摘要
L-茶氨酸是在茶叶中发现的一种有重要价值的非蛋白氨基酸,在功能食品、医药等领域有着广阔的应用前景。从原料、饮用方法对茶氨酸含量影响以及L-茶氨酸的制备、生物活性等方面综述了近年来的研究成果,为人们了解和掌握其研究概况提供资料,并提出展望。
L-theanine is a non-protein amino acid found in tea with significant values. It has broad application prospects in the fields of functional food and medicine. This review focuses on effects of raw materials and consumption methods on theanine content, and the researches on preparation, biological activity of theanine in recent years, with the goal of helping people understand and master their research profiles. In the end, a prospect of research is made.
出处
《中国茶叶加工》
2014年第4期38-42,13,共6页
China Tea Processing
关键词
茶氨酸
制备
生物活性
研究进展
Theanine
Preparation
Biological activity
Review
