| 茶叶科技创新与茶叶可持续发展的实践与思考 |
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| 引用本文： | 杨贤强,王岳飞.茶叶科技创新与茶叶可持续发展的实践与思考[J].茶叶,2007,33(4):196-197,210. |
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| 作者姓名： | 杨贤强 王岳飞 |
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| 作者单位： | 浙江大学农学院茶学系,杭州,310029 |
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| 摘 要： | 为使茶叶有效成分的研究与开发成为茶产业新的经济发展点,本文提出了三方面的科技创新:(1)在论证茶多酚作为高效低毒自由基清除剂的基础上,开发茶多酚及其功能性食品,加强研究与普及饮茶健康的知识,引导消费。(2)非有机溶剂法生产茶多酚是当前的研究热点,而木质纤维素分离法是一种较好的选择。(3)采用物理方法在瞬间相变过程中破碎叶细胞是一种创新的制茶工艺,并取得冷水泡茶的效果。上述科技创新,也许可为茶产业的可持续发展带来新的机遇。
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| 关 键 词： | 创新 茶多酚 功能性产品 细胞破碎术 可持续发展 |
| 文章编号： | 0577-8921（2007）04-196-03 |
| 收稿时间： | 2007-10-10 |
| 修稿时间： | 2007-11-14 |
Innovation in tea science and sustainable development of tea industry: practice and ideology |
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| YANG Xianqiang,WANG Yuefei.Innovation in tea science and sustainable development of tea industry: practice and ideology[J].Journal of Tea,2007,33(4):196-197,210. |
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| Authors: | YANG Xianqiang WANG Yuefei |
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| Abstract: | Development of products with active tea components based on mechanism understanding is economically one of the new frontiers in tea industry.In this article,three innovations in tea science were cited as new opportunities for the sustainable development of tea industry:(1)A variety of functional foods with tea polyphenols as the main ingredient have been successfully developed based on the identification of this active component as an effective scavenger of free radicals.Health benefits of tea has been accepted and further promotion of this conception would widely encourage tea consumption.(2)Manufacture of tea polyphenols with non-solvent method is a heated subject which attract scientists and the method with lignocellulose can be considered as an optimum choice.(3)Breaking cells phiscally with transient phase transition technology is an innovation in tea processing,which leads to the possibility of preparing tea with cold water. |
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| Keywords: | Innovation Tea polyphenols Functional product Cell-breaking technology Sustainable development |
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