Abstract:

Artichoke is a vegetable rich in active polyphenols (mainly chlorogenic acid). Polyphenolic compositions in different parts of artichoke are different, and they vary with season. The order of polyphenols content is as follows (from most to least): leaf ＞stem＞ flower bud and the older leaves＞ new leaves. Treatments such as high temperature, alkaline condition and damp environment should be avoided, otherwise, the polyphenols, especially chlorogenic acid would be lost. Microwave pretreatment， ethanol immersion and shade drying could reduce the polyphenols losses.

Key words: aritchoke, polyphenol, chlorogenic acid, stem, leaf