摘要
咖啡为茜草科(Rubiaceae)咖啡属(Coffea)植物,位居世界三大饮品之首,具有降低血糖、保护肝脏和神经保护等作用。咖啡化学成分类别较多,包括生物碱、酚酸类、黄酮类、萜类等。咖啡中的化学成分是发挥其生物学功能和形成特色风味的基础,对其化学成分来源和生物活性进行综述,为进一步发展咖啡产业提供依据和理论支撑。
Coffee,one of the three top drinks in the world,belongs to Coffea(Rubiaceae),which can reduce blood sugar,protect liver and neuro.The chemical constituents of coffee are rich,including alkaloids,phenolic acid,flavonoid,terpene,etc.The chemical constituents are the basis of biological activities and forming the characteristic flavor of coffee.The main chemical constituents and biological activities of coffee were comprehensively reviewed,which would provide relevant basis and theoretical support for the further development of coffee industry.
作者
沈晓静
字成庭
辉绍良
杨俊滔
王青
曹梦婷
范江平
SHEN Xiao-jing;ZI Cheng-ting;HUI Shao-liang;YANG Jun-tao;WANG Qing;CAO Meng-ting;FAN Jing-ping(College of Food Science and Technology,Kunming 65020,China;College of Science,Yunnan Agricultural University,Kunming 65020,China)
出处
《热带亚热带植物学报》
CAS
CSCD
北大核心
2021年第1期112-122,共11页
Journal of Tropical and Subtropical Botany
基金
国家自然科学基金云南联合基金项目(U1902206)
云南省教育厅科学研究基金项目(2020J0241)资助。
关键词
咖啡
化学成分
生物活性
研究进展
Coffee
Chemical constituents
Biological activities
Review
