| 茶氨酸生理功能及其在食品中应用 |
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| 引用本文： | 朱松,王洪新.茶氨酸生理功能及其在食品中应用[J].粮食与油脂,2005(1):44-46. |
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| 作者姓名： | 朱松 王洪新 |
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| 作者单位： | 江南大学食品学院,江苏,无锡,214036 |
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| 摘 要： | 茶氨酸是茶叶特有一种氨基酸,50年代首次从茶叶中提取、精制出茶氨酸,此后许多学者对其进行大量研究工作,包括体内吸收与代谢,生理功能及在食品中应用,该文对茶氨酸国内外最新研究进展进行综述。
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| 关 键 词： | 茶氨酸 生理功能 功能性食品 |
| 文章编号： | 1008-9578(2005)01-0044-03 |
| 修稿时间： | 2004年11月22 |
Physiological Functions and Application of Theanine |
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| ZHU Song,WANG Hong-xin.Physiological Functions and Application of Theanine[J].Cereals & Oils,2005(1):44-46. |
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| Authors: | ZHU Song WANG Hong-xin |
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| Abstract: | Theanine is a peculiar amino acid in green tea. It was firstly extracted and refined from tea in 1950's. Since then many researchers have done a lot of studies on it, including its absorption and metabolism in vivo, biological effects and application in food. In this paper we summarized the latest research of theanine at home and abroad in the field. |
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| Keywords: | theanine physiological function function food |
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