目的 探究6种茶饮（绿茶、青茶、红茶、白茶、黑茶及黄茶）对高脂饮食（high-fat diet，HFD）诱导的肥胖小鼠代谢紊乱的改善作用及机制。 方法 4周龄C57BL/6J雄性小鼠，随机分成8组，每组7只。建立高脂饲料诱导的肥胖小鼠模型，对照组小鼠保持标准饮食不变。6个实验组连续5周灌胃不同茶饮，检测小鼠的体质量、肝重比、空腹血糖及血脂，评估糖脂代谢功能。检测血清炎症因子IL-6和肿瘤坏死因子-α（tumor necrosis factor-alpha，TNF-α）及氧化应激标志物丙二醛（malondialdehyde，MDA）和超氧化物歧化酶（superoxide dismutase，SOD），结合肝脏组织病理学及糖脂代谢关键基因腺苷酸激活蛋白激酶（adenosine monophosphate-activated protein kinase，AMPK）和肉碱棕榈酰转移酶1（carnitine palmitoyltransferase 1，CTP-1）等表达分析探讨机制。 结果 青茶显著抑制体质量增长，显示出良好的体质量控制能力；白茶显著降低空腹血糖水平，并显著降低口服葡萄糖耐量试验（oral glucose tolerance test，OGTT）和胰岛素耐受试验（insulin tolerance test，ITT）的曲线下面积，提示其协同改善糖代谢与胰岛素敏感性；黄茶表现出卓越的抗炎和抗氧化能力，显著降低肝脏中IL-6和MDA水平，同时提高SOD活性；绿茶通过上调AMPK/CTP-1表达激活脂质氧化通路。6种茶饮均显著减少肝脏脂滴的蓄积。 结论 6种茶饮均通过降低肥胖小鼠肝脏脂肪含量缓解代谢异常，不同种类的茶通过糖代谢调控、脂质氧化、抗炎抗氧化等差异化机制发挥改善代谢紊乱的作用。

Objective To investigate the ameliorative effects and mechanisms of six types of tea （green tea， cyan tea， red tea， white tea， black tea and yellow tea） on metabolic disorders in obesity mice induced by high-fat diet （HFD）. Methods Four-week-old male C57BL/6J mice were randomly divided into 8 groups with 7 mice per group. An HFD-induced obese mouse model was established， and the mice in control group maintained on standard diet followed by intragastric administration of different teas for 5 weeks. The body weight， liver weight ratio， fasting blood glucose， and lipid profile of the mice were measured to assess glucose and lipid metabolism. Serum inflammatory factors including IL-6， tumor necrosis factor-alpha （TNF-α） and oxidative stress markers ［malondialdehyde （MDA） and superoxide dismutase （SOD） were measured. Additionally， liver histopathology and the expression of key glycolipid metabolism-related genes， adenosine monophosphate-activated protein kinase （AMPK） and carnitine palmitoyltransferase 1 （CPT-1）， were analyzed to explore underlying mechanisms. Results Cyan tea significantly suppressed weight gain， demonstrating superior weight control. White tea markedly reduced fasting blood glucose levels and decreased the area under the curve of oral glucose tolerance test （OGTT） and insulin tolerance test （ITT）， indicating synergistic improvements in glucose metabolism and insulin sensitivity. Yellow tea exhibited exceptional anti-inflammatory and antioxidant effects， reducing hepatic IL-6 and MDA while enhancing SOD activity. Green tea activated the lipid oxidation pathway by upregulating AMPK/CPT-1 expression. All kinds of tea significantly attenuated hepatic lipid droplet accumulation. Conclusion All six types of tea alleviated metabolic disorders by reducing hepatic fat content in obesity mice. However， different types of tea exert their unique effects on improving metabolic disorders through differential mechanisms such as glucose metabolism regulation， lipid oxidation， and anti-inflammatory and antioxidant actions.