绿茶中多酚物质的抗氧化活性及其在肉制品中的应用研究进展

Antioxidant activity of polyphenols in green tea and its application in meat products

绿茶自古以来就是人类的重要饮料,在亚洲很多国家广泛饮用并被认为对人体健康具有益处。绿茶酚类化合物作为天然抗氧化剂在食品工业中尤其在肉制品中应用十分广泛且意义重大,加入绿茶提取物产品的抗氧化能力得到有效增强,并且减少了加工和储存保藏期间因氧化反应造成的不良变化,从而延长了保质期。本文首先综述了绿茶中酚类化合物的组成,其次简述了酚类化合物发挥抗氧化活性的抗氧化机制以及其产生的生物活性对人体健康的潜在益处,最后阐述了酚类化合物在肉制品中起到抗氧化、抑菌、护色等作用,并对今后的发展趋势进行了展望。

Green tea has been an important drink of human beings since ancient times. It has been widely consumed and is believed to be beneficial to human health in many Asian countries. As a kind of natural antioxidants, green tea polyphenols are widely used in food industry, especially in meat products. The antioxidant capacity of green tea extract was effectively enhanced, and the adverse changes caused by oxidation during processing and storage were reduced, thus prolonging the shelf life. In this paper, the composition of phenolic compounds in green tea was reviewed, followed by a brief review of the antioxidant mechanisms of phenolic compounds that exerted antioxidant activity and the potential benefits of their biological activity to human health. Finally, the phenolic compounds played a role in antioxidation, antibacterial, color protection and other functions in meat products, and the future development trend of the future was prospected.