红茶化学成分及生理活性的研究进展  

Research advance on chemical components and biological activities of black tea

作　　者：徐燕[1] 朱创[1] 邰玲玲[1] 孙明慧 解千金 XU Yan;ZHU Chuang;TAI Lingling;SUN Minghui;XIE Qianjin(State Key Laboratory of Tea Plant Biology and Utilization,School of Tea and Food Science and Technology,Anhui Agricultural University,Hefei 230036)

机构地区：[1]茶树生物学与资源利用国家重点实验室,安徽农业大学茶与食品科技学院,合肥230036

出　　处：《安徽农业大学学报》2020年第5期687-696,共10页Journal of Anhui Agricultural University

基　　金：国家重点研发计划《茶叶分类》国际标准研制(2018YFF0214203-01);安徽省重点研究与开发计划项目(202004h07020003);安徽省自然科学基金(1908085MC74)共同资助。

摘　　要：茶叶是当今世界消费量最大的饮料之一,而红茶尤其得到了人们的关注。主要概述了红茶的化学成分及生理活性,为红茶的进一步研究和开发提供理论基础。Tea is one of the most popular consumed beverages in the world,and people pay attention to black tea in particular.In this paper,we made a review on the chemical components and physiological activities of black tea,which can provide a theoretical basis for the further research and development of it.

关 键 词：红茶 化学成分 生理活性 茶黄素 

分 类 号：S571.1[农业科学—茶叶生产加工] TS272.52[农业科学—作物学]