The Key Laboratory of Quality Research in Chinese Medicine, and Institute of Chinese Medical Sciences, University of Macau, Macao.
J Chromatogr A. 2013 Oct 25;1313:2-23. doi: 10.1016/j.chroma.2013.07.039. Epub 2013 Jul 12.
Herbal tea is a commonly consumed beverage brewed from the leaves, flowers, seeds, fruits, stems and roots of plants species rather than Camellia sinensis L., which has been widely used for health care and diseases prevention for centuries. With the increasing consumption of herbal tea, a number of public health issues e.g., efficacy, safety and quality assurance have attracted concern. However, to date, there is no a review focus on herbal tea. Phytochemical analysis, as a key step to investigate the chemical composition of herbal tea and ensure the quality, is very important. In this review, we summarized and discussed the recent development (2005-2012) in phytochemical analysis of herbal tea commonly used in China.
花草茶是一种常见的饮品，由植物的叶子、花朵、种子、果实、茎和根泡制而成，而不是由茶树（Camellia sinensis L.）制成，数百年来，人们一直广泛用茶树来进行保健和预防疾病。随着花草茶消费的增加，一些公共卫生问题，如功效、安全性和质量保证，引起了人们的关注。然而，迄今为止，还没有专门针对花草茶的综述。植物化学分析作为研究花草茶化学成分和保证质量的关键步骤非常重要。在这篇综述中，我们总结和讨论了中国常用花草茶的植物化学分析的最新进展（2005-2012 年）。
