四川农业大学学报 ›› 2003, Vol. 21 ›› Issue (03): 237-240.doi: 10.16036/j.issn.1000-2650.2003.03.013

• 研究论文 • 上一篇    下一篇

四川苦丁茶化学成分的初步研究

唐茜, 单虹丽, 杨安   

  1. 四川农业大学 林学园艺学院, 四川 雅安 625014
  • 收稿日期:2003-02-26 出版日期:2003-09-30 发布日期:2017-03-07

Preliminary Study on the Chemical Components of Kudingcha in Sichuan

TANG Qian, SHAN Hong-li, YANG An   

  1. College of Forestry and Horticulture, Sichuan Agriculture University, Yaan 625014, Sichuan, China
  • Received:2003-02-26 Online:2003-09-30 Published:2017-03-07

摘要: 分析了四川苦丁茶氨基酸组成以及多酚类、可溶性糖和无机元素等含量,并和大叶冬青苦丁茶、贵州苦丁茶和绿茶进行了对比。结果表明,四川苦丁茶植物是一种内含物较丰富,代谢类型、品质特征等有别于大叶冬青苦丁茶、贵州苦丁茶和绿茶的营养保健型饮料资源。

关键词: 四川苦丁茶, 紫茎女贞, 序梗女贞, 化学成分

Abstract: Compared with those of Ilex latifolia Thumb and Guizhou Fulium Ilicis and tea, the amino acid's components, the content of polyphenols, soluble sugar, inorganic-elements in Sichuan Kudingcha were analyzed. It shows that Sichuan Kudingcha is a kind of hygienical drink with plentiful inclusions. At the same time, it is also different from Ilex latifolia Thumb, Guizhou Kudingcha and tea in the way of metabolic type and quality.

Key words: Sichuan Kudingcha, Ligustrum purpurascens, Ligustrum pricei, chemical compositions

中图分类号: 

  • S571.101