茶多酚的生物活性及其在食品中的應(yīng)用研究進(jìn)展

摘 要：茶多酚是從茶葉中提取的天然物質(zhì)，在綠茶中含量相對(duì)較高。由于茶多酚具有多種生物活性，目前已在食品等多個(gè)領(lǐng)域應(yīng)用。本文闡述茶多酚的性質(zhì)及其生物活性，總結(jié)茶多酚在食品中的應(yīng)用，為進(jìn)一步推動(dòng)茶多酚功能性食品的研究開發(fā)提供參考。

關(guān)鍵詞：茶多酚；生物活性；功能性食品

Abstract： Tea polyphenols are natural substances extracted from tea leaves and are relatively high in green tea. Tea polyphenols have been applied in many fields such as food because of their various biological activities. This paper describes the properties and biological activities of tea polyphenols， summarizes the application of tea polyphenols in food， and provides reference for further promoting the research and development of tea polyphenol functional food.

我國(guó)茶的品種非常豐富。（剩余5255字）