建立了同时测定连翘叶茶中连翘酯苷A、连翘苷、芦丁和连翘脂素的液相色谱方法。采用70%甲醇在70 ℃恒温水浴回流提取目标物，以0.3%醋酸水溶液-甲醇为流动相，选用Waters sunfire C18色谱柱在277 nm下进行液相色谱分析。该方法线性、精密度和回收率好，检出限和定量限低，适用于连翘叶茶中上述四种活性成分的测定。采用标准方法和自建方法对连翘绿茶（FGT）和连翘红茶（FBT）的营养成分进行了比较分析，其中可溶性糖含量较高（14.15%和15.02%），利于茶汤甘甜滋味及香气形成；FGT的水浸出物（50.62%）、维生素C（48.63 mg/100 g）、总多酚（11.06%）、黄酮（2.39%）、连翘酯苷A（8.77%）、连翘苷（4.98%）和芦丁含量（2.19%）显著高于FBT（p<0.05），其中特征成分连翘酯苷A和连翘苷含量远高于传统中药连翘（果）；FBT虽特征成分含量低，但在发酵过程中生成了更易吸收和更强药理活性的连翘脂素（2.88%），含量远高于FGT（0.10%）。此外，FBT茶汤呈橙黄色，含有11.83 mg/100 g的茶黄素。综上，两种连翘叶茶均具有极高的药用价值，极具市场潜力。

An HPLC method for simutaneously analysis of forsythiaside A, phillyrin, rutin and phillygenin was developed. 70% methanol was employed to extract above components under 70 ℃ water bath reflux. The separation was performed at 277 nm on Waters sunfire C18 column with 0.3% acetic acid - methanol (95:5) as mobile phase. Good linear relationship, accuracy and recovery rate were achieved with low LOD and LOQ. The method was suitable for the detection of the above four active ingredients in teas made by Forsythia suspensa leaves. A comparative analysis of the nutritional components of Forsythia suspensa teas was carried out using standard methods and the method built above. The high soluble sugar content (14.15% and 15.02%) contributed to the sweet flavor and aroma of the tea brewing. The contents of water extract, vitamin C, total polyphenol, flavone, forsythiaside A, phillyrin and rutin in green tea were 50.62%, 48.63 mg/100 g, 11.06%, 2.39%, 8.77%, 4.98% and 2.19% respectively, which were significantly higher than those in black tea (p<0.05). And the contents of characteristic component forsythiaside A and phillyrin in green tea made by Forsythia suspensa leaves were even higher those in traditional Chinese medicine Forsythia suspensa fruit. Although the content of characteristic components of FBT was low, forsythin (2.88%) with easier absorption and stronger pharmacological activity was produced during fermentation, and the content was much higher than that of FGT (0.10%). Besides, the content of theaflavin in black tea was 11.83 mg/100 g, which contributed to the orange-yellow color of the tea liquor. Above all, both two teas made by Forsythia suspensa leaves had high medicinal value, which provided huge market potential.

四川省农科院院现代农业学科建设推进工程项目-川渝特色农产品营养因子挖掘与评价（2021XKJS080）