CAJ | 학술논문

普洱茶（熟茶）的后发酵加工工艺，是形成其独特品质特征的关键工序。咖啡碱是一种甲基黄嘌呤，是茶叶中含量比较丰富的生化成分之一，也是茶叶主要呈味物质和生理活性成分，具有促进兴奋、强心、解毒、利尿、助消化等功效。咖啡碱在普洱茶后发酵过程中呈增加趋势。文章对普洱茶后发酵过程中咖啡碱变化的相关研究进行系统综述，为普洱茶咖啡碱理论研究提供科学依据。
보이다（숙다）적후발효가공공예，시형성기독특품질특정적관건공서。가배감시일충갑기황표령，시다협중함량비교봉부적생화성분지일，야시다협주요정미물질화생리활성성분，구유촉진흥강、강심、해독、이뇨、조소화등공효。가배감재보이다후발효과정중정증가추세。문장대보이다후발효과정중가배감변화적상관연구진행계통종술，위보이다가배감이론연구제공과학의거。
The post-fermentation processing technology of Pu-erh tea (ripe tea) is the core procedure to form the special feature. Caffeine (1,3,7-Trimethyl xanthine) as the major flavour and physiological active ingredient is one of abundant biochemical components, which has various efficacies, such as promoting excitement, stimulating cardiac, detoxication, diuresis, aid to digestion and so on. Recent years, majority of researches have demonstrated that the content of caffeine shows the tendency of addition during the post-fermentation process. This paper would systematically summarize current researches on the changes of caffeine in the post-fermentation process and expect to provide scientific foundations for caffeine theory about Pu-erh tea.