茶多酚类抗氧化剂的改性
다다분류항양화제적개성
Study on Solubility Modification of Tea Polyphenols
  • 万方数据
    食品科学 식품과학
    FOOD SCIENCE
    2001年 2期 88-92 ,共5页

    张怡%房诗宏

    장이%방시굉

    茶多酚儿茶素抗氧化剂脂溶性乳化分子修饰 茶多酚兒茶素抗氧化劑脂溶性乳化分子脩飾
    다다분인다소항양화제지용성유화분자수식
    Tea polyphenols Catechins Antioxidant Lipid-solubleEmulsification Molecule modification
    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。
    종술료장다다분유수용성개성위지용성적용제법、유화법、분자수식법，병대삼충방법재실제응용중적전경진행평술。
    In this paper, we summarized the characteristics of three methodsused in the solubility modification to change water-soluble tea polyphenols into lipid -soluble tea polyphenols and their applications to food.
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