中国茶叶2025，Vol.47Issue(5)：24-29,6.
枸杞叶茶的营养价值、生物学功能及其加工工艺对活性成分的影响
The Nutritional Value,Biological Function and Influence of Processing Technology on the Active of Lycium Barbarum Leaf Tea Ingredients
摘要
Abstract
Both Lycium Barbarum leaves and fruits have been used as medicine and food for more than one thou-sand years in China.Lycium Barbarum leaves and fruits contain similar bioactive substances,such as Lycium Bar-barum polysaccharides,Lycium Barbarum flavonoids,Lycium Barbarum polyphenols and other components,so they have a variety of biological functions and high medicinal and nutritional value.Referring to the processing pro-cess of green tea,according to the characteristics of Lycium Barbarum leaves,they can be processed into tea,which not only effectively retain the active ingredients of Lycium barbarum leaves,but also endow tea with unique flavor.This paper reviewed the nutritional value,biological function and the influence of its processing technology on the active ingredients of Lycium Barbarum leaf tea,in order to provide a theoretical basis for the promotion and produc-tion of Lycium barbarum leaf tea.关键词
枸杞叶茶/营养价值/生物学功能/加工工艺/活性成分Key words
Lycium Barbarum leaf tea/the nutritional value/biological function/processing technology/active ingredients分类
轻工业引用本文复制引用
张小红..枸杞叶茶的营养价值、生物学功能及其加工工艺对活性成分的影响[J].中国茶叶,2025,47(5):24-29,6.基金项目
甘肃省陇原青年英才资助项目(2022) （2022）
