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作 者 ：邱明华, 张枝润, 李忠荣, 周琳, 储瑞, 刘接卿, 王卫华

期 刊 ：植物科学学报 2014年 32卷 5期 页码：540-550

关键词：咖啡；化学成分；咖啡因；葫芦巴碱；绿原酸；生物活性；

Keywords:Coffee, Constituents, Caffeine, Trigonelline, Chlorogenic acid, Bioactivities,

摘 要 ：咖啡数百年来一直作为功能饮料因而被称作第一饮品。咖啡的化学成分及其生物活性备受人们关注,本文仅对咖啡化学成分的特点及其一些主要成分的结构类型和生物活性、咖啡化学成分研究的新方法等进行了简要评论。

Abstract:Coffee has been used as a functional drink for hundreds of years, and is considered as the first beverage. Due to its various chemical constituents and biological activities, coffee has attracted increasing scientific attention. In this paper, we review the latest research progress on the chemical structures of coffee and their bioactivities, as well as the technological methods used in the coffee research of chemical constituents.

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