Research progress of chemical constituents and functional activity in purple tea

XU Xin; WU Zheng-qi; CHEN Xiao-qiang; XU Qi; Mei Ju-fen; LI Ming-yue; HOU Dan

doi:10.13386/j.issn1002-0306.2017.21.059

XU Xin, WU Zheng-qi, CHEN Xiao-qiang, XU Qi, Mei Ju-fen, LI Ming-yue, HOU Dan. Research progress of chemical constituents and functional activity in purple tea[J]. Science and Technology of Food Industry, 2017, (21): 302-306. DOI: 10.13386/j.issn1002-0306.2017.21.059

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Research progress of chemical constituents and functional activity in purple tea

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The high content of paeonite is high, compared to other tea, purple tea has a unique color and biological activity, and its tea aroma and taste also due to chemical composition, having a high research value, however, China's research on the purple tea is still in the exploratory stage, still can not fully tap its unique economic value.This paper reviewed the effects of different varieties of purple tea on the quality of purple tea, the chemical composition of purple tea and its physiologically active substances, and the prospect of its research and new product development.

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Research progress of chemical constituents and functional activity in purple tea

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