茶叶中自由基研究进展  

Research Progress of Free Radicals in Tea

作　　者：马圣洲[1] 汤一[1] 

机构地区：[1]浙江大学茶叶研究所,杭州310029

出　　处：《茶叶》2008年第2期67-69,70,共4页Journal of Tea

摘　　要：茶叶不仅具有清除自由基的能力,其本身在加工、冲泡、辐射及贮藏过程中也会产生自由基,本文在综述国内外相关研究报道之基础上,分析茶叶加工、冲泡和辐射过程中自由基含量之变化,就自由基对茶叶品质形成之影响做出探讨。Tea has ability to eliminate free radicals ,and tea itself generated radicals during processing, infusing and irradiation. Present paper summarized the researchs related to variation of free radicals during the processing, infusing and irradiation. The influence of radicals on tea quality was also discussed.

关 键 词：茶叶 自由基 电子自旋共振 

分 类 号：S571.1[农业科学—茶叶生产加工]