茶氨酸的制备方法及健康功效研究进展  

Research Progress of the Preparation Methods and Health Efficacy of Theanine

作　　者：钟添宇 王梦晶 汪建明[1] ZHONG Tianyu;WANG Mengjing;WANG Jianming(College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457

出　　处：《现代食品》2024年第17期52-56,共5页Modern Food

摘　　要：茶氨酸是一种新型食品添加剂,在调节人体的神经系统和免疫系统等方面具有显著的功效。本文综述了茶氨酸的物理提取法、化学合成法、生物合成法等制备方法及其健康功效研究进展,以期为茶氨酸的进一步研究与应用提供科学的理论和技术支持。Theanine is a new food additive which has shown significant effects in regulating the nervous system and immune system of human body.In this paper,the preparation method of theanine such as physical extraction,chemical synthesis and biosynthesis and so on,and its health effect were reviewed,in order to provide scientific theoretical and technical support for further research and application of theanine.

关 键 词：茶氨酸 制备方法 物理提取法 化学合成法 生物合成法 

分 类 号：TS201.2[轻工技术与工程—食品科学]