茶黄素制备的研究进展

doi:10.11924/j.issn.1000-6850.casb2023-0339

摘要/Abstract

摘要：

茶黄素是红茶的主要成分，在食品和医药等领域具有很大的应用价值和开发前景。本文以茶黄素的形成机理为立足点，综述了制备茶黄素的主要方法，包括直接提取法和体外制备法。其中，体外制备法可分为化学氧化法，酶促氧化法和仿生合成法。并针对以上合成方法的主要问题，如无法实现工业化，提出未来可行的研究方向，有望为为茶黄素的制备和开发应用研究提供科学借鉴依据。

关键词: 红茶, 茶黄素, 形成机理, 制备方法

Abstract:

Theaflavins are the main components of black tea, which have great potential and promising applications in the fields of foods and medicines. Base on the synthesis mechanism of theaflavin, the advance of the main preparation methods of theaflavin was summerized, such as direct extraction and preparation in vitro which can be divided into chemical oxidation method, enzymatic oxidation method and biomimetic synthesis method. The primal problem of the above synthesis methods, such as the inability to achieve industrialization, were also addressed, possible future research fields were reviewed in this paper, with the aim of providing a reference for the research and development of preparation of theaflavins.

Key words: black tea, theaflavin, synthesis mechanism, synthesis

常君怡, 周志梅, 杜邵龙. 茶黄素制备的研究进展[J]. 中国农学通报, 2024, 40(30): 135-140.

CHANG Junyi, ZHOU Zhimei, DU Shaolong. Theaflavin Production: A Review[J]. Chinese Agricultural Science Bulletin, 2024, 40(30): 135-140.

图/表 1

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