摘要
L-茶氨酸(L-theanine)是茶叶特征游离氨基酸,具有鲜甜味和高鲜的香味特色,对茶叶的滋味和香气品质起着至关重要的作用。综述了L-茶氨酸的性质、生理功能与安全性、制备方法等方面的研究现状及进展,阐述了茶氨酸在医药、保健和食品行业广泛的应用前景。
L-theanine is free tea characteristic amino acid, it has fresh sweet taste and the high fresh scent characteristic, and it is playing all-important role to tea＇s flavour and fragrance quality. This article sum up the recent research and development of character, physiology function, security and preparation method, and it also expond prospect of theanine in medicament, health care and food in dustry.
出处
《食品研究与开发》
CAS
北大核心
2007年第11期170-174,共5页
Food Research and Development
基金
四川农业大学青年科技创新基金项目(00330300)
关键词
茶叶游离氨基酸
L-茶氨酸
生理功能
制备
研究进展
free amino acid of tea
L-theanine
physiological functions
preparation
development
