| 红茶色素的生物学活性及其对红茶品质影响简述 |
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| 引用本文： | 熊昌云,彭远菊.红茶色素的生物学活性及其对红茶品质影响简述[J].热带农业科技,2006,29(3):29-31. |
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| 作者姓名： | 熊昌云 彭远菊 |
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| 作者单位： | 1. 云南热带作物职业学院,云南,思茅,665000
2. 云南农业大学,云南,昆明,650201 |
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| 摘 要： | 红茶色素(茶红素、茶黄素)是红茶生产过程中茶多酚类物质经过多种氧化而形成的,是红茶品质形成的关键物质;作为纯天然的有机色素,红茶色素具有清除自由基,抗氧化、抗突变、抗菌抗病毒等生物活性,本文综述了红茶色素与红茶品质关系及生物学活性的研究进展。
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| 关 键 词： | 红茶色素 品质 茶黄素 茶红素 生物学活性 |
| 文章编号： | 1672-450X(2006)03-0029-03 |
| 收稿时间： | 2006-05-28 |
| 修稿时间： | 2006年5月28日 |
Biological Activity of the Black Tea and the Effect on the Quality |
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| XIONG Chang-yun,PENG Yuan-ju.Biological Activity of the Black Tea and the Effect on the Quality[J].Tropical Agricultural Science & Technology,2006,29(3):29-31. |
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| Authors: | XIONG Chang-yun PENG Yuan-ju |
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| Institution: | 1.Yunnan Tropical Crops Vocational Colleges, Shimao 665000; 2.Yunnan Agricultural University, Kunming 650201, China |
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| Abstract: | The pigments of the black tea forming by some oxidation during processing course is the pivotal component of the quality. Thearubigins(TR) is an organic pigment which has the biological activity clearing away free radicals,resisting to oxidation, mutation ,bacterium and virus.The study progress on the relationship between the pigments and the quality, biological activity is summarized. |
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| Keywords: | black tea quality theaflavins thearubigins bio-activity |
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