期刊论文

Characteristics of Tea Polyphenols and its Application in Food

中文

茶叶通讯

1009-525X

2013

40

1

10-14

10.3969/j.issn.1009-525X.2013.01.003

湖南省科技厅重点项目（0102010WK2014）；

本校为第一机构

开发和利用天然产物中的抗氧化成分以取代合成抗氧化剂,已成为食品防腐保鲜的发展方向.本文介绍了茶叶中茶多酚的组成、理化特性以及生物活性,对茶多酚在食品中的应用,即肉制品抗氧化、保鲜,油脂抗氧化,果蔬保鲜,糕点防菌、抗氧化,以及在饮料中的应用进行了综述.

It＇s a development trend in food preserve transforming from synthetic anti-oxidant to extraction of natural products. This article introduces the composition of tea polyphenols and its physical characteristics and biological activity. And also the application of tea polyphenol in food, meat antioxidation, food preserve, grease antioxidation, fruit and vegetable preserve...