摘要
茶多酚(TP)是茶叶中含量丰富的一类天然抗氧化剂,具有清除自由基、螯合金属离子及抑制微生物等多重功能,在食品保鲜中具有广阔应用前景。传统有机溶剂提取法存在能耗高、溶剂残留等问题,逐渐被超声波辅助提取、酶法提取及超临界流体萃取等绿色技术取代。综述了茶多酚的绿色提取技术原理、优缺点及优化策略,深入探讨了其在果蔬和油脂保鲜中的抗氧化机制与应用效果。研究表明,茶多酚通过抑制氧化反应、延缓褐变及协同天然成分复配,可显著延长农产品货架期,减少采后损失。未来应进一步优化绿色提取工艺、开发复配体系,以推动其产业化应用。
Tea polyphenols(TP),abundant in tea leaves,are natural antioxidants capable of scavenging free radicals,chelating metal ions,and inhibiting microorganisms,showing great potential in food preservation.Traditional organic solvent extraction faces challenges such as high energy consumption and solvent residues,and is increasingly replaced by green technologies like ultrasound-assisted extraction,enzymatic extraction,and supercritical fluid extraction.This review systematically summarized the principles,advantages,disadvantages,and optimization strategies of these green extraction methods,and explored the antioxidant mechanisms and application effects of TP in preserving fruits,vegetables,and oils.Studies showed that TP could significantly extend shelf life and reduce postharvest losses by inhibiting oxidation,delaying browning,and synergizing with natural compounds.Future efforts should focus on optimizing green extraction processes,developing intelligent formulation systems,and promoting industrial applications.
作者
王宇晶
WANG Yujing(College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457,China)
出处
《农产品加工》
2025年第16期114-117,共4页
Farm Products Processing
关键词
茶多酚
绿色提取技术
农产品保鲜
抗氧化
应用
tea polyphenols
green extraction technology
agricultural product preservation
antioxidant
application
作者简介
王宇晶(2002-),女,本科,研究方向为食品科学与工程。
