摘要
茶叶功能成分包括茶多酚、茶多糖、茶氨酸、茶色素、茶皂素、咖啡碱等主要功能成分,以及茶蛋白、维生素、微量元素、芳香物质、γ-氨基丁酸、酶类、脂肪等次要功能成分,广泛应用于食品、医药、日用、化工等领域。文章综述了茶叶功能成分在新型食品领域的开发现状,并对其存在问题和应用前景进行了分析和展望,以期为茶叶功能成分的开发利用提供参考。
The primary functional components of tea include tea polyphenol,tea polysaccharides,theanine,tea pigments,tea saponin and caffeine,and the subordinate functional components of tea include tea protein,vitamin,microelement,aroma,γ-aminobutyric acid,enzyme and fat.These functional components were used for the domain of the food,medicine,commodity,chemical industry,and so on.The exploitation status of tea functional components in the domain of the new type food was summarized,and the existent problems and the application prospects were analyzed to provide the reference basis for the development and utilization of tea functional components.
出处
《湖南农业科学》
2011年第2期104-108,共5页
Hunan Agricultural Sciences
基金
教育部和农业部留学基金基本科研业务费专项资助(0032010033)
农业部重点实验室开放课题(2010K1005)
关键词
茶叶
功能成分
新型食品
开发
tea
functional components
new type food
exploitation
