茶多酚对水产品的保鲜机理及其应用研究进展  

Research progress in preservative mechanism and application of tea polyphenols in aquatic product

作　　者：李颖畅[1] 张笑[1] 仪淑敏[1] 励建荣[1] 

机构地区：[1]渤海大学化学化工与食品安全学院,辽宁省食品安全重点实验室,辽宁省高校重大科技平台"食品贮藏加工及质量安全控制工程技术研究中心",辽宁锦州121013

出　　处：《食品工业科技》2013年第8期365-368,共4页Science and Technology of Food Industry

基　　金："十二五"国家科技支撑计划(2012BAD29B06)

摘　　要：水产品营养丰富,含有丰富的蛋白质和不饱和脂肪酸,并且水分含量又高,容易腐败变质,因此水产品的保鲜技术成为研究的热点,尤其是生物保鲜。茶多酚是茶叶中酚类物质的总称,具有良好的抗氧化、抑菌、抗肿瘤等保健功能。本文介绍了天然防腐剂茶多酚的组成、抗氧化机理及抑菌机理,综述了茶多酚在水产品保鲜中的应用,并展望了茶多酚的应用前景。There are proteins,unsaturated fatty acids and large amounts of water in aquatic products. Aquatic products are easy to corrupt,degenerate,so the aquatic products preservation technology has been become a hot research,especially bio-preservation. Tea polyphenols are phenolic compounds in general. It has a good antioxidant,antibacterial and antitumor etc. In this paper,constitute,antioxidative and antibacterial mechanism of tea polyphenols were introduced. Its application of tea polyphenols in aquatic products was summarized, and the application prospect of tea polyphenols was also predicted.

关 键 词：茶多酚 水产品 保鲜机理 应用 

分 类 号：TS205[轻工技术与工程—食品科学]