普洱茶“醇厚”滋味效应化学机制研究

“醇厚”滋味特征是普洱茶（熟茶）的重要滋味品质之一，前期研究证实在浸泡过程中，普洱茶（熟茶）中化学成分相互作用形成的胶体颗粒（TCPs）与其滋味的形成有着密切的关系。项目以普洱茶（熟茶）汤为研究对象，根据颗粒粒径对其进行分相，以“醇厚”滋味为考察指标分离TCPs，通过表征TCPs的化学组成和结构特征，回溯TCPs在冲泡过程中的形成机制，包括成分相互作用的动力学参数、作用位点、驱动力等，并考察相互作用过程中的关键影响因素。同时通过筛选典型的TCPs，研究其对滋味形成的关键因子（唾液蛋白和口腔上皮细胞）的影响，阐明TCPs对“醇厚”滋味形成的生理化学机制。本项目研究突破了传统基于单纯的化学成分变化研究特征滋味形成的局限，以分子间自发的相互作用为出发点，将风味形成的基础问题拓展到新的层面，为普洱茶（熟茶）的精细化加工和科学消费提供理论支撑。

The "mellow" taste is one of the most important taste qualities of Pu-erh ripen tea. The colloidal particles (TCPs) formed by spontaneous interactions between chemical components during the tea brewing has been confirmed a close relationship with the taste feature by our previous studies. Pu-erh ripen tea soup is separated to different phases according to the particle size of TCPs, the target TCPs are further screened by mellow taste perception. The formation mechanism of TCPs is clarified by researching the interaction among the chemical components (e.g. kinetic parameters, interaction sites, driving forces and key influencing factors) based on the chemical composition and structural information of TCPs. In order to clarify the physiological mechanism of "mellow" taste, typical TCPs are chosen to study their influence on the key factors of taste formation (saliva protein and oral epithelial cells).This project research breaks through the limitation of traditional research on the formation of characteristic taste based on pure chemical composition changes, in the view of spontaneous interaction between molecules, the research of flavor formation is expanded to a new level. The results will provide theoretical support for processing and scientific consumption of Pu-erh ripen tea.