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      抹茶的品質(zhì)、健康功效及其應(yīng)用研究進(jìn)展

      2022-03-09 04:10:18栗芳斕朱將雄魏新林王元鳳
      關(guān)鍵詞:加工工藝品質(zhì)應(yīng)用

      栗芳斕 朱將雄 魏新林 王元鳳

      摘? 要: 近年來,抹茶因其獨(dú)特的風(fēng)味而受到世界許多消費(fèi)者的青睞.飲食抹茶具有多種健康功效.該文綜述了抹茶的加工方式對抹茶品質(zhì)的潛在影響、抹茶的健康功效及其相關(guān)產(chǎn)品的研發(fā)現(xiàn)狀,以期為抹茶的深入研究與發(fā)展提供參考.

      關(guān)鍵詞: 抹茶; 加工工藝; 化學(xué)組成; 品質(zhì); 健康功效; 應(yīng)用

      中圖分類號: TS 272.2??? 文獻(xiàn)標(biāo)志碼: A??? 文章編號: 1000-5137(2022)01-0110-09

      ,

      In recent years, Matcha has attracted more attention from many consumers worldwidely due to its unique flavor. Drinking or eating Matcha has multiple health efficacies. Herein, this paper reviewed the potential effects of Matcha processing methods on Matcha quality, the health efficacies of Matcha, and the current R&D situation of its related products, in order to provide scientific basis for its further research and development.

      Matcha; processing technique; chemical composition; quality; health efficacy

      隨著人們對健康生活的追求愈加強(qiáng)烈,全球的綠茶市場正快速增長,至2023年,綠茶產(chǎn)量預(yù)計(jì)可達(dá)10年前的2倍.飲食茶類具有多種健康益處,例如降血壓、保護(hù)神經(jīng)、改善記憶力和注意力、降脂減肥等.抹茶是一種未經(jīng)發(fā)酵的茶粉,由遮蔭幾周的茶樹嫩芽制成,起源于中國魏晉時(shí)期,盛興于宋朝,14—16世紀(jì)在日本廣泛傳播.食用抹茶時(shí),通常會(huì)食用其所有成分,包括水溶性和非水溶性部分,這是其獨(dú)特之處.

      抹茶與普通綠茶均來自相同的山茶植物,但其種植及加工方式與普通綠茶截然不同.與全日照栽培的其他類型茶相比,抹茶一般在采摘前20 d需對茶樹實(shí)施覆蓋處理,降低紫外線輻射,保持良好通風(fēng).若茶葉長時(shí)間暴露于光照下,則其中的茶氨酸會(huì)分解為谷氨酸和乙胺,因此,與未遮蔭的茶葉相比,遮蔭生長的抹茶中茶氨酸含量較高.根據(jù)氣溫及茶葉長勢確定原料茶覆蓋時(shí)間的長短,確保15~20 d的覆蓋期.高含量的茶氨酸、咖啡因及低含量的兒茶素增強(qiáng)了抹茶的“鮮味”和適口性,并降低了苦味.本文主要綜述了國內(nèi)外關(guān)于抹茶的品質(zhì)、健康功效及應(yīng)用的研究進(jìn)展,以期為進(jìn)一步挖掘抹茶活性及開發(fā)抹茶產(chǎn)品提供參考.

      1? 抹茶的品質(zhì)

      抹茶的加工工藝一般包括采摘遮蔭栽培的茶樹鮮葉、殺青、干燥、超微粉碎等步驟,不同的加工方式對抹茶品質(zhì)的影響如表1所示.

