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Journal of Tea Science ›› 2016, Vol. 36 ›› Issue (1): 27-37.doi: 10.13305/j.cnki.jts.2016.01.004

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Isolation and Identification of Variant Phytochemical in the Processing of Fu Tea by Fungal Fermentation with Loose Tea

HUANG Hao1,2,3, ZHAO Xi1, HUANG Huaisheng1, YIN Xia1, SU Benwen1, ZHONG Xinggang1, HUANG Jian'an2,3, ZHENG Hongfa1,*, LIU Zhonghua2,3,*   

  1. 1. Hunan Tea Research Institute, Changsha 410125, China;
    2. Key Lab of Tea Science of Ministry of Education of Hunan Agricultural University, Changsha 410128, China;
    3. National Research Center of Engineering & Technology for Utilization of Functional Ingredients from Botanicals, Changsha 410128, China
  • Received:2015-06-02 Online:2016-02-15 Published:2019-08-23

Abstract: Several kinds of Fu tea were obtained by the technology of “fungal fermentation with loose tea” with different tea samples such as Dahongpao tea, black tea, green tea, the raw material of Tianjian tea and the raw material of Jinxiangyi brick tea. With different properties of tea samples (fungal solid state fermentation) generated from “fungal fermentation” as the research objects, this article has searched the main variant phytochemical through comparative analysis with the help of HPLC overlay method. Meanwhile, targeted variant compounds have been constructed with preparative HPLC with preliminary identification by HR-MS and NMR. The experiment indicated that under the detached condition of this study, different kinds of Fu tea generated the same compounds after “fungal fermentation”. And the two added variant compounds are flavonols, named quercetin and kaempferol respectively.

Key words: Fu tea, fungal fermentation with loose tea, variant compounds, flavonols, quercetin, kaempferol

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