The research situation of tea color and flavor constituents
The main color and flavor constituents of tea such as tea polyphenols, caffeine, tea polysaccharides, amino acids and pigments were reviewed. The results showed that: it has been gradually studying the separation and analysis of monomer compositions of tea polyphenols and amino acids using some new techniques at present. It has made a great success in the new methods for the determination of caffeine content and optimum design in the extraction technology. It also has a more in-depth understanding of the structure analysis of polysaccharides from different sources and different extraction methods and the performance of the activities also showed great potential application. At the same time, it has a good performance in the health care effect of tea polyphenols, tea polysaccharides, amino acids and pigments, especially some important monomer compositions. So the analysis of chemical constituents of tea without limiting to their effect on the color and flavor of tea, is gradually focusing on the analysis techniques, antioxidation, cell toxicity, health care effect and so on.
teacolor constituentsflavor constituentsanalysis techniqueshealth care effect
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NSTL
万方数据
维普
