Journal of Tea Science ›› 2007, Vol. 27 ›› Issue (1): 8-18.doi: 10.13305/j.cnki.jts.2007.01.002
Previous Articles Next Articles
LU Hai-peng1, GU Ji-ping1, LIN Zhi1,2*, GUO Li1, TAN Jun-feng1, PENG Qun-hua1
Online:2007-03-25
Published:2019-09-11
CLC Number:
LU Hai-peng, GU Ji-ping, LIN Zhi, GUO Li, TAN Jun-feng, PENG Qun-hua. Advance in the Study on the Chemical Composition and Biological Activity of Pu-erh Tea[J]. Journal of Tea Science, 2007, 27(1): 8-18.
| [1] | 闵天禄. 山茶属茶组植物的订正[J]. 云南植物研究, 1992, 14(2): 115~l32. |
| [2] | 闵天禄. 山茶属的系统大纲[J]. 云南植物研究, 1999, 21(2): 149~159. |
| [3] | 虞富莲. 关于普洱茶种名[J]. 茶叶, 2003, 29(3): 163. |
| [4] | 周红杰, 秘鸣, 韩俊, 等. 普洱茶的功效及品质形成机理研究进展[J]. 茶叶, 2003, 29(2): 75~77. |
| [5] | 赵龙飞, 周红杰, 安文杰. 云南普洱茶保健功效的研究[J]. 食品研究与开发, 2005, 26(2): 114~118. |
| [6] | 张冬英, 施兆鹏, 刘亚林. 普洱茶药理作用研究进展[J]. 福建茶叶, 2005(1): 43~44. |
| [7] | 邵宛芳, M N Clifford, C Powell. 红茶及普洱茶主要成分差异的初步研究[J]. 云南农业大学学报, 1995, 10(4): 285~291. |
| [8] | 周志宏, 杨崇仁. 云南普洱茶原料晒青毛茶的化学成分[J]. 云南植物研究, 2000, 22(3): 343~350. |
| [9] | 张雯洁, 刘玉清, 李兴从, 等. 云南“生态茶”的化学成分[J]. 云南植物研究, 1995, 17(2): 204~208. |
| [10] | Hashimoto F, Nonaka G-I, Nishioka I. Tannins and related compounds, CXIV. Structures of novel fermentation products、theogallinin、theaflavonin and desgalloyl theaflavonin from black tea, and changes of tea leaf polyphenols during fermentation[J]. Chem. Pharm. Bull, 1992, 40(6): l383~1389. |
| [11] | 陈亮, 杨亚军, 虞富莲. 中国茶树种质资源研究的主要进展和展望[J]. 植物遗传资源学报, 2004, 5(4): 389~392. |
| [12] | ZHI-HONG ZHOU, YING-JUN ZHANG, MIN XU, et al. Puerins A and B, Two New 8-C Substituted Flavan-3-ols from Pu-er Tea[J]. J Agric Food Chem, 2005(53): 8614~8617. |
| [13] | 林智, 吕海鹏, 崔文锐, 等. 普洱茶的抗氧化酚类化学成分的研究[J]. 茶叶科学, 2006, 26(2): 112~116. |
| [14] | Jen-Kun Lin, Chih-Li Lin, Yu-Chih Liang, et al .Survey of Catechins, Gallic Acid, and Methylxanthines in Green, Oolong, Pu-erh, and Black Teas[J]. J Agric Food Chem, 1998(46): 3635~3642. |
| [15] | Yuegang Zuo, Hao Chen, Yiwei Deng. Simultaneous determination of catechins, caffeine and gallic acids in green, Oolong, black and pu-erh teas using HPLC with a photodiode array detector[J]. Talanta, 2002(57): 307~316. |
| [16] | PEDRO L FERNA? NDEZ, FERNANDO PABLOS, MARI?A J MARTI?N, et al. Study of Catechin and Xanthine Tea Profiles as Geographical Tracers[J]. J Agric Food Chem, 2002(50): 1833~1839. |
| [17] | J Petersona, J Dwyera, S Bhagwat, et al. Major flavonoids in dry tea[J]. J Food Comp Anal, 2005(18): 487~501. |
| [18] | FENG-LAN CHIU, JEN-KUN LIN. HPLC Analysis of Naturally Occurring Methylated Catechins,3″-and 4″-Methyl-epigallocatechin Gallate, in Various Fresh Tea Leaves and Commercial Teas and Their Potent Inhibitory Effects on Inducible Nitric Oxide Synthase in Macrophages[J]. J Agric Food Chem, 2005(53): 7035~7042. |
| [19] | Masatake Toyoda, Keiko Tanaka, Kaori Hoshino, et al. Profiles of Potentially Antiallergic Flavonoids in 27 Kinds of Health Tea and Green Tea Infusions[J]. J Agric Food Chem, 1997(45): 2561~2564. |
