摘要
黄酮的酰基化结构可增强产物的稳定性和功效性,已成为当前研究的热点。近年来,茶树中酰基化黄酮苷成分不断被分离、纯化和鉴定,其生物活性也受到越来越多的关注。本文对茶树体中的酰基化黄酮种类、化学结构、提取分离纯化方法及其生物学活性进行了总结和归纳,并对其发展趋势作了展望。
In recent years, more and more attention has been attracted to the functional compounds and biological activities of acylated flavonoids of tea(Camellis sinensis). Acylation enhances the stability and biological function of flavonoids, which has become the focus of recent researches. In this paper, the research progress of acylated flavonoids in tea was reviewed, including the chemical structure, the methods of extraction, separation and purification, and the biological activities of acylation of flavonoids. The future prospects of the research work were also discussed.
作者
杨蕾玉
葛志伟
黄艳梅
李博
何普明
屠幼英
吴媛媛
YANG Leiyu;GE Zhiwei;HUANG Yanmei;LI Bo;HE Puming;TU Youying;WU Yuanyuan(Zhejiang University Tea Research Institute,Hangzhou 310058,China;Zhejiang University,Analysis Center of Agrobiology and Environmental Sciences,Hangzhou 310058,China)
出处
《茶叶》
2020年第1期11-15,共5页
Journal of Tea
基金
浙江省重点研发项目“茶树花果的功能因子和相关产品研发及产业化示范”(2018C02012)
福建省“2011中国乌龙茶产业协同创新中心”项目〔2015〕No.75。
关键词
酰基化黄酮
茶叶
生物活性
分离纯化
Acylation flavonoids
tea
biological activities
separation and purification
