茶的主要化学成分及药理作用研究进展
Research Progress on the Main Chemical Components and the Pharmacological Action of Tea
DOI: 10.12677/HJMCe.2016.41001, PDF, HTML, XML, 下载: 2,663  浏览: 7,029 
作者: 史小四*, 高 强, 胡常菊, 季春鹏, 张卫伟:武警北京市总队第二医院药剂科,北京
关键词: 化学成分药理作用Tea Chemical Composition Pharmacology Action
摘要: 本文综述茶的化学成分、药理作用进展。茶对心脑血管、呼吸系统、免疫系统、抗癌、抗辐射、抗氧化等具有显著的药理作用;茶富含茶多酚、茶多糖、茶色素、蛋白质和氨基酸、碳水化合物、矿物质等化学成分,这些化合物与上述的药理作用密切相关。
Abstract: The paper summarizes the research progress on the main chemical components and the pharmacological action of tea. Tea has significant pharmacological action on cardiovascular and cerebrovascular, respiratory system, immune system, anti-cancer, anti-radiation, anti-oxidation and so on. Tea is rich in tea polyphenols, tea polysaccharide, tea pigment, protein and aminoacids, carbohydrades, minerals and other chemical components. These compounds are closely related to the above the pharmacological action.
文章引用:史小四, 高强, 胡常菊, 季春鹏, 张卫伟. 茶的主要化学成分及药理作用研究进展[J]. 药物化学, 2016, 4(1): 1-9. http://dx.doi.org/10.12677/HJMCe.2016.41001

参考文献

[1] 施兆鹏, 刘仲华. 夏茶苦涩味化学实质的数学模型[J]. 茶叶科学, 1987, 7(2): 7-12.
[2] 宋美蓉. 茶籽, 茶花和茶寄生中化学成分的研究[D]: [硕士学位论文]. 北京: 北京中医药大学, 2014.
[3] 吕海鹏, 林智, 张悦, 等. 不同等级普洱茶的化学成分及抗氧化活性比较[J]. 茶叶科学, 2013, 33(4): 386-395.
[4] 张思佳, 黄璐, 牟峰. 绿茶多酚提取纯化工艺及药理作用[J]. 中国新药与临床杂志, 2013, 32(7): 521-526.
[5] Bruckner, M., Westphal, S., Domschke, W., et al. (2012) Green Tea Polyphenol Epigallocatechin-3-Gallate Shows Therapeutic Antioxidative Effects in a Murine Model of Colitis. Journal of Crohn’s and Colitis, 6, 226-223. http://dx.doi.org/10.1016/j.crohns.2011.08.012
[6] 李学军. 多靶点药物研究及应用[M]. 北京: 人民卫生出版社, 2011: 512-523.
[7] Jankun, J., Selman, S.H., Swiercz, R., et al. (1997) Why Drinking Green Tea Could Prevent Cancer. Nature, 387, 561. http://dx.doi.org/10.1038/42381
[8] Yaun, J.M., Sun, C. and Butler, L.M. (2011) Tea and Cancer Prevention: Epide Miological Studies. Pharmacological Research, 64, 123-135. http://dx.doi.org/10.1016/j.phrs.2011.03.002
[9] Babu, P.V. and Liu, D. (2008) Green Tea Catechines and Cardiovascular Health: An Update. Current Medicinal Chemistry, 15, 1840-1850. http://dx.doi.org/10.2174/092986708785132979
[10] 李琼, 李勇. 绿茶多酚防治老年神经退行性疾病研究进展[J]. 卫生研究, 2010, 39(1): 123-126.
[11] Xu, J.Y., Wu, L.Y., Zheng, X.Q., et al. (2010) Green Tea Polyphenols Attenuating Ultraviolet B-Induced Damage to Human Retinal Pigment Epithelial Cells in Vitro. Investigative Ophthalmology & Visual Science, 51, 6665-6670. http://dx.doi.org/10.1167/iovs.10-5698
[12] Chen, Y.K., Cheung, C., Reuhl, K.R., et al. (2011) Effects of Green Tea Polyphe-nol(-)-epigallocatechin-3-gallate on Newly Developed High-Fat/Western-Style Diet-Induced Obesity and Metabolic Syndrome in Mice. Journal of Agricultural and Food Chemistry, 59, 11862-11871. http://dx.doi.org/10.1021/jf2029016
[13] Magalhaes, A.C., Wiegand, A., Rios, D., et al. (2009) Chlorhexidine and Green Tea Extract Reduce Dentin Erosion and Abrasion in Situ. Journal of Dentistry, 37, 994-998. http://dx.doi.org/10.1016/j.jdent.2009.08.007
[14] 陈黄琴, 黄彬. 绿茶提取物EGCG对牙本质抗酸蚀作用的初步研究[J]. 现代中西医结合杂志, 2012, 21(9): 928- 929.
[15] 黄彬, 陈黄琴. 绿茶提取物EGCG阻止牙本质龋进展的初步研究[J]. 现代中西医结合杂志, 2012, 21(9): 1670- 1671.
[16] 华德兴, 钱元恕, 彭青. 绿茶对耐甲氧西林金黄色葡萄球菌的抗菌作用及机制研究进展[J]. 中国新药与临床杂志, 2008, 27(9): 697-701.
