tias cov tshuaj yej muaj ntau yam txiaj ntsig kev noj qab haus huv, ua rau txo cov ntshav lipids, thiab ntshav qab zib, tiv thaiv kab mob, thiab tiv thaiv oxidation. Rau qee qhov, cov dej num ntawm tshuaj yej tau txheeb xyuas los ntawm cov tshuaj niaj hnub no yog ua raws li cov ntaub ntawv teev tseg hauv cov tshuaj ib txwm siv. Cov kev qhuab qhia sib tham, cov txheej txheem, thiab cov tswv yim yuav pab txhawb kev sib txuas ntawm kev paub muaj nyob rau hauv cov ntaub ntawv keeb kwm ntawm tshuaj yej thiab niaj hnub siv tshuab thiab kev tshawb fawb.
Glycoside ntawm cistanche tuaj yeem ua rau muaj kev ua haujlwm ntawm SOD hauv plawv thiab daim siab cov ntaub so ntswg, thiab txo cov ntsiab lus ntawm lipofuscin thiab MDA hauv txhua cov ntaub so ntswg, tshem tawm ntau yam reactive oxygen radicals (OH-, H₂O₂, thiab lwm yam) thiab tiv thaiv DNA puas. los ntawm OH-radicals. Cistanche phenylethanoid glycosides muaj peev xwm tshem tawm cov dawb radicals, muaj peev xwm txo tau ntau dua li cov vitamin C, txhim kho cov haujlwm ntawm SOD hauv cov phev ncua, txo cov ntsiab lus ntawm MDA, thiab muaj qee yam kev tiv thaiv ntawm cov phev ua haujlwm. Cistanche polysaccharides tuaj yeem txhim kho kev ua haujlwm ntawm SOD thiab GSH-Px hauv erythrocytes thiab ntsws cov ntaub so ntswg ntawm cov nas senescent sim los ntawm D-galactose, nrog rau txo cov ntsiab lus ntawm MDA thiab collagen hauv lub ntsws thiab ntshav, thiab nce cov ntsiab lus ntawm elastin, muaj Cov nyhuv scavenging zoo ntawm DPPH, ncua lub sijhawm ntawm hypoxia hauv cov nas senescent, txhim kho cov haujlwm ntawm SOD hauv cov ntshav, thiab ncua lub physiological degeneration ntawm lub ntsws hauv kev sim cov nas nrog cellular morphological degeneration, kev sim tau pom tias Cistanche muaj peev xwm antioxidant zoo. thiab muaj peev xwm los ua ib qho tshuaj tiv thaiv thiab kho cov kab mob ntawm daim tawv nqaij laus. Nyob rau tib lub sijhawm, echinacoside hauv Cistanche muaj lub peev xwm tseem ceeb los tshem tawm DPPH dawb radicals thiab tuaj yeem tshem tawm cov pa oxygen reactive, tiv thaiv dawb radical-induced collagen degradation, thiab kuj muaj kev kho zoo ntawm thymine dawb radical anion puas.
Nyem rau rou cong rong cov txiaj ntsig
【Yog xav paub ntxiv:george.deng@wecistanche.com / WhatApp:86 13632399501 】
Ntsiab lus: tshuaj yej; kev ua; tsw; cov txiaj ntsig kev noj qab haus huv; mechanical ua
Tsis ntev los no, Tuam Tshoj txoj kev lag luam tshuaj yej ib txwm tau nkag mus rau UNESCO cov npe cuab yeej cuab tam [1,2]. Tshuaj yej tsis yog tsuas yog ib qho dej haus nrov thoob ntiaj teb, tab sis kuj yog ib qho kev qhia dav dav suav nrog Suav kab lis kev cai thiab kev ntseeg ntawm sab ntsuj plig. Lub ntsiab lus ntawm "茶 (tea)" muaj nyob hauv keeb kwm ntawm Tuam Tshoj rau txog ob txhiab xyoo.
