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茶氨酸检测分析方法研究进展
宁井铭,史成颖,陈琪,梁进,宛晓春,张正竹
0
(安徽农业大学教育部农业部茶叶生物化学与生物技术重点实验室,合肥 230036)
摘要:
茶氨酸作为茶叶中的特征氨基酸是构成茶叶滋味的重要组成部分,其对人体具有多种保健功能,因此对茶氨酸的检测与分析显得十分重要。本文综述了近年来国内外在茶氨酸检测分析方面的研究进展。
关键词:  茶氨酸  检测  分析
DOI:
投稿时间:2012-08-30
基金项目:农业部现代农业产业体系(农科教发[2008]10号)资助。
Research progresses on detection method of theanine
NING Jing-ming,SHI Cheng-ying,CHEN Qi,LIANG Jin,WAN Xiao-chun,ZHANG Zheng-zhu
(Key Laboratory of Tea Biochemistry & Biotechnology, Ministry of Education & Ministry of Agriculture, Anhui Agricultural University, Hefei 230036)
Abstract:
Theanine, a tea characteristic amino acid, is an important taste component in tea, and has several functions in human health care. Therefore, it is very important to the detection and analysis of theanine. This article summarizes the research progress on detection method of theanine at home and abroad in recent years.
Key words:  theanine  examine  analysis

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