| [20] | PIN-DER DUH, GOW-CHIN YEN, WEN-JYE YEN, et al. Effects of Pu-erh Tea on Oxidative Damage and Nitric Oxide Scavenging[J]. J Agric Food Chem, 2004(52): 8169~8176. |
| [21] | Yuerong Liang, Lingyun Zhang, Jianliang Lu. A study on chemical estimation of pu-erh tea quality[J]. J Sci Food Agric. 2005(85): 381~390. |
| [22] | YUNG-SHENG LIN, YAO-JEN TSAI, JYH-SHYAN TSAY, et al. Factors Affecting the Levels of Tea Polyphenols and Caffeine in Tea Leaves[J]. J Agric Food Chem, 2003(51): 1864~1873. |
| [23] | 朱旗, M N Clifford, 毛清黎, 等. LC-MS分析普洱茶和茯砖茶与红茶成分的比较研究[J]. 茶叶科学, 2006, 26(3): 191~194. |
| [24] | CARMEN CABRERA, RAFAEL GIME? NEZ, M. CARMEN LO? PEZ. Determination of Tea Components with Antioxidant Activity[J]. J Agric Food Chem, 2003(51): 4427~4435. |
| [25] | J CAO, Y ZHAO, J W LIU. Safety Evaluation and Fluorine Concentration of Pu'er Brick Tea and Bianxiao Brick Tea[J]. Food and Chemical Toxicology, 1998(36): 1061~1063. |
| [26] | L S Hwang, L C Lin, N T Chen, et al. Hypolipidemic effect and antiatherogenic potential of Pu-Erh tea[J]. ACS Symp, Ser, 2003(859): 87~103. |
| [27] | Deng-Jye Yang, Lucy Sun Hwang. Study on the conversion of three natural statins from lactone forms to their corresponding hydroxy acid forms and their determination in Pu-Erh tea[J]. J Chromatography A, 2006(1119): 277~284. |
| [28] | 周志宏, 折改梅, 张颖君, 等. 普洱茶的香气成分[J]. 天然产物研究与开发, 2006, 18(Supp1): 5~8. |
| [29] | 川上美智子, 小林彰夫, 山西贞, 等. 堆积茶中国产砖茶匕黑茶的香气特性[J]. 日本农芸化学会志, 1987, 61(4): 457~465. |
| [30] | X Xu, M Yan, Y Zhu. Influence of Fungal Fermentation on the Development of Volatile Compounds in the Puer Tea Manufacturing Process[J]. Engineering in Life Sciences, 2005, 5(4): 382~386. |
| [31] | 周红杰, 李家华, 赵龙飞, 等. 渥堆过程中主要微生物对云南普洱茶品质形成的研究[J]. 茶叶科学, 2004, 24(3): 212~218. |
| [32] | 罗龙新, 吴小崇, 邓余良, 等. 云南普洱茶渥堆过程中生化成分的变化及其与品质形成的关系[J]. 茶叶科学, 1998, 18(1): 58~60. |
| [33] | 龚加顺, 周红杰, 张新富, 等. 云南晒青绿毛茶的微生物固态发酵及成分变化研究[J]. 茶叶科学. 2005, 25(4): 300~306. |
| [34] | 陈可可, 朱宏涛, 王东. 普洱熟茶后发酵加工过程中曲霉菌的分离和鉴定[J]. 云南植物研究, 2006, 28(2): 123~126. |
| [35] | 折改梅, 张香兰, 陈可可, 等. 茶氨酸和没食子酸在普洱茶中的含量变化[J]. 云南植物研究, 2005, 27(5): 572~576. |
| [36] | 龚淑英, 周树红. 普洱茶贮藏过程中主要化学成分含量及感官品质变化的研究[J]. 茶叶科学, 2002, 22(1): 51~56. |
| [37] | 罗雪梅, 余勤, 邓志群, 等. 普洱茶辐射杀螨效果研究[J]. 华南农业大学学报, 1996, 17(2): 93~97. |
| [38] | 周树红, 龚淑英. 不同辐照处理对普洱茶主要化学成分及感官品质的影响[J]. 茶叶科学, 2003, 23(1): 51~56. |
| [39] | 刘勤晋, 陈文品, 白文祥, 等. 普洱茶急性毒性安全性评价研究报告[J]. 茶叶科学, 2003, 23(2): 141~145. |
| [40] | 陈文品, 刘勤晋, 白文祥, 等. 普洱茶遗传毒性安全性评价研究[J]. 茶叶科学, 2005, 25(3): 208~212. |
| [41] | Cao Jin. Quantification of Fluoride Contents in Xiang Yin Tea and its Signification in Prventing Caries[J]. Journal of Dental Health. 1989(3): 290~293. |
| [42] | 赵燕. 普洱茶抗龋作用的研究(1)-氟,茶多酚含量的动态观察[J]. 牙病防治杂志, 1993, 1(1): 17~19. |
| [43] | Sano, M Takenaka, Y Kojima, R, et al. Effects of Pu-erh tea on lipid metabolism in rats[J]. Chem. Pharm. Bull. 1986, 34(1): 221~228. |
| [44] | T T C YANG, M W L KOOU. HYPOCHOLESTEROLEMIC EFFECTS OF CHINESE TEA[J]. Pharmacological Research, 1997, 35(6): 505~512. |
