Modern Service Industry Research Institute, Zhejiang Shuren University, Hangzhou 310015, China.
Department of Tea Science, Zhejiang University, Hangzhou 310058, China.
Molecules. 2023 Mar 3;28(5):2339. doi: 10.3390/molecules28052339.
Organic acids account for around 3% of the dry matter in tea leaves, and their composition and contents vary in different types of tea. They participate in the metabolism of tea plants, regulate nutrient absorption and growth, and contribute to the aroma and taste quality of tea. Compared with other secondary metabolites in tea, the researches on organic acids are still limited. This article reviewed the research progresses of organic acids in tea, including analysis methods, the root secretion and physiological function, the composition of organic acids in tea leaves and related influencing factors, the contribution of organic acids to sensory quality, and the health benefits, such as antioxidation, promotion of digestion and absorption, acceleration of gastrointestinal transit, and regulation of intestinal flora. It is hoped to provide references for related research on organic acids from tea.
有机酸占茶叶干物质的 3%左右，其组成和含量因茶类不同而有所差异。它们参与茶树的代谢，调节养分吸收和生长，为茶叶的香气和口感质量做出贡献。与茶叶中的其他次生代谢物相比，有机酸的研究仍然有限。本文综述了茶叶中有机酸的研究进展，包括分析方法、根系分泌和生理功能、茶叶中有机酸的组成及相关影响因素、有机酸对感官品质的贡献以及抗氧化、促进消化吸收、加速胃肠道转运和调节肠道菌群等保健作用。希望为茶叶中有机酸的相关研究提供参考。
