茶氨酸提制及生理功能研究与食品应用进展  

Extraction and Physiological Function of Theanine and Progress in Food Application

作　　者：钟添宇 毛子鋆 吴斌 王梦晶 韩旭杰 胡海玥 杨晨[1] 汪建明[1] ZHONG Tianyu;MAO Zijun;WU Bin;WANG Mengjing;HAN Xujie;HU Haiyue;YANG Chen;WANG Jianming(College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China;College of Artificial Intelligence,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 [2]天津科技大学人工智能学院,天津300457

出　　处：《食品科技》2024年第10期293-302,共10页Food Science and Technology

基　　金：天津科技大学教改项目(KY202328)。

摘　　要：茶氨酸作为新食品原料,其风味具有独特的鲜爽性,但提制方法及生理功能是影响其开发与应用的关键因素。文章对Web of Science数据库和知网数据库中近10年茶氨酸相关文献进行了可视化分析。结果显示,2013—2023年茶氨酸发文量总体呈增长趋势,关键词共现、突现结果均表明了茶氨酸的提制与生理功能在食品方面应用是持续研究的热点。文章综述了茶氨酸的结构和理化性质,分析对比了不同茶氨酸的提取分离方法的原理、特点及使用情况,并阐述了生物和化学合成茶氨酸的各类方法;探究了茶氨酸在抗疲劳、缓解焦虑、改善睡眠等生理功能方面的作用,并进一步阐述了茶氨酸在改良食品风味、改善食品品质和健康功效中的应用进展。文章可为深入研究茶氨酸及其功能性食品提供一定的参考。As a new food raw material,theanine has unique freshness in flavor,but its extraction method and physiological function are key factors affecting its development and application.In this paper,the literature related to theanine in the Web of Science database and CNKI database in the past ten years was visually analyzed,and the results showed that the number of theanine publications from 2013 to 2023 showed an overall growth trend,and the results of keyword co-occurrence and emergence showed that the food application of theanine extraction and physiological function was a hot spot for continuous research.The structure and physicochemical properties of theanine were reviewed,the principles,characteristics and applications of different methods for the extraction and separation of theanine were analyzed and compared,and various methods for the biological and chemical synthesis of theanine were expounded.The physiological functions of theanine in anti-fatigue,anxiety relief and sleep improvement were explored,and the progress of theanine application in improving food flavor,food quality and health effects was further elaborated.This paper can provide a certain reference for in-depth research on theanine and its functional foods.

关 键 词：茶氨酸 提制 抗疲劳 功能食品 可视化分析 

分 类 号：TS201.2[轻工技术与工程—食品科学]