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Journal of Tea Science ›› 2020, Vol. 40 ›› Issue (4): 441-453.doi: 10.13305/j.cnki.jts.2020.04.002

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Research Progress of Proanthocyanidins in Tea

GAO Chenxi1, HUANG Yan1,2,3,4, SUN Weijiang1,2,3,4,*   

  1. 1. College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China;
    2. Anxi College of Tea Science, Fujian Agriculture and Forestry University, Quanzhou 362400, China;
    3. Tea Industry Engineering Technology Research Center of Fujian Province, Fuzhou, 350002, China;
    4. Tea Industry Technology Development Base of Fujian Province, Fuzhou 350002, China
  • Received:2019-11-25 Revised:2020-02-13 Online:2020-08-15 Published:2020-08-18

Abstract: Proanthocyanidins are an important kind of polyphenols in tea leaves, and regarded as natural antioxidants. In recent years, proanthocyanudins in tea leaves had attracted widespread attention. Relative research would promote the study on polyphenol metabolic pathways during tea growth process. Moreover it is of great significance in conducting fundamental research on tea plant biochemistry. Based on domestic and overseas research status, this study summarized the relationship between proanthocyandins and anthocyandins, the biosynthetic pathways of procyanidins in tea and the condensation mechanism of proanthocyandins. The types, the application status and content difference of proanthocyanidins were also concerned in an attempt to discuss the development trend in the future.

Key words: proanthocyanidins, anthocyanins, condensation mechanism, research progress

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