Thoob plaws hauv keeb kwm, tshuaj yej tau nruj nreem txuas nrog detachment thiab sab ntsuj plig kev lom zem, thiab nws ntseeg tau tias tshuaj yej yog thawj zaug cog, tsim, thiab noj los ntawm cov hauj sam. "Cha Jing (Tea Classic)", sau los ntawm Lu Yu nyob rau hauv Tang Dynasty, yog thawj phau ntawv tshuaj yej hauv ntiaj teb keeb kwm. Phau ntawv piav qhia thiab luv luv piav txog qhov chaw, cog, xaiv, ua, brewing, thiab haus tshuaj yej los ntawm Western Han Dynasty mus rau Tang Dynasty [3].
Nyob rau xyoo 1800, nrog rau kev loj hlob ntawm cov tshuaj yej cog thiab ua tiav los ntawm Tuam Tshoj mus rau Is Nrias teb, cov tshuaj yej dub tau los ua ib qho ntawm cov khoom lag luam tseem ceeb tshaj plaws thiab cuam tshuam rau kev ua neej nyob hauv Europe thiab Asmeskas. Kev lag luam tshuaj yej tau ua lub luag haujlwm muaj zog hauv Ameri- tuaj yeem kiv puag ncig thiab Thawj Tsov Rog Tsov Rog ntawm Qing Dynasty ntawm Tuam Tshoj thiab Tebchaws Askiv los ntawm cov npauj npaim nyhuv [4-6].
Nyob rau hauv lub xyoo pua 20th, Wu Jue-Nong tau tshuaj xyuas thiab nthuav dav cov ntsiab lus ntawm "Cha Jing (Tea Classic)" los ntawm kev sau phau ntawv "Review of Tea Classic", uas tau pib piav qhia txog cov kev tshawb fawb tseem ceeb ntawm kev ua tshuaj yej thiab cov txiaj ntsig kev noj qab haus huv [7 ].
Nyob rau hauv niaj hnub tshuaj yej kev lag luam, dub tshuaj yej ntau lawm nyob rau hauv lub forefront ntawm kev loj hlob ntawm tag nrho cov tshuaj yej kev lag luam. CTC dub tshuaj yej, ib tug sawv cev muaj tsim tshuaj yej, mus dhau ib txwm xuas tes ua tshuaj yej nyob rau hauv ntau yam. Lub tshuab ua cov tshuaj yej thiab ntau hom kev siv tshuaj yej cov khoom tsis tau tsuas yog txhawb lub kiv puag ncig hauv tshuaj yej ntau lawm tab sis kuj ua rau lub sijhawm muaj kev lag luam ntawm cov tshuaj yej. Xyoo 2021, tag nrho cov txiaj ntsig ntawm cov tshuaj yej hauv Suav teb yog kwv yees li 3.18 lab tons thiab cov naj npawb ntawm cov tshuaj yej hom (cov khoom lag luam) tau nyob hauv ntau pua, ua tau raws li cov neeg siv khoom xav tau [8].
Tsis zoo li cov tshuaj yej cov khoom lag luam los ntawm lwm qhov chaw, Suav tshuaj yej cov khoom tau muab faib ua ntau yam sib txawv, thiab txhua pawg muaj ntau ntau txog ntau pua cov tshuaj yej cov khoom nrog txawv aromas, saj, duab, xim, thiab lwm yam. [9]. Cov kauj ruam ua cov txheej txheem ntawm cov tshuaj yej sib txawv yog qhov zoo sib xws tab sis nrog qhov sib txawv me me ntawm cov tsis muaj. Cov kev hloov me me no yuav txiav txim siab qhov tsw ntawm txhua hom tshuaj yej [10]. Piv txwv li, nws paub zoo tias kev co txhawb kev hloov pauv ntawm lipids mus rau hauv qhov tsis muaj zog thiab txhim kho kev nkag siab ntawm paj ntawm oolong tshuaj yej, whereas withering ntawm txawv sij hawm hloov cov aroma compositions ntawm dawb tshuaj yej [11-14].
Nyob rau hauv cov nqe lus ntawm lub sensory cwj pwm ntawm cov tshuaj yej, cov xim yog perceived los ntawm lub qhov muag, lub aroma volatiles yog ntes los ntawm cov receptors ntawm olfactory noob hlwb, thiab feem ntau saj tebchaw khi nrog tib neeg saj receptors los yog cuam tshuam nrog salivary proteins los tsim cov saj yooj yim saj. los yog astringency thaum cov tshuaj yej infusion yog sipped [10,15,16].