      表1 抹茶不同的加工方式及其對應(yīng)的優(yōu)缺點(diǎn)

      加工方式

      優(yōu)點(diǎn)

      缺點(diǎn)

      參考

      文獻(xiàn)

      遮蔭

      鋼架式大棚覆蓋

      鮮葉嫩度高,色澤翠綠,游離氨基酸、酚氨比、葉綠素含量均較高;通透性好,葉片不易損傷

      技術(shù)與成本要求較高

      [9-11]

      小拱棚式

      (1行)覆蓋

      抹茶呈淡綠色,品質(zhì)好于直接覆蓋遮蔭,差于鋼架式大棚.通透性好,葉片不易損傷

      直接覆蓋

      咖啡因含量較高,口感厚重;操作簡便,成本較低

      葉片容易損傷,嫩芽在高溫時(shí)易被灼傷

      遮蔭

      時(shí)長

      7 d

      游離氨基酸與茶多酚含量高

      酚氨比高,滋味苦澀,茶香淡

      [12]

      20 d

      總糖含量較高

      游離氨基酸與咖啡因含量較低,風(fēng)味較差

      25 d

      酚氨比低,滋味鮮爽,色澤鮮綠

      粉碎

      臥式連續(xù)式撞擊粉碎

      抹茶亮度、顯綠程度佳,粒徑?。?2.23 μm),均勻性好,細(xì)胞破碎率達(dá)100%

      Pd,Cd污染嚴(yán)重

      [13-15]

      石磨粉碎

      抹茶葉綠素a、葉綠素總量高,維生素C(VC)含量高,加工時(shí)間短,機(jī)械溫度低

      成本高,產(chǎn)量小

      球磨粉碎

      抹茶茶多酚、兒茶素含量高,重金屬污染小,品質(zhì)高

      抹茶粒徑大(20.78 μm)

      氣流粉碎

      產(chǎn)能高、速度快、成本低,粒度分布集中,粉碎過程中物料溫度低

      Al污染嚴(yán)重,對成分破壞大,抹茶色澤差;加工過程噪聲大,耗電量大,加工回收率低

      研磨粉碎

      粉碎時(shí)間短,粒徑分布范圍窄,表面吸附力、固香性強(qiáng)

      粉碎得到的抹茶粒徑大(18~23 μm)

      殺青

      微波殺青

      成本低,易操作,最大程度保留成分

      [11,16]

      炒青

      色澤綠潤,香氣高長, Zn,Cu含量高;游離氨基酸、咖啡因、可溶性蛋白較高

      蒸汽殺青

      穿透力強(qiáng),殺青時(shí)間短,有效固定抹茶中營養(yǎng)成分與香氣物質(zhì),抹茶水分及水浸出物含量較高

      色澤較暗

      加工方式對抹茶化學(xué)組成的影響

      國標(biāo)GB/T 34778—2017中規(guī)定:抹茶是以覆蓋栽培的茶樹鮮葉,經(jīng)蒸汽(或熱風(fēng))殺青、干燥后制成的葉片為原料,經(jīng)研磨工藝加工而成的微粉狀茶產(chǎn)品.由于免受陽光直射,抹茶中葉綠素及茶氨酸含量較高,且維生素C含量超出普通綠茶的2倍,這賦予了抹茶明亮且鮮艷的色澤.由于茶樹的芽與幼葉(光照少)中的咖啡因較成熟葉(光照充足)更高,抹茶中咖啡因含量比一般茶葉要高.

      殺青是茶葉加工中的一道重要工序,常見的殺青方式有蒸汽殺青(蒸青)和炒殺青(炒青)兩種.CAI等采用蒸青和炒青兩種方式對抹茶茶葉原料進(jìn)行殺青,結(jié)合感官評定和理化成分分析等對富硒抹茶進(jìn)行了研究,結(jié)果表明采用蒸青方式能夠更好地固定富硒抹茶中的硒元素、茶多酚、總糖等主要營養(yǎng)物質(zhì)和香氣物質(zhì).此外,研究表明不同研磨方式會(huì)影響抹茶中金屬元素的濃度分布.采用臥式撞擊粉碎和電動(dòng)石磨粉碎的抹茶產(chǎn)品中,鐵含量比原料分別增加了1.4倍和1.1倍;而鎂含量均有所下降,原因在于粉碎過程中原料間相互摩擦產(chǎn)熱,造成茶葉中含鎂葉綠素脫鎂.

