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普洱茶有较强的保健和药理作用,包括降脂减肥、抗动脉硬化、防癌抗癌、抗衰老及增强抵抗力[1]等。成品后的普洱茶在良好条件下还持续着微生物发酵、氧化等自然陈化过程,经过数年至数十年的后熟作用,包括茶多酚、茶蛋白、茶色素、糖类等化学成分发生变化,使普洱茶具有越陈越香的特点[2],但其保健功能是否随着贮存时间的延长而发生改变尚缺乏研究。本文通过动物实验探讨普洱茶的抗疲劳功效与贮存期的关系。
Pu’er tea has strong health and pharmacological effects, including lipid-lowering diet, anti-atherosclerosis, anti-cancer, anti-aging and increased resistance [1] and so on. The finished Pu’er tea also continues the natural aging process such as microbial fermentation and oxidation under good conditions. After several years to several decades of ripening, including tea polyphenols, tea proteins, tea pigments, sugars and other chemical components Changes, so that the more characteristics of Pu-erh tea more fragrant [2], but whether its health care function with the extension of storage time is still a lack of research. In this paper, animal experiments to explore Pu’er tea anti-fatigue effect and the relationship between storage period.