[17] 张文明, 陈朝银, 韩本勇, 等. 茶多酚的抗病毒活性研究[J]. 云南中医学院学报, 2007, 30(6): 57-59.
[18] Schonthal, A.H. (2011) Adverse Effects off Concentrated Green Tea Extracts. Molecular Nutrition & Food Research, 55, 874-885. http://dx.doi.org/10.1002/mnfr.201000644
[19] Roberts, E.A.H. and Myers, M. (1959) The Phenolic Substances of Manufactured Tea. VI. The Preparation of Theaflavin and of Theaflavin Gallate. Journal of the Science of Food and Agriculture, 10, 176-179. http://dx.doi.org/10.1002/jsfa.2740100305
[20] Kuhnert, N., Drynan, J.W., Obuchowicz, J., et al. (2010) Mass Spectrometric Characterization of Black Tea Thearubigins Leading to an Oxidative Cascade Hypothesis for Thearubigin Formation. Rapid Communications in Mass Spec- trometry, 24, 3387-3404. http://dx.doi.org/10.1002/rcm.4778
[21] 周斌星, 高林瑞. 普洱茶茶色素的研究进展[J]. 茶叶科学技术, 2006(3): 8-9.
[22] 董文明, 谭超, 李凌飞, 等. 普洱茶发酵过程中茶褐素主要分子结构及其变化研究[J]. 食品科技, 2013(4): 53-57.
[23] 郝瑞雪, 杜丽平, 徐瑞雪, 等. 普洱茶发酵过程中酶活性与主要品质成分关系初探[J]. 食品工业科技, 2012, 33(11): 59-62.
[24] 杨大鹏, 史文斌, 陈一江, 等. 不同微生物发酵的云南普洱茶样中茶褐素提取物的化学成分分析[J]. 林产化学与工业, 2010, 30(1): 49-52.
[25] 王晓. 广西六堡茶化学成分分离、活性分析及茶褐素提取工艺研究[D]: [硕士学位论文]. 南宁: 广西师范学院, 2014.
[26] 刘家奇, 邵宛芳, 赵宝权, 等. 普洱茶 (熟茶) 茶粉, 黑茶茶粉, 六堡茶对非酒精性脂肪肝辅助保护作用的研究[J]. 中华中医药学刊, 2013, 31(6): 1236-1239.
[27] 青山新次郎. 茶皂素的提取工艺及性质[J]. 日本药学杂志, 1931, 51(5): 367-375.
[28] 吴季勤. 茶皂素及提取茶皂素后的油茶饼粕应用研究[D]: [硕士学位论文]. 武汉: 华中农业大学, 2005.
[29] 刘红, 田晶. 茶皂甙的化学结构及生物活性最新研究进展[J]. 食品科技, 2008, 33(5): 186-190.
[30] 陈永忠, 王德斌, 王波. 油茶综合利用浅析[J]. 湖南林业科技, 1997, 24(4): 15-19.
[31] 兰茂. 滇南本草(第二卷) [M]. 昆明: 云南人民出版社, 1976: 188.
[32] 宛晓春. 茶叶生物化学(第三版) [M]. 北京: 中国农业出版社, 2003.
[33] 倪德江, 陈玉琼, 谢笔筠, 等. 绿茶、乌龙茶、红茶的茶多糖组成抗氧化及降血糖作用研究[J]. 营养学报, 2004, 26(1): 57-60.
[34] Boyle, J.P., Honeycutt, A.A., Narayan, K.M., et al. (2001) Projection of Diabetes Burden through 2050: Impact of Changing Demography and Disease Prevalence in the US. Diabetes Care, 24, 1936-1940. http://dx.doi.org/10.2337/diacare.24.11.1936
[35] 陈浩. 普洱茶多糖降血糖及抗氧化作用研究[D]: [硕士学位论文]. 杭州, 浙江大学, 2013.
[36] Wang, D.F., Wang, C.H., Li, J., et al. (2001) Components and Activity of Polysaccharides from Coarse Tea. Journal of Agriculture and Food Chemistry, 49, 507-510. http://dx.doi.org/10.1021/jf000029m
[37] Chen, H.X., Qu, Z.S., Fu, L.L., et al. (2009) Physicochemical Properties and Antioxidant Capacity of 3 Polysaccharides from Green Tea, Oolong Tea, and Black Tea. Food Chemistry, 74, 469-474. http://dx.doi.org/10.1111/j.1750-3841.2009.01231.x
[38] 倪德江, 谢笔钧, 宋春和. 不同茶类多糖对实验型糖尿病小鼠治疗作用的比较研究[J]. 茶叶科学, 2002, 22(2): 376-381.
[39] 孙冀平. 茶叶籽中皂素及多糖的研究[D]: [硕士学位论文]. 无锡: 江南大学, 2003.
[40] Liang, Y., Lu, J., Zhang, L., et al. (2003) Estimation of Black Tea Quality by Analysis of Chemical Composition and Colour Difference of Tea Infusions. Food Chemistry, 80, 283-290. http://dx.doi.org/10.1016/S0308-8146(02)00415-6