四川农业大学学报 ›› 2003, Vol. 21 ›› Issue (02): 172-175.doi: 10.16036/j.issn.1000-2650.2003.02.026

• 综述 • 上一篇    下一篇

茉莉化学成分研究进展

齐桂年1,2, 施兆鹏2   

  1. 1. 四川农业大学 茶学系, 四川 雅安 625014;
    2. 湖南农业大学 食品科学院, 湖南 长沙 410128
  • 收稿日期:2002-04-28 出版日期:2003-06-30 发布日期:2017-03-06

Progress in the Research of Chemical Components in Jasmine(Jasminum sambac)

QI Gui-nian1,2, SHI Zhao-peng2   

  1. 1. Department of Tea Science, Sichuan Agricultural University, Yaan 625014, Sichuan, China;
    2. Food Science College, Hunan Agricultural University, Changsha 410128, Hunan, China
  • Received:2002-04-28 Online:2003-06-30 Published:2017-03-06

摘要: 总结了茉莉植物香气化学成分、酶及香气成分的先质、茉莉提取物以及其他化学成分的研究概况。从茉莉植物的综合利用角度,今后应从根、茎叶、花的有效成分,功能有效成分的分离纯化,药理功能的试验以及开发新用途等方面进行研究。

关键词: 茉莉, 化学成分, 进展

Abstract: The chemical components of aroma, enzyme and aroma precursors, extracts and other constituents in Jasmine are summarized in this paper.The chemical compound of root, stem and leaf, flower;the purification and separation of the effective compounds;the test of pharmacological and functional compound and the development of new utilization should be studied in future from the views of the comprehensive use.

Key words: Jasminum sambac, chemical components, progress

中图分类号: 

  • S685.161