中国茶叶加工Issue(1)：34-40,7.DOI:10.15905/j.zgcyjg.2095-0306.2026.01.05
后发酵对黑茶多糖结构和功能的影响
Effect of Post-fermentation on the Structure-function Relationship of Dark Tea Polysaccharides
摘要
Abstract
Tea polysaccharides are among the major bioactive constituents of dark tea,and their structure-function relationships are profoundly shaped by the post-fermentation process.This review focuses on elucidating how the synergistic actions of microorganisms and their secreted enzymes during the unique post-fermentation of dark tea modulate transformations in the chemical composition and structural characteristics of tea polysaccharides.It further discusses how such structural remodeling influences their diverse bioactivities,including antioxidant,hypoglycemic,hypolipidemic,and anticancer effects.Overall,this review not only contributes to clarifying the mechanisms by which dark tea intervenes in metabolic disorders and refine the theoretical framework of structure-function relationships in fermented tea polysaccharides,but also provides important references for the deep processing and high-value utilization of tea resources.as well as the development of functional food products.关键词
茶多糖/后发酵/结构特性/生物活性/功能食品Key words
Tea polysaccharides/Post-fermentation/Structural characteristics/Biological activity/Functional foods分类
农业科技引用本文复制引用
杨沛,袁灿,刘雨葳,冯露,赵驰,郭欢,高鸿..后发酵对黑茶多糖结构和功能的影响[J].中国茶叶加工,2026,(1):34-40,7.基金项目
食品营养与健康四川省高校重点实验室2025年度开放基金项目(FN25Y13) （FN25Y13）
四川省哲学社会科学重点研究基地川菜发展研究中心科研项目(CC25Z10) （CC25Z10）
