食品工业科技2017，Vol.38Issue(21)：302-306,5.DOI:10.13386/j.issn1002-0306.2017.21.059
紫化茶的化学成分及功能活性研究进展
Research progress of chemical constituents and functional activity in purple tea
摘要
Abstract
The high content of paeonite is high,compared to other tea,purple tea has a unique color and biological activity,and its tea aroma and taste also due to chemical composition,having a high research value,however,China's research on the purple tea is still in the exploratory stage,still can not fully tap its unique economic value.This paper reviewed the effects of different varieties of purple tea on the quality of purple tea,the chemical composition of purple tea and its physiologically active substances,and the prospect of its research and new product development.关键词
紫化茶/加工/成分/功能活性Key words
purple tea/processing/ingredient/functional activity分类
轻工纺织引用本文复制引用
徐歆,吴正奇,陈小强,许绮,梅菊芬,李明月,侯丹..紫化茶的化学成分及功能活性研究进展[J].食品工业科技,2017,38(21):302-306,5.基金项目
江苏省自然科学基金面上项目(BK2011174). （BK2011174）
