摘要
抹茶富含人体所需的多种营养成分和微量元素,与用茶叶冲泡这种传统饮茶方式相比,抹茶的饮用方式能更大程度地保持茶叶原有的营养成分和药理成分。本文通过查阅国内外相关文献,对抹茶的功效性成分、药理作用以及相关产品的研发现状进行综述,以期为我国抹茶的进一步研究和发展提供参考。
Matcha is rich in a variety of nutrients and micro-elements.Compared with the traditional way of drinking tea,the drinking method of matcha can maintain the original nutritional and pharmacological components of tea.In order to provide scientific basis for its further research and development,this paper reviews the chemical constituents,pharmacological effects and application of matcha with reference to relevant domestic and foreign literatures.
作者
张依
范秀章
赵亚丽
邓颖
包娜
ZHANG Yi;FAN Xiuzhang;ZHAO Yali;DENG Ying;BAO Na(Guizhou Academy of Testing and Analysis,Guiyang 550014,China)
出处
《食品安全导刊》
2022年第20期113-115,共3页
China Food Safety Magazine
基金
贵州科学院青年基金(黔科院J字〔2021〕48号)。
关键词
抹茶
功效性成分
药理作用
应用
matcha
chemical composition
pharmacological effects
application
