中国茶叶加工Issue(3)：5-12,8.DOI:10.15905/j.zgcyjg.2095-0306.2025.03.01
脂质组学技术在茶叶领域的应用研究进展
Advances in the Application of Lipidomics in Tea Science
摘要
Abstract
Lipids are important components influencing tea quality and serve as key precursors for aroma formation during processing.Lipidomics,as one of the omics technologies,has been widely applied in food science.In recent years,its application in tea research has progressively deepened,providing effective tools for investigating tea quality and flavor.This review systematically summarizes lipidomics analytical techniques while focusing on their applications in tea growth regulation,cultivar identification,processing optimization,flavor formation mechanisms,and storage.The aim is to provide theoretical insights and practical guidance for future research in the tea field.关键词
茶叶/脂质组学/香气形成/加工贮藏Key words
Tea/Lipidomics/Aroma formation/Processing and storage分类
农业科技引用本文复制引用
李珍珠,邱清爽,程兵,王爽爽..脂质组学技术在茶叶领域的应用研究进展[J].中国茶叶加工,2025,(3):5-12,8.基金项目
中国博士后科学基金面上项目(2024M763020) （2024M763020）
郑州轻工业大学博士科研基金资助项目(2025BSJJ017) （2025BSJJ017）
