茶树花活性成分的提取、分离及生理功效研究进展  

Overview on Separation for Active Ingredient and Physiological Function of Tea Flowers

作　　者：王伟伟 张铁 张维 王国宇 王斌 李晓军 

机构地区：[1]杭州艺福堂茶业有限公司研发中心,杭州310052

出　　处：《食品工业》2015年第1期218-222,共5页The Food Industry

基　　金：杭州市"雏鹰计划"(20121831K0155);杭州市农业发展基金(97)

摘　　要：茶树花最初作为茶产业链中的"废物",后其价值逐渐被人们认识,并进行开发利用。研究表明,茶树花具有抗癌,抗氧化,降脂减肥效果。对茶树花中茶树花多糖、茶多酚、黄酮、茶皂苷和精油的提取和分离以及茶树花的生理功效和前景进行了综述,为茶树花的进一步探索和开发提供基础。Tea flowers （Camellia sinensis）, initially interpreted as some kinds of waste in the tea industry chain, has been recognized with enormous value recently, and carry out development and utilization. Studies have shown that tea flowers have anticancer, antioxidant, lipid-lowering diet and other effects. Extraction and separation of tea polysaccharide, tea polyphenols, flavonoids, saponins and essential oils in tea flowers were summarized, as well as physiological effects and prospects are reviewed, which provide basis for further exploration and development of tea flowers.

关 键 词：茶树花 茶多酚 抗癌 抗氧化 

分 类 号：Q946[生物学—植物学]