摘要
茶氨酸是茶叶中特有的、游离的非蛋白质氨基酸,其含量与茶叶品质呈正相关。本文就国内外有关茶氨酸的生理功能、制备方法及应用等方面的研究进展进行了综述。
Theanine is a special kind of free amino acid in tea, which is not the constituent of protein, its content has positive relation with tea quality. In this paper, research advances in physiological functions, preparation methods and application of theanine in the world were summarized.
出处
《茶叶通讯》
2006年第4期8-12,15,共6页
Journal of Tea Communication
关键词
茶氨酸
生理功能
制备方法
应用
Theanine
Physiological functions
Preparation methods
Application