| [45] | Lan-Chi Lin, Huei-Chiuan Liuchang, Lucy Sun Hwang, et,al. The hypolipidemic and antioxidative effects of pu-erh tea[J]. Atherosclerosis[J], 1998, 136(增1):44~44(1) . |
| [46] | KUAN-LI KUO, MENG-SHIH WENG, CHUN-TE CHIANG, et al. Comparative Studies on the Hypolipidemic and Growth Suppressive Effects of Oolong, Black, Pu-erh, and Green Tea Leaves in Rats[J]. J Agric Food Chem. 2005(53): 480~489. |
| [47] | 吴文华. 晒青毛茶和普洱茶降血脂作用比较试验[J]. 中国茶叶, 2005(1): 15. |
| [48] | 张冬英, 刘仲华, 施兆鹏, 等. 高通量筛选法对普洱茶降血糖血脂作用的研究[J]. 茶叶科学, 2005, 26(1): 49~53. |
| [49] | Iris F F Benzie, Y T Szeto. Total Antioxidant Capacity of Teas by the Ferric Reducing/ Antioxidant Power Assay[J]. J Agric Food Chem. 1999(47): 633~636. |
| [50] | YUNG-SHENG LIN, SANG-SHUNG WU, AND JEN-KUN LIN. Determination of Tea Polyphenols and Caffeine in Tea Flowers (Camellia sinensis) and Their Hydroxyl Radical Scavenging and Nitric Oxide Suppressing Effects[J]. J Agric Food Chem. 2003(51): 975~980. |
| [51] | Luis Martínez, Irene Cilla, José A Beltrán, Pedro Roncalés. Antioxidant effect of rosemary, borage, green tea, pu-erh tea and ascorbic acid on fresh pork sausages packaged in a modified atmosphere: influence of the presence of sodium chloride[J]. J Sci Food and Agric, 2006, 86(9): 1298~1307. |
| [52] | 揭国良, 何普明, 丁仁凤. 普洱茶抗氧化特性的初步研究[J]. 茶叶, 2005, 31(3): 162~165. |
| [53] | Guoliang Jie, Zhi Lin, Longze Zhang, et al. Free radicals scavenging and protective effect of Pu-erh tea extracts on the oxidative damage in the HPF-1 cell[J]. J Agric Food Chem, 2006, 54(21): 8058~8064. |
| [54] | Takeshi Ohe, Kumiko Marutani, Shiho Nakase. Catechins are not major components responsible for anti-genotoxic effects of tea extracts against nitroarenes[J]. Mutation Research, 2001, 496: 75~81. |
| [55] | Chia-Nan Chen, Coney P C Lin1, Kuo-Kuei Huang, et.al. Inhibition of SARS-CoV 3C-like Protease Activity by Theaflavin-3,3--digallate (TF3) [J]. Evid Based Complement Alternat Med 2005; 2 (2): 209~215. |
| [56] | She-Ching Wu, Gow-Chin Yen, Bor-Sen Wang. et, al. Antimutagenic and antimicrobial activities of pu-erh tea. LWT - Food Science and Technology, 2007, (40): 506~512. |
| [57] | Braissant O, Foufelie F, Scotto C, et a1. Differential expression of peroxisome proliferators-activated receptors(PPARs)：tissue distribution of PPARα, β and γ in the adult rat[J]. J.Endocrinology, 1996, l37 (1): 354~366. |
| [58] | Okuno A, Tamemoto H, Tobe K, et a1. Troglitazone increases the number of small adipocytes without the change of white adipose tissue mass in obese Zucker rats[J]. J Clin Invest, 1998, l01 (6): 1354~1361. |
| [59] | Hertog M G L, Fesken E J M, Hollman P C H, et al. Dietary antioxidant flavonoids and risk of coronary heart disease: The Zutphen elderly study[J]. Lancet, 1993(342): 1007~1011. |
| [60] | Batchelder R J, Calder R J, Thomas, C P, et al. In vitro transdermal delivery of the major catechins and caffeine from extract of Camellia sinensis[J].International Journal of Pharmaceutics, 2004 (283), 45~51. |
