| 李红蝶,肖 田,李亦龙,尚铂昊,刘仲华,黄建安,王坤波,朱洺志.茶树花的功能成分及相关产品研究进展[J].食品安全质量检测学报,2024,15(6):117-123 |
| 茶树花的功能成分及相关产品研究进展 |
| Research progress on functional components of Camellia sinensis and related products |
| 投稿时间：2023-08-29 修订日期：2024-02-24 |
| DOI： |
| 中文关键词: 茶树花 生化成分 茶树花产品:综合利用 |
| 英文关键词:tea flower functional ingredients tea tree flower products comprehensive utilization |
| 基金项目:国家重点研发计划项目(2022YFD2101103) |
|
|
| Author | Institution |
| LI Hong-Die | 1. Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, 2. National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients,
Hunan Agricultural University |
| XIAO Tian | 1. Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, 2. National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients,
Hunan Agricultural University |
| LI Yi-Long | 1. Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, 2. National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients,
Hunan Agricultural University |
| SHANG Bo-Hao | 1. Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, 2. National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients,
Hunan Agricultural University |
| LIU Zhong-Hua1 | 1. Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, 2. National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients,
Hunan Agricultural University |
| HUANG Jian-An | 1. Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, 2. National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients,
Hunan Agricultural University |
| WANG Kun-Bo | 1. Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, 2. National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients,
Hunan Agricultural University |
| ZHU Ming-Zhi | 1. Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, 2. National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients,
Hunan Agricultural University |
|
| 摘要点击次数: 214 |
| 全文下载次数: 188 |
| 中文摘要: |
| 茶树花作为茶树生长发育过程中的副产物, 具有丰富的保健功能成分和研究利用价值。中国是茶叶大国, 茶树花资源丰富且开发潜力巨大。茶树花中存在丰富的保健功能成分, 且与茶叶相似, 对茶树花进行系统开发利用有助于增加茶农和茶企业的经济收益, 实现“变废为宝”进一步提高茶产业的附加值, 为茶农创造更多的经济价值。本文主要是通过文献综述的方式, 收集、整理并分析近几年茶树花的研究和开发利用现状。从茶树花资源角度出发, 对其生化成分的提取及近年茶树花产品开发利用现状进行综述, 以期为茶树花资源的开发提供新的思路和参考, 对茶产业的可持续发展具有一定的实践和经济价值。 |
| 英文摘要: |
| Tea plant flowers, as by-products of tea plant growth and development, have rich health functional components and research and utilization value. China is a tea producing country with abundant tea tree flower resources and enormous development potential. There are rich health functional components in tea flowers, which are similar to tea. Systematic development and utilization of tea flowers will help to increase the economic benefits of tea farmers and tea enterprises, realize “turning waste into treasure”, further improve the added value of tea industry and create more economic value for tea farmers. This article mainly collected, organized, and analyzed the research and development status of tea tree flowers in recent years through literature review. From the perspective of tea plant flower resources, this article reviewed the extraction of its biochemical components and the current status of tea plant flower product development and utilization in recent years, in order to provide new ideas and references for the development of tea plant flower resources, which has certain practical and economic value for the sustainable development of the tea industry. |
| 查看全文 查看/发表评论 下载PDF阅读器 |
|
|
|
