茶黄素的抗氧化机理的研究进展

doi:10.13305/j.cnki.jts.2005.04.001

摘要/Abstract

摘要： 茶黄素是衡量红茶品质的重要指标，也是红茶中发挥生物学作用的主要物质，它有很好的抗氧化作用。本文对茶黄素的抗氧化机理进行综述。

Abstract: The content of theaflavins is an important index of black tea’s quality, are the major substance in black tea, which show significant antioxidative effect. The antioxidative mechanism of theaflavins was revieved in this paper

Key words: Theaflavins, Antioxidant, Mechanism, Review

中图分类号:

陈虎, 胡英, 周睿, 赵剑. 茶黄素的抗氧化机理的研究进展[J]. 茶叶科学, 2005, 25(4): 237-241. doi: 10.13305/j.cnki.jts.2005.04.001.

CHEN Hu, HU Yin, ZHOU Rui, ZHAO Jian. Review on Antioxidative Mechanism of Theaflavins[J]. Journal of Tea Science, 2005, 25(4): 237-241. doi: 10.13305/j.cnki.jts.2005.04.001.

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