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食品研究与开发:2020,41(5):207-212
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茶叶副产物中的有效成分、功效及综合利用研究进展
(1.贵州大学贵州省发酵工程与生物制药重点实验室,贵州贵阳550025;2.贵州大学酿酒与食品工程学院,贵州贵阳550025)
Research Progress on Active Components,Efficacy and Comprehensive Utilization of Tea By-products
(1.Guizhou Key Laboratory of Fermentation Engineering and Biopharmacy,Guizhou University,Guiyang 550025,Guizhou,China;2.School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,Guizhou,China)
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投稿时间:2019-05-31    
中文摘要: 我国作为世界产茶大国,在出产成品茶及消费的同时生成了大量的茶渣、茶末、茶花、茶梗等茶叶副产物,这些茶叶副产物中仍含有大量营养成分,具有很好的开发价值和应用潜力。介绍茶叶副产物中的有效成分及其功效,综述茶叶副产物在食品、医疗、农业、环境保护等方面的综合利用情况,最后对茶叶副产物的应用前景进行展望。
中文关键词: 茶叶副产物  有效成分  功效  综合利用
Abstract:As a big tea producer in the world,China has produced a large number of tea dregs,tea end,camellia,tea stem and other tea by-products while producing finished tea and consumption.These tea byproducts still contain a lot of nutrients.It has good development value and application potential.This paper introduced the effective components and their efficacy of tea by-products,and summarizes the comprehensive utilization of tea by-products in food,medical treatment,agriculture,environmental protection and so on.Finally,the application prospect of tea by-products was prospected.
文章编号:202005034     中图分类号:    文献标志码:
基金项目:贵州省科技支撑计划(黔科合支撑[2019]2317 号)
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