福建农业学报2025，Vol.40Issue(11)：1140-1148,9.DOI:10.19303/j.issn.1008-0384.2025.11.006
福建省不同茶类加工副产物营养价值与安全特性
Nutrition and Safety Utilization of Tea By-products in Fujian
摘要
Abstract
[Objective]Safe utilization of by-products from the tea processing industry in Fujian Province was evaluated.[Method]Forty samples of by-products from the vast varieties of tea products manufactured in the province were collected from different regions to analyze the chemical compositions of nutritional substances,amino acids,functional ingredients,and heavy metals in them.Potential applications of the material for animal feeds were evaluated.[Result]Of all specimens,the by-products of green tea had significantly higher contents of polyphenols,catechins,and crude protein(P＜0.05),while those of oolong tea were lower on Pb and more prominent in theanine with a content 4.3 times of green tea.Tea dregs,or residues from processing or brewing tea,contained high levels of neutral detergent fiber and calcium as well as Cr and Pb that exceeded significantly the safety standards on heavy metals.[Conclusion]The tea by-products in the province could potentially be utilized to formulate forage for animal husbandry.For instance,green tea by-products could be used as a protein and antioxidant supplement,and oolong tea by-products as a functional additive.On the other hand,the high heavy metal content of tea dregs might present a safety concern in application.关键词
茶类/副产物/营养价值/安全特性Key words
tea types/by-products/nutritional value/safety concerns分类
农业科技引用本文复制引用
陈鑫珠,林平冬,韩海东,吴志丹,刘景,黄秀声..福建省不同茶类加工副产物营养价值与安全特性[J].福建农业学报,2025,40(11):1140-1148,9.基金项目
福建省科技计划公益类专项(2023R1075) （2023R1075）
农业农村部华南生猪育种重点实验室项目(2025年) （2025年）
