Research Progress of Catechin in Pu 'er Tea

doi:10.11923/j.issn.2095-4050.cjas2023-0051

Abstract

Abstract:

As the main matters of polyphenolic compounds in tea, catechins have free radical elimination, anti-aging, anti-radiation, weight loss, blood lipid reduction, cancer prevention and other active functions, accounting for 12%~24% of the tea. Due to the special variety and processing technology, the catechin content in Pu 'er tea is higher than other tea varieties, which shows excellent efficacy in terms of nutritional value and health care. This paper mainly describes the types of catechin, extraction measurement methods, content variations and efficacy researches of Pu 'er tea, so as to provide reference for the further development and utilization of functional catechin products in Pu' er tea.

Key words: Pu 'er tea, catechin, extraction measurement methods, content changes, efficacy researches

DENG Hongyan, MAO Jingchun, MAO Jianfu, ZHOU Qin, TAO Bo, ZHAO Long. Research Progress of Catechin in Pu 'er Tea[J]. Journal of Agriculture, 2024, 14(1): 83-89.

Figures/Tables 2

References 56

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