      加工方式對抹茶風(fēng)味的影響

      遮蔭能提高茶樹碳代謝與氮代謝水平,降低了具有澀味與收斂性的茶多酚的含量,增加了賦予抹茶鮮爽口感的茶氨酸的含量.遮蔭茶葉中,類胡蘿卜素含量是露天栽培茶葉的1.5倍(類胡蘿卜素是一些香氣物質(zhì)合成的前體).抹茶因遮蔭覆蓋而產(chǎn)生獨(dú)特的海苔香,而這種香氣的主要特征物質(zhì)為1-戊烯-3-醇及二甲基硫醚.DONG等的研究結(jié)果表明:遮蔭后夏茶新梢葉片中游離香氣成分增加了84%,且有利于茶葉品質(zhì)的芳樟醇、香葉醇等香氣成分,以及呈青草氣的順-3-己烯醇等物質(zhì)的含量有所增加.

      殺青、干燥過程中的高溫環(huán)境能促進(jìn)抹茶中異戊醛、2-甲基丁醛、2-乙基呋喃等特征物質(zhì)的產(chǎn)生,賦予了抹茶烘炒香味.日本抹茶采用蒸汽殺青的工藝,在殺青過程中,茶葉中會(huì)產(chǎn)生大量的氧化物、酮類化合物和類胡蘿卜素等物質(zhì),這也是抹茶具有特殊香味和口感的原因.

      2? 抹茶的健康功效

      抹茶中含有豐富的茶氨酸、茶多酚、蘆丁、咖啡因以及葉綠素等基本成分,賦予了抹茶多種活性功能,如抗氧化、抗炎、降脂降血糖等(圖1).

      FX_GRP_ID80003661

      圖1 抹茶的健康功效

      抗氧化

      FUJIOKA等研究發(fā)現(xiàn)抹茶中兒茶素含量較高,從而對氧自由基的保護(hù)作用明顯高于正常茶葉.兒茶素具有中和自由基并增強(qiáng)解毒酶活性的能力,包括谷胱甘肽過氧化物酶、過氧化氫還原酶和谷胱甘肽還原酶,因此具有出色的抗氧化活性.活性氧(ROS)可導(dǎo)致蛋白質(zhì)、脂質(zhì)和DNA的破壞,兒茶素可保護(hù)細(xì)胞抵抗ROS的攻擊,繼而防止機(jī)體和大腦細(xì)胞的早衰.抹茶與金槍魚油的復(fù)配研究發(fā)現(xiàn):抹茶中兒茶素的損失量與12周后二十碳五烯酸(EPA,魚油的主要成分)及二十二碳六烯酸(DHA)的殘留率呈極顯著正相關(guān)(<0.01),表明抹茶的兒茶素對金槍魚油具有良好的抗氧化保護(hù)功效.GRZESIK等報(bào)道兒茶素比谷胱甘肽、維生素C和類黃酮具有更強(qiáng)的抗氧化能力,在維持細(xì)胞氧化還原穩(wěn)態(tài)中起到關(guān)鍵作用.抹茶中的蘆丁水平(質(zhì)量分?jǐn)?shù))高達(dá)159.0 mg/100 g,而蕎麥作為人類飲食中蘆丁最豐富的來源之一,其蘆丁水平(質(zhì)量分?jǐn)?shù))為62.3 mg/100 g.蘆丁是一種多酚類物質(zhì),具有抗氧化活性,可與維生素C協(xié)同作用支持循環(huán)系統(tǒng)并防止氧化應(yīng)激.據(jù)報(bào)道,抹茶中葉綠素a和葉綠素b的質(zhì)量分?jǐn)?shù)分別約為4.09×10和1.42×10,而普通綠茶中平均葉綠素質(zhì)量分?jǐn)?shù)僅為1.20×10.葉綠素及其衍生物具有較強(qiáng)的抗氧化活性,抹茶中的葉綠素b比葉綠素a抗氧化活性更強(qiáng).YAO研究發(fā)現(xiàn),相對于低濃度乙醇提取物,高濃度乙醇抹茶提取物表現(xiàn)出更強(qiáng)的抗氧化活性.然而該實(shí)驗(yàn)并未將抹茶與其他茶類進(jìn)行對比.與等量的散葉茶及袋裝茶相比,抹茶對ROS的清除作用更強(qiáng).

