茶叶、咖啡、可可的抗氧化成分及其提取  

Antioxidative Components in Tea, Coffee, Cocoa and Their Extraction

作　　者：叶勇[1] 俸春红[1] 

机构地区：[1]中国农业科学院茶叶研究所,杭州310008

出　　处：《中国食品添加剂》2000年第1期42-45,共4页China Food Additives

摘　　要：茶叶、咖啡、可可分别含有丰富的茶多酚、绿原酸、酚类等化学成分，具显著的抗氧化活性。采用物理或化学方法可将之提取和纯化．由于它们各具特点，又十分相似，对其比较研究，利于天然抗氧化成分的开发。此３种饮料的抗氧化成分特点和提取方法在文中进行了综述。Tea, Coffee and Cocoa are rich in antioxidative components, which are tea polyphenols, chlorogehic acids and phenols respectively. They have significant antioxidative activity and can be extracted and purified with physical or chemical methods. These components are different, hilt have similar properties. It is useful to develop these natural antioxidative components through comparative study. Their characters and extraction method were summarized in this article.

关 键 词：茶叶 咖啡 可可 抗氧化成分 提取 食品 抗氧化剂 

分 类 号：TS202.3[轻工技术与工程—食品科学]