文献类型：期刊文献

中文题名：金花茶茶花的化学成分及生理活性成分分析

英文题名：Analysis on chemical and bioactive components in flower of Camellia chrysantha(Hu) Tuyama

作者：林华娟[1];秦小明[1];曾秋文[1];杨基柱[2];钟嘉敏[1]

机构：[1]广东海洋大学食品科技学院;[2]广西富新科技股份有限公司

年份：2010

期号：10

起止页码：88

中文期刊名：食品科技

外文期刊名：Food Science and Technology

收录：北大核心2008、北大核心

基金：广西科技厅项目

语种：中文

中文关键词：金花茶;茶花;化学成分;生理活性成分;矿物质元素;游离氨基酸

外文关键词：Camellia chrysantha（Hu） Tuyama; camellia; chemical components; bioactive components; mineral elements; free amino acid

中文摘要：对金花茶茶花中的化学成分及生理活性成分进行了系统分析。分析结果显示,金花茶茶花的水溶性糖、粗纤维、粗蛋白、粗脂肪和灰分含量分别为39%、30%、5.60%、1.94%和5.13%;茶花中黄酮类物质、茶多酚和皂甙的含量分别为8.5%、4.42%和7.0%,黄酮类物质、茶多酚和皂甙分别为金花茶叶片的37、2.1、1.4倍;Vc和VE的含量分别为90mg/100g和520mg/100g;金花茶茶花中总游离氨基酸为80.8mg/100g,脯氨酸占总游离氨基酸的38.7%。金花茶茶花化学成分组成的比例与叶片有较大差异,黄酮类物质等生理活性成分含量比例明显高于叶片,表明金花茶茶花具有很高的开发利用价值。

外文摘要：Chemical and bioactive components in flower of Camellia chrysantha（Hu） Tuyama have been analyzed. The results showed that the contents of total soluble sugar, crude fiber, crude protein, crude lipid and ash were 39%, 30%, 5.6%, 1.94% and 5.13%, respectively. The contents of total flavonoid, tea polyphenol and saponin were 8.5%, 4.42%, 7.0%, which correspondingly to be 37, 2.1 and 1.4 times to that of the leave from Camellia chrysantha（Hu） Tuyama, respectively. The contents of vitamin C and vitamin E were 90 mg/100 g and 520 mg/ 100 g, respectively. The total content of free amino acid was 80.8 mg/100 g, in which the ratio of praline was 38.7%. The ratio of chemical components in the flower was remarkable different from that of leave, indicating the flower is value for exploitation and utilization.