      抗? 炎

      與其他綠茶相比,抹茶的咖啡因含量較高.MITANI等的研究表明,咖啡因能夠抑制促炎細(xì)胞因子的分泌,顯示出良好的抗炎效果.抹茶中的兒茶素通過抑制脂氧合酶來抑制體內(nèi)急性炎癥,進(jìn)而抑制急性炎癥和組胺誘導(dǎo)的體內(nèi)滲出.此外,抹茶中表沒食子兒茶素沒食子酸酯(EGCG)可調(diào)整IRS/Akt和Erk/CREB/BDNF等相關(guān)炎癥信號通路的表達(dá),以減輕神經(jīng)炎癥,并通過抑制免疫系統(tǒng)中促炎因子的產(chǎn)生來預(yù)防機(jī)體發(fā)生的炎癥.蘆丁在抹茶中含量較高,可激活機(jī)體免疫系統(tǒng)應(yīng)答,具有抗炎特性.

      降脂降血糖

      抹茶能抑制脂肪細(xì)胞的異常肥大,及血清中血糖、總甘油三酯、總膽固醇和低密度脂蛋白的異常升高,有效調(diào)控葡萄糖耐量、脂肪量及血脂異常.攝取抹茶在顯著降低血糖水平的同時(shí),還提高了血清和肝臟中的超氧化物歧化酶(SOD)活性和丙二醛(MAD)含量.此外,血清谷胱甘肽過氧化物酶活性表明:抹茶可逆轉(zhuǎn)由高脂飲食引起的氧化應(yīng)激.其原因可能是食用抹茶時(shí)會(huì)攝入水不溶性成分,而這些成分中含有大量的纖維.一般而言,高纖維飲食可以降低血液中血清總膽固醇(TC)和甘油三酯(TG)的水平,也可有效控制體重,改善血糖和脂質(zhì)水平并增強(qiáng)抗氧化活性.WILLEM的研究表明:飲用抹茶飲料的女性與未飲用的相比,在30 min的輕快步行中脂肪氧化顯著增強(qiáng),從而形成較低的呼吸交換率.SCHR?DER等測定了抹茶水提物中槲皮素的質(zhì)量濃度為1.2 mg?mL,略高于傳統(tǒng)綠茶(1.1 mg?mL),而槲皮素可抑制胃腸道對葡萄糖的吸收、調(diào)節(jié)胰島素分泌及改善組織中胰島素敏感性,繼而維持碳水化合物代謝正常化.

      抗? 癌

      抹茶通過降低線粒體的代謝及糖酵解,進(jìn)而使癌細(xì)胞保持在新陳代謝的靜止?fàn)顟B(tài).SCHR?DER等通過分析抹茶中的EGCG和槲皮素,發(fā)現(xiàn)其對雌激素受體陽性和陰性的乳腺癌細(xì)胞生長都有顯著的抑制功效.EGCG是一種良好的抗癌候選藥物,能夠調(diào)節(jié)抗凋亡或凋亡蛋白、生長因子、蛋白激酶、細(xì)胞周期蛋白和轉(zhuǎn)錄因子的水平.STUART等將EGCG與他莫昔芬聯(lián)合使用,在體內(nèi)的陰性腫瘤中可以使得mTOR(一種細(xì)胞生長調(diào)節(jié)因子)的表達(dá)降低78%,這意味著EGCG和他莫昔芬具有協(xié)同的抗腫瘤細(xì)胞增殖作用.類似于EGCG,槲皮素對mTOR信號級聯(lián)也具有抑制作用.EGCG可降低體內(nèi)幾種肝臟代謝關(guān)鍵酶的表達(dá),包括脂肪酸合酶(FASN)等.FLAVIN等研究發(fā)現(xiàn),F(xiàn)ASN在許多癌癥中均存在過表達(dá)的現(xiàn)象,在腫瘤發(fā)生及發(fā)展中起到關(guān)鍵作用.抹茶可顯著降低FASN的表達(dá),抑制糖異生作用,有效降低了耗氧率(OCR)和細(xì)胞外酸化率(ECAR).