Peb tau tshaj tawm qhov teeb meem tshwj xeeb ntawm Molecules, hu ua "Tea Processing and Flavor Research", los nthuav tawm cov koom haum ntawm kev ua thiab tsw. Tseeb, qhov tsw chemistry thiab cov yam ntxwv ntawm cov tshuaj yej yog nruj nreem cuam tshuam rau kev ua tshuaj yej. Cov yam ntxwv ntawm cov tshuaj yej infusion yog tsim nyog ntawm kev tshawb nrhiav nyuaj rau kev ua, brewing, thiab haus. Nyob rau hauv qhov teeb meem tshwj xeeb no, peb caw cov kws sau ntawv xa cov kev tshawb fawb theoretical ntawm cov tshuaj sib txawv ntawm cov tshuaj yej sib xyaws thaum ua, cov tshuaj tsw qab thiab cov txuj ci tshiab, thiab kev siv thev naus laus zis txhim kho. Cov kev tshuaj xyuas luv luv hais txog kev ua tshuaj yej thiab tsw qab kuj nyob hauv thaj tsam ntawm qhov teeb meem no.
Kev tsis sib haum xeeb ntawm kev txaus siab:Cov kws sau ntawv tshaj tawm tsis muaj kev sib cav txog kev txaus siab.
Cov ntaub ntawv
Ntiaj teb no lub sij hawm. Tuam Tshoj cov tsoos tshuaj yej txheej txheem ntxiv rau UNESCO Daim Ntawv Teev Npe ntawm Ntiaj Teb Intangible Cultural Heritage.
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Liu, AB Tea War: A History of Capitalism in China and India; Yale University Xovxwm: New Haven, CT, USA, 2020; 360p ib.
Chaw, K.; Kramer, I. Tag nrho cov Tshuaj yej hauv Suav teb, 2nd ed.; China Books & Periodicals Inc.: San Francisco, CA, USA, 2013.
Gebely, T. Lub Philosophy ntawm Tshuaj yej; British Library Publishing: London, UK, 2020.
Wu, J. Illustrated Modern Reader of 'The Classic of Tea'; Shanghai Xovxwm: Shanghai, Tuam Tshoj, 2017.
Kev txheeb cais. Tea Production Volume hauv Suav teb los ntawm 2000 txog 2021.
Zhang, L. Ho, CT; Zhou, J.; Santos, JS; Armstrong, L.; Granato, D. Chemistry thiab Biological Activities of Processed Camellia sinensis Teas: Ib Daim Ntawv Qhia Txog. Compr. Rev. Food Sci. Food Safe. Xyoo 2019, 18, 1474–1495. [CrossRef] [PubMed]
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Zeng, L.; Jin, S.; Xu, Y.-Q.; Granato, D.; Fu, Y.-Q.; Sun, W.—J.; Yin, J.-F.; Xu, Y.-Q. Exogenous stimulation-induced synthesis of volatile compounds: Aroma formation of oolong tea at the postharvest stage. Crit. Rev. Food Sci. Nutr. Xyoo 2022, 1-11. [CrossRef] [PubMed]
Feng, Z.; Li, Y.; Li, M.; Wang, Y.; Zhang, L. Wan, X.; Yang, X. Tshuaj yej aroma tsim los ntawm rau tus qauv tsim cov txheej txheem. Khoom noj khoom haus Chem. Xyoo 2019, 285, 347–354. [CrossRef] [PubMed]
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Disclaimer/Publisher's Note:Cov nqe lus, kev xav, thiab cov ntaub ntawv uas muaj nyob rau hauv txhua qhov kev tshaj tawm tsuas yog cov ntawm tus neeg sau ntawv thiab cov neeg koom tes thiab tsis yog ntawm MDPI thiab / lossis tus kws kho. MDPI thiab/los yog tus kws kho (s) tsis lees paub lub luag haujlwm rau kev raug mob rau tib neeg lossis cov khoom uas tshwm sim los ntawm cov tswv yim, txoj hauv kev, cov lus qhia, lossis cov khoom xa mus rau hauv cov ntsiab lus.
