抹茶研究热点的可视化分析及其功效研究进展  

Visual Analysis of Research Hotspots in Matcha and Research Progress in Its Efficacy

作　　者：王越鹏 耿战辉 郑志强 崔燕 杨柳 WANG Yuepeng;GENG Zhanhui;ZHENG Zhiqiang;CUI Yan;YANG Liu(Academy of Military Sciences,PLA,Systems Engineering Institute,Beijing 100010,China)

机构地区：[1]中国人民解放军军事科学院系统工程研究院,北京100010

出　　处：《食品科学》2024年第23期367-376,共10页Food Science

摘　　要：抹茶是一种微粉状的茶产品,因其特殊的生产加工方式获得了独特的风味和口感,并被广泛应用于食品中。本文主要研究近十年国内外抹茶的研究现状,通过可视化分析研究文章的热点趋势,并根据关键词密度分析探讨抹茶中内含的生物活性物质及健康功效。抹茶中的咖啡因和茶多酚能够提神,且茶氨酸与之协同提升认知能力并减轻焦虑;抹茶含有的茶多酚能够通过多种机制抑制癌细胞活性,降低糖尿病和心血管疾病等疾病的发病率。其次,对抹茶生产加工中活性物质的变化进行阐述归纳。最后,探讨抹茶在食品中的各项应用与开发展望。抹茶是一种具有高健康价值的中国传统茶制品,研究其发展趋势,阐明其在食品中的应用,有助于其产业价值的提升,并可为今后开发功能性抹茶食品提供一定的理论基础。Matcha is a micronized green tea product,which has a unique flavor and taste due to its special processing technique and is widely used in foods.This article examines the progress that has been made in the past decade in matcha research,and analyzes the hot topics and trends in research articles through visual analysis.Based on keyword density analysis,it summarizes the bioactive substances and health benefits of matcha.The caffeine and tea polyphenols in matcha can refresh the mind on their own,they can also work synergistically with theanine to enhance cognitive capacity and reduce anxiety.The tea polyphenols contained in matcha can inhibit the viability of cancer cells through various mechanisms,and reduce the incidence of diseases such as diabetes and cardiovascular diseases.Secondly,the changes in bioactive substances during the production and processing of matcha are elaborated and summarized.Finally,future prospects for the development and application of matcha in foods are discussed.Matcha is a traditional Chinese tea product with high health value.Studying its development trend and elucidating its application in foods will help to enhance its industrial value and provide a theoretical basis for the future development of matcha-based functional foods.

关 键 词：抹茶 可视化分析 健康功效 茶氨酸 茶多酚 咖啡因 生物活性物质 

分 类 号：TS272.5[农业科学—茶叶生产加工]