      認(rèn)知功能障礙

      研究表明,抹茶提取物可通過防止腦線粒體損傷和抑制腺嘌呤核苷三磷酸(ATP)的產(chǎn)生,以增強(qiáng)神經(jīng)元的活力,且可通過調(diào)節(jié)p-JNK,p-Akt,p-tau,Aβ,BDNF,IDE,COX-2和IL-1β的蛋白質(zhì)表達(dá)來調(diào)節(jié)海馬體和大腦皮層的認(rèn)知功能和神經(jīng)炎癥.此外,抹茶能通過調(diào)節(jié)葡萄糖耐量和膽堿能系統(tǒng)有效改善空間認(rèn)知功能以及短期和長期的記憶功能障礙.抹茶中具有豐富的茶氨酸,研究表明,茶氨酸可以減輕認(rèn)知障礙,并通過改變早期應(yīng)激反應(yīng)來預(yù)防應(yīng)激引起的腦萎縮.此外,抹茶中豐富的咖啡因可強(qiáng)化茶氨酸對神經(jīng)生理功能(如注意力)的增強(qiáng)作用.由于抹茶遮蔭生長的特殊工藝,等量的抹茶中多酚含量比普通綠茶的高出2倍,且脂溶性營養(yǎng)物質(zhì),例如維生素K和葉黃素含量也較高.飲食中攝入維生素K可緩解老年人主觀記憶障礙.葉黃素是一種類胡蘿卜素,不僅可以降低某些慢性健康疾病風(fēng)險(xiǎn),還被認(rèn)為有助于認(rèn)知功能的改善,如增強(qiáng)老年人的記憶力.

      緩解壓力及抗焦慮

      研究指出,茶葉中的咖啡因、EGCG含量與茶氨酸、精氨酸含量的比率(CE/TA)是抑制壓力的關(guān)鍵指標(biāo)之一.咖啡因和EGCG會(huì)對茶氨酸的降壓效果產(chǎn)生抑制作用,而精氨酸則增強(qiáng)了茶氨酸的作用.小鼠實(shí)驗(yàn)結(jié)果表明:小鼠攝入CE/TA摩爾比為1.79的抹茶曲奇后,觀察到其壓力顯著緩解.然而,在攝入CE/TA摩爾比為10.64的抹茶曲奇后,未觀察到緩解壓力的功效.抹茶粉通過激活多巴胺能神經(jīng)系統(tǒng)及血清素能系統(tǒng)來發(fā)揮抗焦慮功效.UNNO等報(bào)道稱:持續(xù)攝入CE/TA摩爾比小于2的抹茶可以降低人類與焦慮相關(guān)的應(yīng)激反應(yīng).抹茶中茶氨酸含量較高的特殊性賦予了抹茶緩解壓力作用的高效性.

      其他健康功能

      由于其獨(dú)特的生物活性化合物組成,抹茶具有廣泛的健康益處.抹茶通過抑制腎臟晚期糖基化終末產(chǎn)物(AGEs)的蓄積以及降低肝葡萄糖、甘油三酸酯、總膽固醇水平和抗氧化活性,對腎臟和肝臟損害具有有效的緩解作用.此外,BURCUS等證實(shí)抹茶可顯著抑制有害微生物的生長.OHGITANI等研究發(fā)現(xiàn)抹茶可能具有抗病毒活性(通過滅活SARS-CoV-2).抹茶市場發(fā)展時(shí)間較短,更多的健康功能還需要進(jìn)一步挖掘、驗(yàn)證.

