食品科学 ›› 2010, Vol. 31 ›› Issue (9): 329-332.doi: 10.7506/spkx1002-6630-201009073

• 专题论述 • 上一篇    下一篇

黑茶中微生物及其相关保健功能研究进展

文杰宇,李宗军* ,王远亮,许爱清   

  1. 食品科学与生物技术湖南省重点实验室,湖南农业大学食品科技学院
  • 收稿日期:2009-08-31 修回日期:2009-12-08 出版日期:2010-05-01 发布日期:2010-12-29
  • 通讯作者: 李宗军 E-mail:lizongjun@yahoo.com.cn
  • 基金资助:

    湖南省重大科技专项(2008FJ1005)

Fermentation Microorganisms and Their Healthcare Function in Black Tea

WEN Jie-yu,LI Zong-jun*,WANG Yuan-liang,XU Ai-qing   

  1. Food Science and Biotechnology Key Laboratory of Hunan Province, College of Food Science and
    Technology, Hunan Agricultural University, Changsha 410128, China
  • Received:2009-08-31 Revised:2009-12-08 Online:2010-05-01 Published:2010-12-29
  • Contact: LI Zong-jun E-mail:lizongjun@yahoo.com.cn

摘要:

黑茶是中国特有的传统茶品。微生物对黑茶品质和风味的形成发挥了重要的作用。本文对各种黑茶渥堆时主要微生物种类及其安全性、DGGE 技术在黑茶微生物多样性中的研究和黑茶的降脂减肥功能进行综述。

关键词: 黑茶, 微生物, 发酵, 降脂减肥, DGGE

Abstract:

Black tea is one of traditional and unique tea products made in China. Microbes play an important role in quality and flavor formation in black tea. In this paper, current studies on types and safety of pile-fermentation microbes existing in black tea have been reviewed. Meanwhile, applications of DGGE technology to investigate on microbial diversity in black tea and function for weight loss have also discussed.

Key words: black tea, microorganism, pile-fermentation, lipid lowering and weight loss, DGGE

中图分类号: