摘要
L-茶氨酸作为茶叶中特有的一种天然氨基酸,其与茶叶品质密切相关。近年来茶氨酸因其重要的生理功效(如抗肿瘤、降压安神、免疫、提高学习能力、减轻体脂等)而日益受到人们的青睐。文中综述了国内外关于L-茶氨酸的最新研究进展,并简要介绍了其理化性质、生理功能、制取方法及应用等方面的研究状况,展望了其发展前景。
L-theanine is a peculiar amino acid in green tea,and its concentration determines the quality of tea. It becomes popular due to its significant physiological functions such as antitumor,blood pressure control, anxiety release, increasing immune system,learning ability improvement and fat reducing effect. This paper summarized the latest research progress of L-theanine, including its physicochemical properties, physiological functions, preparation and applications, as well as its prospect of development.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2008年第11期117-123,共7页
Food and Fermentation Industries
基金
江南大学食品科学与技术国家重点实验室目标导向资助项目(SKLF-MB-200804)
江南大学食品科学与技术国家重点实验室自由探索资助项目(SKLF-TS-200808)
关键词
L-茶氨酸
生理功能
制备
应用
L-theanine, physiological functions, preparation, application