      3? 抹茶的應(yīng)用

      抹茶目前已廣泛應(yīng)用于食品和日用品加工中.在食品行業(yè),添加了抹茶的食品,如抹茶蛋糕、抹茶糖果等,口感清香醇厚,營養(yǎng)健康,品質(zhì)穩(wěn)定;在日用品行業(yè),含有抹茶的產(chǎn)品,如抹茶面膜、抹茶肥皂、抹茶牙膏等,不僅健康無污染,而且還兼具抗氧化、抗菌等功效.

      抹茶在食品中的應(yīng)用

      3.1.1 抹茶在烘焙類食品中的應(yīng)用

      抹茶可賦予烘焙食品特殊的風(fēng)味與色澤.傳統(tǒng)牛軋?zhí)菬崃扛撸瑸楦纳七@一缺陷并提高其營養(yǎng)特性,ZHANG等以抹茶粉為主要原料,以木糖醇代替?zhèn)鹘y(tǒng)白砂糖,以脫脂乳粉、花生仁、黃油等為輔料,添加20%的抹茶粉,制備了一種營養(yǎng)健康的新型抹茶牛軋?zhí)?該牛軋?zhí)蔷捉佬院?、色澤光亮,抹茶風(fēng)味明顯,低脂且營養(yǎng)健康.HUANG等以感官指標(biāo)為評價(jià)指標(biāo),采用響應(yīng)面法優(yōu)化了抹茶蛋糕卷的制作工藝,當(dāng)抹茶添加量(質(zhì)量分?jǐn)?shù))為13%時(shí),蛋糕卷色澤亮綠、茶味濃郁.

      3.1.2 抹茶在飲料中的應(yīng)用

      由于抹茶特有的香味和豐富的營養(yǎng)價(jià)值,常被用作食品行業(yè)的營養(yǎng)添加劑.可口可樂(日本)公司在2011年就推出了富含抹茶的拿鐵咖啡.YANG等選用抹茶粉(質(zhì)量分?jǐn)?shù)0.3%)、生牛乳、椰子粉為主要原料,開發(fā)了一款抹茶椰子乳飲料,該飲料香甜適口、風(fēng)味醇厚、貨架期穩(wěn)定.ZHAO等將核桃與牛奶結(jié)合制成一款雙蛋白飲品,添加抹茶賦予其茶香,產(chǎn)生鮮爽的口感.

      3.1.3 其他抹茶產(chǎn)品

      LIU等研究發(fā)現(xiàn),抹茶能通過減少二硫鍵阻礙面筋網(wǎng)絡(luò)的形成,削弱了面團(tuán)的強(qiáng)度,其活性成分在一定程度上改善了面筋面團(tuán)的韌性和延展性.ZENG等將抹茶與面粉相結(jié)合,制備油炸方便面,結(jié)果表明方便面抗氧化作用隨抹茶添加量的增加而增強(qiáng).當(dāng)抹茶添加量為2%~6%(質(zhì)量分?jǐn)?shù))時(shí),油炸方便面的感官評分最高.油炸丸子不宜存放,JIANG等研究發(fā)現(xiàn),當(dāng)抹茶添加量在3 g以上時(shí),能有效延緩?fù)枳拥母瘮∷俣?,不僅延長了貨架期,同時(shí)還改善了丸子的風(fēng)味口感.

