| 茶氨酸的研究进展 |
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| 引用本文： | 吴春兰,王娟,黄亚辉. 茶氨酸的研究进展[J]. 茶叶通讯, 2010, 37(3): 15-20 |
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| 作者姓名： | 吴春兰 王娟 黄亚辉 |
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| 作者单位： | 华南农业大学园艺学院·广州·510642 |
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| 摘 要： | 茶氨酸(theanine)被认为是茶叶的特征氨基酸,参与茶叶风味的形成,具有多种保健功能。本文对茶氨酸的理化性质、制取方法及现阶段的应用进行了论述。
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| 关 键 词： | 茶氨酸 理化性质 制备 应用 展望 |
Research Development of Theanine |
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| WU Chun-lan,WANG Juan,HUANG Ya-hui. Research Development of Theanine[J]. Tea Communication, 2010, 37(3): 15-20 |
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| Authors: | WU Chun-lan WANG Juan HUANG Ya-hui |
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| Affiliation: | (Horticultural College, South ChinaAgricultural University, Guangzhou 510642) |
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| Abstract: | Theanine is considerd as the amino acid of tea characteristics,which forms the tea flavor and has severals health care functions.This article demonstrates the physical and chemical properties,preparation method and present application of theanine. |
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| Keywords: | Theanine Physical and chemical properties Preparation Application Prospect |
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