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| 抹茶的品质、健康功效及其应用研究进展 |
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栗芳斓1,2, 朱将雄1,2, 魏新林3, 王元凤1,2
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1.上海师范大学 生命科学学院, 上海 200234;2.上海师范大学 植物种质资源开发协同创新中心, 上海 200234;3.上海交通大学 农业与生物学院, 上海 200240
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| 摘要: |
| 近年来，抹茶因其独特的风味而受到世界许多消费者的青睐.饮食抹茶具有多种健康功效.该文综述了抹茶的加工方式对抹茶品质的潜在影响、抹茶的健康功效及其相关产品的研发现状，以期为抹茶的深入研究与发展提供参考. |
| 关键词: 抹茶 加工工艺 化学组成 品质 健康功效 应用 |
| DOI：10.3969/J.ISSN.1000-5137.2022.01.014 |
| 分类号:TS272.2 |
| 基金项目:上海植物种质资源工程技术研究中心项目（17DZ2252700）；“茶及深加工产品预防代谢性疾病的健康功能研究”项目 |
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| Quality, health efficacy and application researches on Matcha |
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LI Fanglan1,2, ZHU Jiangxiong1,2, WEI Xinlin3, WANG Yuanfeng1,2
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1.College of Life Sciences, Shanghai Normal University, Shanghai 200234, China;2.Development Center of Plant Germplasm Resources, Shanghai Normal University, Shanghai 200234, China;3.School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
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| Abstract: |
| 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. |
| Key words: Matcha processing technique chemical composition quality health efficacy |
