TU Braunschweig, Institute of Food Chemistry, Schleinitzstr. 20, D-38106 Braunschweig, Germany.
Food Res Int. 2020 Jun;132:109120. doi: 10.1016/j.foodres.2020.109120. Epub 2020 Feb 21.
Progress in analytical tools have led to a deeper insight into the chemical constitution and reaction pathways during the tea manufacture. However, the challenges have also changed as "new" teas are traded internationally which makes the authentication much more complicated. This micro-review demonstrates that despite all the achievements in the field of validated methods, authenticity, non-targeted methods we still have some gaps. New reactions products have been detected and those might be useful for authenticity purposes. As regards definitions of certain types of tea it makes sense to combine compositional data generated by validated targeted methods with non-targeted work to get a clearer view. Some more work seems to be necessary to get e.g. a deeper insight in the fate of proanthocyanidins during different types of processing and to develop a concept to quantify the thearubigins. There was progress in our knowledge of the thearubigin fraction in the last decade, however, there are still concepts to develop.
分析工具的进步使我们对茶叶制造过程中的化学组成和反应途径有了更深入的了解。然而，随着“新”茶在国际上的交易，挑战也发生了变化，这使得认证变得更加复杂。本综述表明，尽管在经过验证的方法、真实性、非靶向方法领域取得了所有成就，但我们仍然存在一些差距。已经检测到新的反应产物，这些产物可能对真实性有用。关于某些类型茶的定义，将经过验证的靶向方法生成的组成数据与非靶向工作相结合以获得更清晰的认识是有意义的。似乎需要做更多的工作，例如深入了解不同类型加工过程中表没食子儿茶素没食子酸酯的命运，并开发一种概念来定量测定茶黄素。在过去十年中，我们对茶黄素的认识取得了一定的进展，然而，仍有一些概念需要进一步研究。
