【作者】 张建勇； 江和源； 崔宏春； 江用文； 王斌； 黄永东；

【Author】 ZHANG Jianyong1,JIANG Heyuan1,CUI Hongchun2,JIANG Yongwen1,WANG Bin1,HUANG Yongdong 1(1.Tea Research Institute of CAAS,National Engineering Technology Research Center of Tea Industry,Key Laboratory of Processing and Quality Control of Tea & Beverage Plants Products,Ministry of Agriculture,Hangzhou 310008,China;2.Tea Research Institute of Hangzhou Academy of Agricultural Sciences,Hangzhou 310024,China)

【机构】 中国农业科学院茶叶研究所国家茶产业工程技术研究中心农业部茶及饮料植物产品加工与质量控制重点开放实验室； 杭州市农业科学研究院茶叶研究所；

【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。文章对其在新型食品领域的开发现状进行了综述,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。更多还原

【Abstract】 Tea functional components include the primary functional components of Tea Polyphenol,Tea Polysaccharides,Theanine,Tea Pigments,Tea saponin,Caffeine,γ-aminobutyric acid,and the subordinate functional components of Tea Protein,Vitamin,Microelement,Aroma,Enzyme,Fat.They were used for the domain of the food,medicine,commodity,chemical industry,and so on.The exploitation actuality of tea functional components in the domain of the New Type Food was summarized.And the existent problem and application foreground were analysised.We hope to provide the reference basis for the development and utilization of Tea functional components.更多还原