茶叶咖啡碱的研究进展  

Research progress on tea caffeine

作　　者：冯玮 赵亚飞 吴泽平 胡飞阳 陈小强[1] 王珍珍 毛建卫 FENG Wei;ZHAO Ya-Fei;WU Ze-Ping;HU Fei-Yang;CHEN Xiao-Qiang;WANG Zhen-Zhen;MAO Jian-Wei(School of Life and Health Sciences,Hubei University of Technology,Wuhan 430068,China;School of Biological&Chemical Engineering,Zhejiang University of Science&Technology,Hangzhou 310023,China)

机构地区：[1]湖北工业大学生命科学与健康工程学院,武汉430068 [2]浙江科技大学生物与化学工程学院,杭州310023

出　　处：《食品安全质量检测学报》2025年第3期94-105,共12页Journal of Food Safety and Quality

基　　金：国家自然科学基金项目(31871813)。

摘　　要：咖啡碱是茶叶中重要的功能活性物质。不同茶叶中的咖啡碱含量各不相同,与茶叶原料以及不同的加工工艺处理有关。从茶叶中分离提取咖啡碱,一方面可获得低咖啡碱含量的茶,满足更广泛的饮茶需求;另一方面是为了获得高纯度的咖啡碱,用于医疗和食品等领域。茶叶咖啡碱的提取分离有化学、物理、生物以及其他多种新提取方法,如何高效率、高纯度分离以及保护茶中其他活性物质是提取分离技术的关键。咖啡碱对茶叶的基本品质、风味、感官和活性等也起重要影响作用。不同量的咖啡碱对人体各系统都会产生影响,适量的摄入可以带来有益功效。其在抗菌、催化、植物生物刺激素和食品包装材料等领域的功能及应用也十分广泛。本文对茶叶中咖啡碱的合成、代谢、含量及影响含量的因素进行总结,归纳近年来咖啡碱的提取分离技术,评估各种方法的效率及适用性。此外还探究了咖啡碱对茶叶品质的影响和其多种功能活性及应用,以期突破茶的一些饮用限制以及更好地开发和利用好茶叶中的咖啡碱。Caffeine is an important functional active substance in tea.The caffeine content in different types of tea varies,which is related to the tea raw materials and different processing techniques.Separating and extracting caffeine from tea leaves can not only obtain tea with low caffeine content,but also meet a wider range of tea drinking needs.On the other hand,it is to obtain high-purity caffeine for use in fields such as medicine and food.The extraction and separation of tea caffeine involves various new extraction methods,including chemical,physical,biological,and others.The key to efficient,high-purity separation and protection of other active substances in tea is the extraction and separation technology.Caffeine also plays an important role in the basic quality,flavor,sensory perception,and activity of tea.Different amounts of caffeine can have an impact on various systems in the human body,and moderate intake can bring beneficial effects.Its functions and applications in antibacterial,catalytic,plant biostimulant,and food packaging materials are also very extensive.This article summarized the synthesis,metabolism,content,and influencing factors of caffeine in tea,summarized the extraction and separation techniques of caffeine in recent years,and evaluated the efficiency and applicability of various methods.In addition,to explore the influence of caffeine on tea quality and its various functional activities and applications,in order to break through some drinking restrictions of tea and better develop and utilize caffeine in tea.

关 键 词：咖啡碱含量 提取分离 品质影响 功能活性 

分 类 号：TS272[农业科学—茶叶生产加工] TS201.2[轻工技术与工程—农产品加工及贮藏工程]