食品科学 ›› 2001, Vol. 22 ›› Issue (2): 88-92.
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张怡, 房诗宏
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ZHANG Yi, FANG Shi-Hong
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摘要: 综述了将茶多酚由水溶性改性为脂溶性的溶剂法、乳化法、分子修饰法,并对三种方法在实际应用中的前景进行评述。
关键词: 茶多酚, 儿茶素, 抗氧化剂, 脂溶性, 乳化, 分子修饰
Abstract: In this paper,we summarized the characteristics of three methods used in the solubility modification to change water-soluble tea polyphenols into lipid -soluble tea polyphenols and their applications to food.
Key words: Tea polyphenols Catechins Antioxidant Lipid-soluble Emulsification Molecule modification
张怡, 房诗宏. 茶多酚类抗氧化剂的改性[J]. 食品科学, 2001, 22(2): 88-92.
ZHANG Yi, FANG Shi-Hong. Study on Solubility Modification of Tea Polyphenols[J]. FOOD SCIENCE, 2001, 22(2): 88-92.
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