      抹茶在日化品中的應(yīng)用

      3.2.1 抹茶在護(hù)理類產(chǎn)品中的應(yīng)用

      抹茶在日用品中應(yīng)用廣泛.MOU研發(fā)了一種可食用抹茶潤唇膏,能夠有效滋潤唇部肌膚,淡化唇紋,持久保持唇部水潤.為了充分吸收茶葉中的護(hù)膚活性物質(zhì),發(fā)揮茶葉的護(hù)膚活性,TU等研發(fā)了一種添加超氧化物歧化酶的抹茶抗衰老面膜,該面膜具有清除自由基和抗氧化作用,可有效抗皮膚衰老.由于抹茶提取物的比表面積大,其與水溶性及脂溶性基料的配伍性優(yōu)異,可使更多的活性成分被皮膚吸收,從而能夠充分滋潤皮膚.

      3.2.2 抹茶在清潔類產(chǎn)品中的應(yīng)用

      抹茶富含茶多酚,具有較強(qiáng)的消炎殺菌作用.LINDINGER 以抗菌植物衍生酶、有機(jī)抹茶、葡萄糖、碳酸氫鈉和抗壞血酸為原料,研發(fā)了一種天然、安全的口腔護(hù)理產(chǎn)品,其能有效降低狗的牙菌斑形成率,28 d的牙菌斑指數(shù)和覆蓋率平均減少了22%,這可能與抹茶中的高濃度EGCG有關(guān).JIN等研制了一款抹茶手工皂,該手工皂除了具有基本的清潔作用外,還具有抵抗甚至消除電腦輻射危害的作用.

      4? 展望

      不同的加工方式使得抹茶的成分含量具有差異性,從而影響抹茶的健康功效.目前針對抹茶加工工藝的研究很少,遮蔭期時(shí)長對抹茶的品質(zhì)影響,如何篩選和加工原料以較好地保留營養(yǎng)元素,不同殺青方式對抹茶感官特性的影響,如何優(yōu)化生產(chǎn)工藝以提高抹茶品質(zhì)等,都需要進(jìn)一步的研究,以指導(dǎo)抹茶的加工生產(chǎn).目前仍然缺乏針對抹茶中具體成分對特定疾病的控制及預(yù)防的研究,大多研究認(rèn)為抹茶能起到促進(jìn)或抑制劑的作用,但需要進(jìn)一步挖掘其機(jī)理,探明其更多的活性功能.抹茶作為一種可全部食用的茶類,添加到食品中不僅可優(yōu)化食品的色香味等感官品質(zhì),還在保健功效方面滿足了人們的需求.此外,抹茶的抗氧化、抗菌等特性也使其在日用化學(xué)品市場占據(jù)了一席之地.隨著人們對于高品質(zhì)生活的追求,可內(nèi)服外用的抹茶在市場上的應(yīng)用前景廣泛.

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      (責(zé)任編輯:顧浩然,包震宇)

      收稿日期: 2021-05-24

      基金項(xiàng)目: 上海植物種質(zhì)資源工程技術(shù)研究中心項(xiàng)目(17DZ2252700);“茶及深加工產(chǎn)品預(yù)防代謝性疾病的健康功能研究”項(xiàng)目

      作者簡介: 栗芳斕(1999—),女,碩士研究生,主要從事天然產(chǎn)物與功能性食品方面的研究. E-mail:18623706069@163.com

      * 通信作者: 魏新林(1971—),男,教授,主要從事食品加工與質(zhì)量安全等方面的研究. E-mail: foodlab2010@163.com;王元鳳(1974—),女,教授,主要從事茶功能性食品研發(fā)、食品安全檢測等方面的研究. E-mail: yfwang@shnu.edu.cn

      引用格式: 栗芳斕, 朱將雄, 魏新林, 等. 抹茶的品質(zhì)、健康功效及其應(yīng)用研究進(jìn)展 [J]. 上海師范大學(xué)學(xué)報(bào)(自然科學(xué)版),2022,51(1):110?118.

      ?LI F L, ZHU J X, WEI X L, et al. Quality, health efficacy and application researches on Matcha [J].Journal of Shanghai Normal University(Natural Sciences),2022,51(1):110?118.

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