茶多酚的生物活性及其在食品中的应用研究进展  

Research Progress on Bioactivity of Tea Polyphenols and Their Application in Food

作　　者：魏景利 贾菲 WEI Jingli;JIA Fei(Jiaozuo Vocational College of Industry and Trade,Jiaozuo 454550,China)

机构地区：[1]焦作工贸职业学院,河南焦作454550

出　　处：《食品安全导刊》2025年第10期92-94,共3页China Food Safety Magazine

摘　　要：茶多酚是从茶叶中提取的天然物质,在绿茶中含量相对较高。由于茶多酚具有多种生物活性,目前已在食品等多个领域应用。本文阐述茶多酚的性质及其生物活性,总结茶多酚在食品中的应用,为进一步推动茶多酚功能性食品的研究开发提供参考。Tea polyphenols are natural substances extracted from tea leaves and are relatively high in green tea.Tea polyphenols have been applied in many fields such as food because of their various biological activities.This paper describes the properties and biological activities of tea polyphenols,summarizes the application of tea polyphenols in food,and provides reference for further promoting the research and development of tea polyphenol functional food.

关 键 词：茶多酚 生物活性 功能性食品 

分 类 号：TS2[轻工技术与工程—食品科学与工程]