绿茶多酚的提取工艺研究进展  

Research Progress on the Extraction Process of Green Tea Polyphenols

作　　者：葛增跃 GE Zengyue(Central South University of Forestry and Technology,Changsha 410004,China)

机构地区：[1]中南林业科技大学,湖南长沙410004

出　　处：《食品安全导刊》2025年第3期165-168,172,共5页China Food Safety Magazine

基　　金：中南林业科技大学研究生科技创新基金项目(2024KMCX011)。

摘　　要：茶多酚作为绿茶中一类重要的活性物质,具有显著的抗氧化和抗菌的效果,已被广泛应用在食品、日化产品和医药等领域。本文概述绿茶多酚提取工艺如溶剂提取法、微波提取法、超声提取法和酶提取法等,以期为绿茶多酚的进一步开发和利用提供参考。As an important active substance in green tea,tea polyphenols have significant antioxidant and antibacterial effects,and have been widely used in food,daily chemical products and medicine.In this paper,the extraction processes of tea polyphenols from green tea,such as solvent extraction,microwave extraction,ultrasonic extraction and enzyme extraction,are summarized,in order to provide a reference for the further development and utilization of green tea polyphenols.

关 键 词：绿茶 茶多酚 提取工艺 

分 类 号：TS272.51[农业科学—茶叶生产加工]