綠茶中茶多酚的生物活性及其在食品中的應(yīng)用

摘 要：綠茶中的茶多酚是一類具有多種生物活性的天然多酚類化合物，可顯著改善食品品質(zhì)，延長保質(zhì)期，并賦予食品多種保健功效，在食品領(lǐng)域具有廣闊的應(yīng)用前景。本文概述綠茶中茶多酚的化學(xué)組成，闡述其生物活性，探討茶多酚在飲料、肉制品、烘焙食品和乳制品等食品行業(yè)中的應(yīng)用。

關(guān)鍵詞：茶多酚；功能性食品；綠茶

Bioactivity of Tea Polyphenols in Green Tea and Their Application in Food

Berikiz Mymeti， Mahnisamu Yasang， HAN Songlin

（Aksu Vocational and Technical College， Aksu 843000， China）

Abstract： Tea polyphenols in green tea are a kind of natural polyphenols with various biological activities， which can significantly improve food quality， extend shelf life， and give food a variety of health benefits， and have broad application prospects in food field. In this paper， the chemical composition and biological activity of tea polyphenols in green tea were reviewed， and the application of tea polyphenols in beverage， meat products， baked goods and dairy products was discussed.

Keywords： tea polyphenols; functional food; green tea

綠茶是世界范圍內(nèi)廣受歡迎的傳統(tǒng)飲品，不僅口感清爽，還具有多種保健功效[1]。（剩余4734字）