茶叶中游离氨基酸的检测与其生物活性研究进展

Research progress on detection and biological activity of free amino acids in tea

中文关键词:  茶叶  游离氨基酸  检测  生物活性

英文关键词:tea  free amino acids  detection  biological activity

中文摘要:

      游离氨基酸作为茶叶中的重要呈味物质, 其不同组分的含量差异会直接影响茶叶的口感特性, 是影响茶叶品质主要因素之一。因其呈味的重要性, 对茶叶中游离氨基酸进行准确定性定量是茶叶研究中的重要环节。随着现代检测方法的不断发展迭代, 针对茶叶中游离氨基酸的检测逐渐由常规的氨基酸自动分析仪检测法、高效液相色谱法和毛细管电泳法等, 演变到更准确高效的核磁共振法和液相色谱-质谱法等新兴检测方法。新兴检测方法的应用促进了对茶叶游离氨基酸生物活性, 包括抗肿瘤、抗氧化、神经保护和改善睡眠等作用的深入研究, 这些生物活性也具有重要的研究价值。本文综述了茶叶中游离氨基酸的检测方法以及生物活性研究进展, 以期为茶叶中游离氨基酸的进一步研究提供参考。

英文摘要:

      Free amino acids, as crucial flavor compounds in tea, play a significant role in determining the taste characteristics of tea. The content differences of various amino acid components directly affect the taste profile of tea and are among the primary factors influencing tea quality. Due to their importance in flavor, accurate and precise quantification of free amino acids in tea is a crucial step in tea research. With the continuous development and iteration of modern detection methods, the detection of free amino acids in tea has evolved from conventional methods such as amino acid auto analyzers, high performance liquid chromatography, and capillary electrophoresis to more accurate and efficient emerging techniques like nuclear magnetic resonance and liquid chromatography-mass spectrometry. The application of these advanced detection methods has facilitated in-depth research on the bioactivities of free amino acids in tea, including anti-tumor, antioxidant, neuroprotective, and sleep-improving effects. These bioactivities also hold significant research value. This article reviewed the detection methods of free amino acids in tea and the progress of research on their bioactivities, aiming to provide references for further studies on free amino acids in tea.