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食品研究与开发:2019,40(4):202-208
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茶叶中天然累积和人工合成的甲基化EGCG的研究进展
(1.福建农林大学安溪茶学院,福建泉州362400;2.福建省茶产业工程技术研究中心,福建福州350002;3.福建茶产业技术开发基地,福建福州350002;4.福建农林大学园艺学院,福建福州350002)
Research Progress of Natural Accumulation and Synthetic O-methylated EGCG in Tea Plants
(1.Anxi College of Tea Science,Fujian Agriculture and Forestry University,Quanzhou 362400,Fujian,China;2.Tea Industry Engineering Technology Research Center of Fujian Province,Fuzhou 350002,Fujian,China;3.Tea Industry Technology Development Base of Fujian Province,Fuzhou 350002,Fujian,China;4.College of Horticulture,Fujian Agriculture and Forestry University,Fuzhou 350002,Fujian,China)
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投稿时间:2018-07-24    
中文摘要: 基于国内外甲基化表没食子儿茶素没食子酸酯 [O-methylated(-)-epigallocatechin-3-O-gallate,O-methylated EGCG]的研究现状,阐述种质资源、采摘时间、叶片成熟度标准、加工工艺对茶叶中甲基化EGCG含量的影响,并探讨当前人工合成甲基化EGCG的研究进展。
Abstract:Abstract:Based on the research status of methylation gallic acid ester gallic catechins (EGCG)both at home and abroad,this paper expounded the influence of germplasm resources,harvesting time,leaf maturity and processing technology on O-methylated EGCG content in tea.Meanwhile,the progress of synthetic of O-methylated EGCG was discussed.
文章编号:201904036     中图分类号:    文献标志码:
基金项目:基金项目:福建省中青年教师教育科研项目(JA15167);福建农林大学科技创新专项基金项目(CXZX2016002)
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