• 文献检索
  • 文档翻译
  • 深度研究
  • 学术资讯
  • Suppr Zotero 插件Zotero 插件
  • 邀请有礼
  • 套餐&价格
  • 历史记录
应用&插件
Suppr Zotero 插件Zotero 插件浏览器插件Mac 客户端Windows 客户端微信小程序
定价
高级版会员购买积分包购买API积分包
服务
文献检索文档翻译深度研究API 文档MCP 服务
关于我们
关于 Suppr公司介绍联系我们用户协议隐私条款
关注我们

Suppr 超能文献

核心技术专利：CN118964589B侵权必究
粤ICP备2023148730 号-1Suppr @ 2026

文献检索

告别复杂PubMed语法，用中文像聊天一样搜索，搜遍4000万医学文献。AI智能推荐，让科研检索更轻松。

立即免费搜索

文件翻译

保留排版，准确专业，支持PDF/Word/PPT等文件格式，支持 12+语言互译。

免费翻译文档

深度研究

AI帮你快速写综述，25分钟生成高质量综述，智能提取关键信息，辅助科研写作。

立即免费体验

相似文献

1
Effect of storage temperature on the antioxidant activity and catechins stability of Matcha ().储存温度对抹茶抗氧化活性和儿茶素稳定性的影响（）。 （注：括号内原文内容不完整）
Food Sci Biotechnol. 2020 Jun 4;29(9):1261-1271. doi: 10.1007/s10068-020-00772-0. eCollection 2020 Sep.
2
The Effect of Digestion on Matcha Tea Active Components and Antioxidant Activity.消化对抹茶活性成分及抗氧化活性的影响。
Antioxidants (Basel). 2022 Apr 30;11(5):889. doi: 10.3390/antiox11050889.
3
Catechin Composition, Phenolic Content, and Antioxidant Properties of Commercially-Available Bagged, Gunpowder, and Matcha Green Teas.市售袋泡茶、珠茶和抹茶的儿茶素组成、总酚含量和抗氧化性能。
Plant Foods Hum Nutr. 2023 Dec;78(4):662-669. doi: 10.1007/s11130-023-01121-2. Epub 2023 Nov 3.
4
Health Benefits and Chemical Composition of Matcha Green Tea: A Review.抹茶绿茶的健康益处和化学成分：综述。
Molecules. 2020 Dec 27;26(1):85. doi: 10.3390/molecules26010085.
5
Dual effect of the herbal matcha green tea (Camellia sinensis L. kuntze) supplement in EA.hy926 endothelial cells and Artemia salina.抹茶绿茶（茶树）补充剂对EA.hy926内皮细胞和卤虫的双重作用。
J Ethnopharmacol. 2022 Nov 15;298:115564. doi: 10.1016/j.jep.2022.115564. Epub 2022 Aug 6.
6
Antioxidant Properties and Nutritional Composition of Matcha Green Tea.抹茶绿茶的抗氧化特性及营养成分
Foods. 2020 Apr 12;9(4):483. doi: 10.3390/foods9040483.
7
Matcha Green Tea Exhibits Bactericidal Activity against and Inhibits Functional Pneumolysin.抹茶绿茶对[具体对象未给出]具有杀菌活性并抑制功能性肺炎溶血素。
Antibiotics (Basel). 2021 Dec 17;10(12):1550. doi: 10.3390/antibiotics10121550.
8
Comparative Analysis of the Polyphenols, Caffeine, and Antioxidant Activities of Green Tea, White Tea, and Flowers from Azorean Varieties Affected by Different Harvested and Processing Conditions.受不同采收和加工条件影响的亚速尔群岛品种绿茶、白茶及花卉中多酚、咖啡因和抗氧化活性的比较分析
Antioxidants (Basel). 2021 Jan 27;10(2):183. doi: 10.3390/antiox10020183.
9
Catechins in green tea powder (matcha) are heat-stable scavengers of acrolein, a lipid peroxide-derived reactive carbonyl species.绿茶粉（抹茶）中的儿茶素是丙烯醛的热稳定清除剂，丙烯醛是一种由脂质过氧化物衍生的反应性羰基物种。
Food Chem. 2021 Sep 1;355:129403. doi: 10.1016/j.foodchem.2021.129403. Epub 2021 Mar 15.
10
CATECHINS PROFILE, CAFFEINE CONTENT AND ANTIOXIDANT ACTIVITY OF CAMELLIA SINENSIS TEAS COMMERCIALIZED IN ROMANIA.罗马尼亚商业化种植的茶树中儿茶素成分、咖啡因含量及抗氧化活性
Rev Med Chir Soc Med Nat Iasi. 2016 Apr-Jun;120(2):457-63.

