摘要
对茶多酚的生理活性及其作用机理进行了深入讨论,概述了茶多酚在食品工业中的应用现状。并结合作者所在实验室的研究工作,提出了茶多酚改性研究的途径,以便解决其实际应用中存在的问题。
Based on the molecular structures and chemical reaction mechanisms of tea polyphenols, their physiological activities were discussed in detail. Furthermore, the applications of tea polyphenols in food industry were summarized. Considering the defects of tea polyphenols in practical applications, such as insoluble in oils and fast to be oxidixed, the researches in chemical modifications of tea polyphenols were proposed, which might be favourable to improving their utilization characters.
出处
《四川食品与发酵》
CAS
2001年第3期6-10,共5页
Sichuan Food and Fermentation
基金
国家自然科学基金"具有生物活性的单宁化合物及其磷酸酯衍生物的合成(29872025)"资助项目
