CHLOROGENIC ACIDS AND PURINE ALKALOIDS CONTENTS OF MATE (ILEX, PARAGUARIENSIS) LEAF AND BEVERAGE

被引：94
作者：
CLIFFORD, MN [1 ]
RAMIREZMARTINEZ, JR [1 ]
机构：
[1] UNIV NACL EXPTL TACHIRA,DEPT BIOQUIM,SAN CRISTOBAL,VENEZUELA
来源：
FOOD CHEMISTRY | 1990年 / 35卷 / 01期
关键词：
D O I：
10.1016/0308-8146(90)90126-O
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Five samples of Maté leaf have been analysed for chlorogenic acids, caffeine and theobromine, and found to comprise two distinct categories of product. Category 1 produced brown extracts and infusions with relatively small contents of alkaloids and total chlorogenic acids whereas Category 2 produced green extracts and infusions with larger total alkaloids contents and much larger total chlorogenic acids contents. The green Maté samples contained a quercetin glycoside, and were a convenient source from which to isolate 3-caffeoylquinic acid and 3,5-dicaffeoylquinic acid. Neither condensed nor hydrolysable tannins were detected. © 1989.
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页码：13 / 21
页数：9
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