引用本文的文献

1
Phytochemical Analysis and Anti-Lipid Accumulation Effects of Pulsed Electric Field (PEF)-Processed Black Rice and Green Tea Extracts in Oleic Acid-Induced Hepatocytes.脉冲电场（PEF）处理的黑米和绿茶提取物在油酸诱导的肝细胞中的植物化学分析及抗脂质积累作用
Food Sci Nutr. 2025 May 23;13(6):e70329. doi: 10.1002/fsn3.70329. eCollection 2025 Jun.
2
Electrochemical Investigations of Ethanolic Extract as a Steel Corrosion Eco-Inhibitor in the Acid Media: An Unexpected Versatility of Plant Chemistry.乙醇提取物作为酸性介质中钢腐蚀生态抑制剂的电化学研究：植物化学的意外多功能性
Materials (Basel). 2025 May 1;18(9):2078. doi: 10.3390/ma18092078.
3
Multifaceted roles of foam-mat freeze-dried catechins nanoencapsulation to enhance catechins stability and bioaccessibility, and quality of green tea catechins-fortified milk.泡沫垫冷冻干燥儿茶素纳米包封在增强儿茶素稳定性和生物可及性以及绿茶儿茶素强化牛奶品质方面的多方面作用
Food Chem X. 2025 Mar 21;27:102391. doi: 10.1016/j.fochx.2025.102391. eCollection 2025 Apr.
4
Exploring the Influence of Origin, Harvest Time, and Cultivation Method on Antioxidant Capacity and Bioactive Compounds of Matcha Teas.探究产地、采收时间及栽培方法对抹茶抗氧化能力和生物活性成分的影响。
Foods. 2024 Apr 21;13(8):1270. doi: 10.3390/foods13081270.
5
Matcha Green Tea: Chemical Composition, Phenolic Acids, Caffeine and Fatty Acid Profile.抹茶绿茶：化学成分、酚酸、咖啡因及脂肪酸概况
Foods. 2024 Apr 11;13(8):1167. doi: 10.3390/foods13081167.
6
Development, characterization, and consumer acceptance evaluation of thermally stable capsule beads containing mixed extracts of green tea and turmeric.热稳定胶囊珠的开发、特性描述和消费者接受度评估，其中含有绿茶和姜黄的混合提取物。
Sci Rep. 2023 Nov 7;13(1):19299. doi: 10.1038/s41598-023-46339-x.
7
Inhibitory Effects of Saponin-Rich Extracts from against Digestive Enzymes α-Glucosidase and Pancreatic Lipase.来自[具体来源未提及]的富含皂苷提取物对消化酶α-葡萄糖苷酶和胰脂肪酶的抑制作用。
Foods. 2023 Oct 11;12(20):3738. doi: 10.3390/foods12203738.
8
Delivery of Catechins from Green Tea Waste in Single- and Double-Layer Liposomes via Their Incorporation into a Functional Green Kiwifruit Juice.双层脂质体中单层脂质体中绿茶废料儿茶素的递送及其在功能性绿奇异果汁中的掺入。
Molecules. 2023 Jan 6;28(2):575. doi: 10.3390/molecules28020575.
9
The Effect of Digestion on Matcha Tea Active Components and Antioxidant Activity.消化对抹茶活性成分及抗氧化活性的影响。
Antioxidants (Basel). 2022 Apr 30;11(5):889. doi: 10.3390/antiox11050889.
10
Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee.在固定的酿造强度和萃取率下，酿造温度对滴滤咖啡的感官特征影响不大。
Sci Rep. 2020 Oct 5;10(1):16450. doi: 10.1038/s41598-020-73341-4.

