摘要
茶黄素是一种重要的功能因子,具有很好的应用价值和开发前景,已成为国内外研究的热点。作者对茶黄素的分子结构、理化性质进行了介绍,并对茶黄素的形成机理、制备、分析测定方法、分离纯化和功能活性的研究进行了综述,为茶黄素的进一步研究提供一定的理论基础。
As an imPortant food functional component, theaflavins has widely application area and has bright development future. The production method, physicochemical properties, potential application area is become research focus both at home and in abroad. In this review, the molecular structure, physical and chemical properties of theaflavins were outline, and its formation mechanism, preparation, analysis methods, separation and function were also discussed.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2011年第1期12-19,共8页
Journal of Food Science and Biotechnology
基金
国家863计划项目(2007AA100401)
关键词
茶黄素
制备
测定方法
分离
功能特性
theaflavins, preparation, analysis methods, separation, function
