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中国精品科技期刊2020
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侯丹, 邵胜荣, 陈小强, 黄煌, 李倩. 儿茶素稳态化及其应用研究进展[J]. 食品工业科技, 2017, (22): 325-330. DOI: 10.13386/j.issn1002-0306.2017.22.063
引用本文: 侯丹, 邵胜荣, 陈小强, 黄煌, 李倩. 儿茶素稳态化及其应用研究进展[J]. 食品工业科技, 2017, (22): 325-330. DOI: 10.13386/j.issn1002-0306.2017.22.063
shu
HOU Dan, SHAO Sheng-rong, CHEN Xiao-qiang, HUANG Huang, LI Qian. A review of catechins stabilization and its application[J]. Science and Technology of Food Industry, 2017, (22): 325-330. DOI: 10.13386/j.issn1002-0306.2017.22.063
Citation: HOU Dan, SHAO Sheng-rong, CHEN Xiao-qiang, HUANG Huang, LI Qian. A review of catechins stabilization and its application[J]. Science and Technology of Food Industry, 2017, (22): 325-330. DOI: 10.13386/j.issn1002-0306.2017.22.063
shu

儿茶素稳态化及其应用研究进展

A review of catechins stabilization and its application

    摘要
  • 摘要: 儿茶素是茶叶主要的品质与功能化学成分,具有多种生理功能。但儿茶素不稳定,在实际应用中存在一定的局限性。本文对影响儿茶素稳定性的因素以及儿茶素稳态化的技术和应用进行综述,为儿茶素的相关研究及综合应用提供理论参考。 

     

    Abstract: Catechins are the main quality and functional chemical composition of tea, with a variety of physiological functions.However, the instability of catechins limits their applications.In this paper, the factors affecting the stability of catechins and the technology of catechins stabilization and application were reviewed to provide references for the related research and comprehensive application of catechins.

     

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