本文引用的文献

1
Protective effect of catechin on humoral and cell mediated immunity in rat model.儿茶素对大鼠体液免疫和细胞介导免疫的保护作用。
Int Immunopharmacol. 2018 Jan;54:261-266. doi: 10.1016/j.intimp.2017.11.022. Epub 2017 Nov 21.
2
Green tea compound epigallo-catechin-3-gallate (EGCG) increases neuronal survival in adult hippocampal neurogenesis in vivo and in vitro.绿茶成分表没食子儿茶素没食子酸酯（EGCG）在体内和体外均可提高成年海马神经发生过程中的神经元存活率。
Neuroscience. 2016 May 13;322:208-20. doi: 10.1016/j.neuroscience.2016.02.040. Epub 2016 Feb 23.
3
Differential behaviors of tea catechins under thermal processing: Formation of non-enzymatic oligomers.茶叶儿茶素在热加工下的差异行为：非酶寡聚物的形成。
Food Chem. 2016 Apr 1;196:347-54. doi: 10.1016/j.foodchem.2015.09.056. Epub 2015 Sep 16.
4
Green tea: a novel functional food for the oral health of older adults.绿茶：老年人口腔健康的新型功能性食品。
Geriatr Gerontol Int. 2014 Apr;14(2):238-50. doi: 10.1111/ggi.12194. Epub 2013 Nov 21.
5
Kinetic study of catechin stability: effects of pH, concentration, and temperature.儿茶素稳定性的动力学研究：pH、浓度和温度的影响。
J Agric Food Chem. 2012 Dec 26;60(51):12531-9. doi: 10.1021/jf304116s. Epub 2012 Dec 14.
6
Hypersensitivity pneumonitis associated with inhalation of catechin-rich green tea extracts.与摄入富含儿茶素的绿茶提取物相关的过敏性肺炎。
Respiration. 2011;82(4):388-92. doi: 10.1159/000324450. Epub 2011 Apr 1.
7
Temperature and nitrogen effects on regulators and products of the flavonoid pathway: experimental and kinetic model studies.温度和氮对类黄酮途径调节剂及产物的影响：实验与动力学模型研究
Plant Cell Environ. 2009 Mar;32(3):286-99. doi: 10.1111/j.1365-3040.2008.01920.x. Epub 2008 Nov 25.
8
Involvement of flavanoids in beer color instability during storage.黄酮类化合物与啤酒储存期间的颜色不稳定性的关系。
J Agric Food Chem. 2007 Oct 31;55(22):9066-73. doi: 10.1021/jf0716230. Epub 2007 Oct 9.
9
Beneficial effects of green tea--a review.绿茶的有益功效——综述
J Am Coll Nutr. 2006 Apr;25(2):79-99. doi: 10.1080/07315724.2006.10719518.
10
Stability of tea polyphenol (-)-epigallocatechin-3-gallate and formation of dimers and epimers under common experimental conditions.表没食子儿茶素没食子酸酯（-）-表儿茶素-3-没食子酸酯在常见实验条件下的稳定性及二聚体和差向异构体的形成
J Agric Food Chem. 2005 Nov 30;53(24):9478-84. doi: 10.1021/jf0519055.

储存温度对抹茶抗氧化活性和儿茶素稳定性的影响（）。 （注：括号内原文内容不完整）

Effect of storage temperature on the antioxidant activity and catechins stability of Matcha ().

作者信息

Kim Jong Min, Kang Jin Yong, Park Seon Kyeong, Han Hye Ju, Lee Kyo-Yeon, Kim Ah-Na, Kim Jong Cheol, Choi Sung-Gil, Heo Ho Jin

机构信息

Division of Applied Life Science (BK21 plus), Institute of Agriculture and Life Science, Gyeongsang National University, Jinju, 52828 Republic of Korea.

Institute of Hadong Green Tea, Hadong, 52304 Republic of Korea.

出版信息

Food Sci Biotechnol. 2020 Jun 4;29(9):1261-1271. doi: 10.1007/s10068-020-00772-0. eCollection 2020 Sep.

DOI:10.1007/s10068-020-00772-0
PMID:32802565
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7406592/
Abstract

This study was conducted to evaluate the storage conditions of matcha () according to temperature during 2 months. The moisture content of matcha tend to decrease with increasing temperature. To evaluate the brightness and green value of matcha, changes in * and G* values were examined. These values decreased with increasing temperature and time. Total phenolic content and total flavonoid content also decreased with increasing temperature and time. ABTS and DPPH radical scavenging activities decreased with the increase in storage temperature and time. The content of catechins such as epicatechin, epigallocatechin, epicatechin gallate and epigallocatechin gallate showed a tendency to decrease gradually according to the storage temperature and time. Also, caffeine and rutin content in matcha significantly decreased according to storage temperature and time. This study could be used as basic data to determine optimal storage conditions by measuring physiological changes according to the temperature conditions of matcha.

摘要

本研究旨在评估抹茶在2个月内根据温度变化的储存条件。抹茶的水分含量往往会随着温度升高而降低。为了评估抹茶的亮度和绿色值，研究了L和G值的变化。这些值随着温度和时间的增加而降低。总酚含量和总黄酮含量也随着温度和时间的增加而降低。ABTS和DPPH自由基清除活性随着储存温度和时间的增加而降低。表儿茶素、表没食子儿茶素、表儿茶素没食子酸酯和表没食子儿茶素没食子酸酯等儿茶素的含量呈现出根据储存温度和时间逐渐降低的趋势。此外，抹茶中的咖啡因和芦丁含量根据储存温度和时间显著降低。本研究可作为通过测量抹茶温度条件下的生理变化来确定最佳储存条件的基础数据。