茶红素研究进展

茶红素是一类大分子量的酚性物质，它是构成红茶汤色的主体成分，其含量及变化对茶叶品质、人体保健功效起着至关重要的作用。主要回顾了茶红素的发现历程及开发研究进展，简述了茶红素的形成途径、形成机理及影响因子，综述了茶红素制取研究现状、分离制备研究进展，讨论了茶红素在抗氧化、抗衰老、抗突变、防癌防肿瘤、抗炎症、抗白血病、抗毒素、预防肥胖、除臭等方面的药理学功效；以及在食品色素、化工及医药保健领域的应用前景。认为在未来的研究过程中应借助酶工程设备及酶学等相关学科，开展茶色素的分离纯化及其单体化合物的生物活性研究，将是茶红素研究开发的发展方向。

Research Advances in Thearubigins of Tea

Thearubigin, the main component of black tea soup color, is a kind of large molecular weight phenolic substance. Its content and changes play a crucial role in tea quality and human health. This paper reviewed the research progress of thearubigin discovery and development from some aspects of summary, such as formation pathway, preparation and separation. We also discussed its pharmacological function and application, including anti-oxidation, anti-aging, anti-mutation, anti-tumor, anti-cancer, anti-inflammatory, anti- leukemia, anti- toxin, obesity prevention and deodorization activities, further more, especially, its prospects of applying in food pigment and chemical industry. In the review of these findings, the result was confirmed that thearubigin research in the future will be focused on introduction of enzyme- relative engineering into purification technique and monomer compound bioactivity study.