贵州苗族、布依族和侗族类茶植物的民族植物学研究

类茶(Non-Camellia tea)，是利用除山茶属茶组植物以外的植物的根、茎、叶、花、果实、甚至全株加工而制成的“茶”，是各民族在适应其生活环境的历史过程中而习得的代茶饮品，多具保健功能。本研究拟通过民族植物学方法对贵州三个世居少数民族苗族、布依族和侗族的类茶植物的传统知识进行调查、记录、整理和比较分析，从这三个民族的角度揭示贵州类茶植物资源的利用特点及其形成因素；并结合民族植物学定量指数、感官审评和类茶植物化学成分（营养成分、重金属含量和功能成分）分析，对传统类茶植物进行系统评价，筛选出优质类茶资源3-5种，并探索类茶资源开发和科学利用的途径。本研究还将全面系统地对贵州传统类茶植物的资源情况、安全性、加工方法及其功能成分因子进行探究，分析民族民间地方性类茶植物知识的科学合理性，为开发优质类茶资源奠定基础，并为传统类茶植物资源的可持续利用和保护提供科学依据。

"Non-Camellia tea" is a kind of "tea" made from the roots, stems, leaves, flowers, fruits, and even whole plants of non-Camellia tea plants. It is drinking experience accumulated by various ethnic groups to adapt to their living environment in the course of historical development and it has many health functions. This study intends to investigate, record, collate and compare the traditional knowledge of the non-Camellia tea plants used by the Miao, Buyi and Dong people in Guizhou province by ethnobotanical methods, and reveal their utilization characteristics and its formation factors from the perspective of these three ethnic groups. Combined with the ethnobotanical quantitative index, sensory evaluation and chemical composition analysis of non-Camellia tea plants, systematic evaluation of non-Camellia tea plants and screening of three to five high-quality non-Camellia tea species will be conducted, and ways to utilize non-Camellia tea resources scientifically will be explored. This study will also explore the resource situation, safety, processing methods and functional component factors of non-Camellia tea plants comprehensively and systematically, and analyze the scientific rationality of ethnic folk non-Camellia tea plant knowledge. This study could lay the foundation for developing high quality non-Camellia tea resources and provide a scientific basis for the sustainable use and protection of non-Camellia tea resources.