摘要：對市售牛蒡茶進(jìn)行品質(zhì)分析。對其營養(yǎng)成分及酚酸進(jìn)行分析測定，以期為牛蒡茶的推廣提供依據(jù)。采用斐林試劑法測還原糖、蒽酮比色法測總糖、茚三酮比色法測氨基酸、雙縮脲法測蛋白質(zhì)、比色法測總黃酮，原子石墨爐法測微量元素，通過建立HPLC法分析測定酚酸。去皮與不去皮兩個類型中總糖、氨基酸、蛋白質(zhì)、還原糖含量（%）較高，分別達(dá)到14.91、10.41；2.62、2.41；3.67、4.24；3.97、3.08，黃總銅含量則略低，只分別含有0.413%、0.468%。Ca、Fe、Cu、Cr、Cd、Pb、Mn含量（%）分別達(dá)0.6408、0.6256；0.0394、0.0345；0.0692、0.0573；0.0330、0.0311；0.0289、0.0245；0.0212、0.0197；0.0352、0.0314。三種酚酸綠原酸、咖啡酸、槲皮素含量（%）分別達(dá)到 0.07898、0.05343；0.00099、0.00109；0.00000、0.00084。

關(guān)鍵詞：牛蒡茶；不同類型；營養(yǎng)成分；酚酸

Abstract：The commercially available burdock tea quality analysis. Analysis on the determination of its nutrition composition and phenolic acids, to provide evidence for the promotion of burdock tea.Measuring reducing sugar by fehling reagent method,anthrone colorimetric method to measure the total sugar, Yin three ketone colorimetry for amino acid, protein, total flavonoids of biuret method measured by colorimetric method fehling reagent method, measuring trace elements atomic graphite furnace method, through the establishment of HPLC method for determination of phenolic acid.Peeled and not peeled two types of amino acid, protein, total sugar, reducing sugar content (%) was higher, respectively 14.91、10.41；2.62、2.41；3.67、4.24；3.97、3.08,Yellow total copper content is lower, only contains0.413%、0.468%。Ca、Fe、Cu、Cr、Cd、Pb、MnContent (%) were 0.6408、0.6256；0.0394、0.0345；0.0692、0.0573；0.0330、0.0311；0.0289、0.0245；0.0212、0.0197；0.0352、0.0314.Three kinds of phenolic acid chlorogenic acid, coffee acid, quercetin content (%) respectively 0.07898、0.05343；0.00099、0.00109；0.00000、0.00084.

Keywords :burdock tea; different types ; nutrient composition; phenolic acids