摘要
茶氨酸是茶叶的特征氨基酸。综述了茶氨酸的性质、提取制备方法及应用,茶氨酸的含量与茶叶的滋味正相关,茶氨酸在医药、保健、食品行业有极大应用前景。
Theanine is one of the main amino acid components in tea. The paper reviews the respects of nature, preparation, extraction and application. Theanine is found to have similar sweetness and an exclusive amino acid of tea. Theanine has been known to play an important role in enhancing the quality of tea and is a characteristic of tea.On the basis of these, the suggestions for its development have been presented.
出处
《化学与生物工程》
CAS
2004年第1期7-9,共3页
Chemistry & Bioengineering
