茶多酚与表面活性剂的相互作用及其在食品工业中的应用  

Interactions between Tea Polyphenols and Surfactants and Their Applications in the Food Industry

作　　者：郭利健 GUO Li-jian(Hebei Vocational University of Industry and Technology,Shijiazhuang 050091,China)

机构地区：[1]河北工业职业技术大学,河北石家庄050091

出　　处：《安徽化工》2025年第1期26-29,共4页Anhui Chemical Industry

摘　　要：茶多酚(Green Tea Polyphenols,简称GTP)是茶叶中一种重要的多酚类化合物,具有显著的抗氧化、抗菌、消炎等多种生理活性。表面活性剂是一类具有独特两亲性结构的化合物,广泛应用于洗涤剂、化妆品、食品工业等领域。探讨茶多酚与表面活性剂的相互作用机制,并详细介绍茶多酚在食品工业中的应用,包括作为抗氧化剂、食品保鲜剂、食品保色剂、食品除臭剂等。Green tea polyphenols(GTP),an important class of polyphenolic compounds found in tea,exhibit significant antioxidant,antib,and anti-inflammatory physiological activities.Surfactants,a class of compounds with unique amphiphilic structures,are widely used in detergents,cosmetics food industry,and other fields.This paper will explore the interaction mechanism between green tea polyphenols and surfactants,and will detail the applications of green polyphenols in the food industry,including their use as antioxidants,food preservatives,food color stabilizers,and food deodorizers.

关 键 词：茶多酚 表面活性剂 食品工业 

分 类 号：TS272[农业科学—茶叶生产加工]