| [61] | Grunhage D, Edenharder R. Free radical scavenging abilities of flavonoids as mechanism of protection against mutagenicity induced by tert-butyl hydroperoxide in Salmonella typhimurium TA102[J]. Mutation Research, 2003(540): 1~18. |
| [62] | Guo B Y, Cheng Q K. Reaction of tea infusion components with metal ions and its application to preparation of pure polyphenols. In Proceedings of the International Symposium on Tea Science; Kurofune Printing: Shizuoka, Japan, 1991: 86~89. |
| [63] | Pannala A, Rice-Evans C A, Halliwell B, et al. Inhibition of peroxynitrite-mediated tyrosine nitration by catechin polyphenols[J]. Biochem. Biophys. Res. Commun. 1997(232): 164~168. |
| [64] | Hayakawa S, Kimura T, Saeki K, et al .Apoptosis-inducing activity of high molecular weight fractions of tea extracts[J]. Biosci. Biotechnol. Biochem. 2001(65): 459~462. |
| [65] | 谢笔钧, 石煌, 胡慰望, 等. 绿茶,乌龙茶,红茶中的主要组分和酚类化合物抑制脂肪氧合酶和抗油脂自动氧化特性的研究[J]. 天然产物研究与开发, 1994, 6(4): 19~25. |
| [66] | 李春美, 孙颉, 谢笔钧. 茶儿茶素氧化聚合物抗油脂自动氧化作用的研究[J]. 精细化工, 2001, 18(11): 656~658. |
| [67] | Uchida S, Ohta H, Edamatsu R, et al. Active oxygen free radicals are scavenged by condensed tannins[J]. Prog Clin Biol Res, 1988, 280: 135~138. |
| [68] | Leung L K, Su Y, Chen, R, et al. Theaflavins in black tea and catechins in green tea are equally effective antioxidants[J]. J Nutr, 2001(131): 2248~2251. |
| [69] | Y Okai, K Higashi-Okai. Potent suppressive activity of the non-polyphenolic fraction of green tea (Camellia sinesis) against genotoxin-induced umuC gene expression in Salmonella typhimurium (TA1535/pSK1002), association with pheophytins a and b[J]. Cancer Lett, 1997(120): 117~123. |
| [70] | 崔文锐. 普洱茶的品质特点及鉴赏[J]. 茶苑, 2005(2): 22~23. |
| [71] | 杨崇仁, 陈可可, 张颖君. 茶叶的分类与普洱茶的定义[J]. 茶叶科学技术, 2006, 2: 37~38. |
| [72] | 宛晓春. 茶叶生物化学[M]. 中国农业出版社, 2003(第三版): 275~278. |
| [73] | Mukherjee G,Banerjee R.Biosynthesis of tannase and gallic acid from tannin rich substrates by Rhizopus oryzae and Aspergillus foetidus[J]. J Basic Microbiol, 2004, 44 (1): 42~48. |
| [74] | Van Diepeningen AD, Debets A J, Varga J, et al. Efficient degradation of tannic acid by black Aspergillus species[J]. J Mycol Res. 2004, 108(8): 919~925. |
| [75] | SHAO W, POWELL C, CLIFFORD M N. The analysis by HPLC of green, black and pu'er teas produced in Yunnan[J]. J Sci Food Agric, 1995(69): 535~540. |
| [76] | Sakagami H, Satch K. Prooxidant: ascorbic acid and gallic acid[J]. J Anticancer Res, 1997, 17(1A)：22l~224. |
| [77] | Inoue M, Suzuki R, Sakaguchi N, et al. Selective induction of cell death in cancer cells by gallic acid[J]. J.Biol Pharm Bull, 1995, l8(11): l526~1530. |
| [78] | Inoue M, Suzuki R, Koide T, et al. Antioxidant, gallic acid, induces apoptosis in HL-60RG cells[J]. J Biochem Biophys Res Commun, 1994, 204(2): 898~904. |
| [79] | Inoue M, Sakaguchi N, Isuzugawa K, et al. Role of reactive oxygen species in gallic acid-induced apoptosis[J]. J Biol Pharm Bull, .2000, 23(10): 1l53~1157. |
