茶多酚的保鲜机理及其在食品中的应用研究进展  

Research Progress on the Preservation Mechanism of Tea Polyphenols and Their Application in Food

作　　者：李冰心 张驰 侯琳琳 LI Bingxin;ZHANG Chi;HOU Linlin(Henan Selenium-rich Agricultural Products Quality Supervision and Inspection Center,Yichuan 471300,China;Yichuan Public Inspection and Testing Center,Yichuan 471300,China)

机构地区：[1]河南省富硒农产品质量监督检验中心,河南伊川471300 [2]伊川县公共检验检测中心,河南伊川471300

出　　处：《现代食品》2024年第13期60-63,共4页Modern Food

基　　金：河南省市场监督管理局科技计划项目“茶多酚组分分析及其在富硒鸡肉保鲜中的应用研究”(2021sj21)。

摘　　要：茶多酚是茶叶中提取的功能性成分之一,具有很强的抗氧化活性和抑菌作用,被公认为新型的生物保鲜剂。本文分析了茶多酚与蛋白质络合机制、抑菌机制、抗氧化机制方面的保鲜机理,并对茶多酚在肉类与肉制品、水产品、果蔬保鲜中的应用研究进行综述,为茶叶资源的综合开发和利用提供一定的科学依据。Tea polyphenols are one of the functional components extracted from tea leaves,which have strong antioxidant activity and antibacterial effects,and are recognized as a new type of biological preservative.This article analyzes the preservation mechanisms of tea polyphenols in protein complexation,antibacterial mechanisms,and antioxidant mechanisms.It reviews the application research of tea polyphenols in meat and meat products,aquatic products,and fruit and vegetable preservation,providing a scientific basis for the comprehensive development and utilization of tea resources.

关 键 词：茶多酚 抑菌 抗氧化 食品保鲜 

分 类 号：Q946.8[生物学—植物学]