中国果菜2024，Vol.44Issue(8)：25-31,7.DOI:10.19590/j.cnki.1008-1038.2024.08.005
茶多酚的功能活性及稳态化研究进展
Research Progress on Functional Activity and Stabilization of Tea Polyphenols
摘要
Abstract
As a quintessential traditional beverage with a rich history in China,tea serves as a significant vessel for Chinese national culture.The primary bioactive components found in tea,known as tea polyphenols,exhibit a diverse range of physical and chemical properties,indicating substantial potential for applications in various fields,including food,medicine,and cosmetics.However,the efficacy of tea polyphenols can be easily compromised by external factors such as light,oxygen and high temperatures,which can hinder their industrial application.Therefore,this paper began by summarizing the physical and chemical properties,as well as the functional applications of tea polyphenols.It then outlined the prevalent stabilization technologies for these compounds,that was encapsulation.By employing such stabilization technologies,tea polyphenols could be effectively embedded in specific carriers,thereby enhancing their performance and significantly improving their stability.This advancement not only broadened the application scenarios for tea polyphenols but also served as a valuable reference for further research and application in this field.关键词
茶多酚/理化性质/应用/稳态化包埋Key words
Tea polyphenols/physical and chemical properties/application/steady-state encapsulation分类
轻工纺织引用本文复制引用
陈俊婕,唐延天,胡腾根,劳颖仪,陈晓维,余元善,温靖,吴继军,徐玉娟,肖更生,杨继国..茶多酚的功能活性及稳态化研究进展[J].中国果菜,2024,44(8):25-31,7.基金项目
广东省重点研发专项(2022B0202040002) （2022B0202040002）
岭南现代农业科学与技术广东省实验室河源分中心自主科研项目(DT20220026) （DT20220026）
