茶叶中天然累积和人工合成的甲基化EGCG的研究进展  

Research Progress of Natural Accumulation and Synthetic O-methylated EGCG in Tea Plants

作　　者：任晓萌 商虎[1,2,3] 高晨曦 胡潇 黄艳 孙威江[1,2,3,4] REN Xiao-meng;SHANG Hu;GAO Chen-xi;HU Xiao;HUANG Yan;SUN Wei-jiang(Anxi College of Tea Science,Fujian Agriculture and Forestry University,Quanzhou 362400,Fujian,China;Tea Industry Engineering Technology Research Center of Fujian Province,Fuzhou 350002,Fujian,China;Tea Industry Technology Development Base of Fujian Province,Fuzhou 350002,Fujian,China;College of Horticulture,Fujian Agriculture and Forestry University,Fuzhou 350002,Fujian,China)

机构地区：[1]福建农林大学安溪茶学院,福建泉州362400 [2]福建省茶产业工程技术研究中心,福建福州350002 [3]福建茶产业技术开发基地,福建福州350002 [4]福建农林大学园艺学院,福建福州350002

出　　处：《食品研究与开发》2019年第4期202-208,共7页Food Research and Development

基　　金：福建省中青年教师教育科研项目(JA15167);福建农林大学科技创新专项基金项目(CXZX2016002)

摘　　要：基于国内外甲基化表没食子儿茶素没食子酸酯[O-methylated (-)-epigallocatechin-3-O-gallate,O-methylated EGCG]的研究现状,阐述种质资源、采摘时间、叶片成熟度标准、加工工艺对茶叶中甲基化EGCG含量的影响,并探讨当前人工合成甲基化EGCG的研究进展。Based on the research status of methylation gallic acid ester gallic catechins(EGCG)both at home and abroad,this paper expounded the influence of germplasm resources,harvesting time,leaf maturity and processing technology on O-methylated EGCG content in tea.Meanwhile,the progress of synthetic of O-methylated EGCG was discussed.

关 键 词：甲基化EGCG 种质资源 采摘标准 茶叶加工 酶合成 

分 类 号：S571.1[农业科学—茶叶生产加工]