| [80] | Yoshioka K, Kataoka T, Hayashi T, et al. Induction of apoptosis by gallic acid in human stomach cancer KATO III and colon adenocarcinoma COLO 205 cell lines[J]. J Oncol Rep, 2000, 7(6): l22l~1223. |
| [81] | Ohno T, lnoue M, Ogihara Y. Cytotoxic activity of gallic acid against liver metastasis of mastocytoma cells P815[J]. J.Anticancer Res, 2001, 21(6A): 3875~3880. |
| [82] | Zhongbing Lu, Guangjun Nie, Peter S Belton, et al. Structure–activity relationship analysis of antioxidant ability and neuroprotective effect of gallic acid derivatives[J]. Neurochem Int, 2006, 48(4): 263~274. |
| [83] | 中国预防医学科学院营养与食品研究所. 食物成分表[M]. 北京: 人民卫生出版社, 1995: 156~157. |
| 吴少雄, 郭祀远, 李琳, 等. 普洱茶营养成分分析和营养学评价[J]. 中国公共卫生, 2006, 22(7): 826. |
| [1] | GAO Jianjian, CHEN Dan, PENG Jiakun, WU Wenliang, CAI Liangsui, CAI Yawei, TIAN Jun, WAN Yunlong, SUN Weijiang, HUANG Yan, WANG Zhe, LIN Zhi, DAI Weidong. Comparison on Chemical Components of Yunnan and Fuding White Tea Based on Metabolomics Approach [J]. Journal of Tea Science, 2022, 42(5): 623-637. |
| [2] | MAO Yalin, WANG Fang, YIN Junfeng, XU Yongquan. Quality Analysis of Tencha Made from Different Tea Cultivars [J]. Journal of Tea Science, 2020, 40(6): 782-794. |
| [3] | MA Wanjun, MA Shicheng, LIU Chunmei, LONG Zhirong, TANG Baojun, LIN Zhi, LYU Haipeng. Research Progress on Chemical Composition and Biological Activity of Liupao Tea [J]. Journal of Tea Science, 2020, 40(3): 289-304. |
| [4] | ZHENG Chengqin, MA Cunqiang, ZHANG Zhengyan, LI Xiaohong, WU Tingting, ZHOU Binxing. A Preliminary Study on the Degradation Pathway of Caffeine in Tea Microbial Solid-state Fermentation [J]. Journal of Tea Science, 2020, 40(3): 386-396. |
| [5] | GONG Zhiping, YIN Junfeng, CHEN Gensheng. Effects of Different Types of Water Quality on the Sensory Properties and Main Chemcial Compositions of Longjing Tea Infusions [J]. Journal of Tea Science, 2020, 40(2): 215-224. |
| [6] | MA Yan, CHEN Lijiao, LYU Caiyou, ZHAO Ming. Review on the Studies about Safety Assessment of Pu-erh Tea [J]. Journal of Tea Science, 2018, 38(3): 221-226. |
| [7] | CAO Qiong, SU Huan, WAN Xiaochun, NING Jingming. Identification of the Geographical Origins of Oolong Tea Based on EGCG, ECG and Caffeine Contents [J]. Journal of Tea Science, 2018, 38(3): 237-243. |
| [8] | YANG Chen, DAI Weidong, LYU Meiling, LI Pengliang, LIU Xu, TIAN Jun, WAN Yunlong, LI Ji, LIN Zhi. Study on the Chemical Constituents of Pu-erh Teas from Different Areas by UHPLC-Q-TOF/MS [J]. Journal of Tea Science, 2017, 37(6): 605-615. |
| [9] | WANG Qizhi, LIU Yumei, LI Shuming. The Repellency and Fumigant Activity of Essential Oil from Invasive Plant (Ageratum conyzoides) against Leafhopper (Empoasca onukii) [J]. Journal of Tea Science, 2017, 37(5): 442-448. |
| [10] | LI Yali, XING Qianqian, TU Qing, ZHOU Hongjie. Study on the Safety of Pu-erh Tea Contaminated by Exogenous Aspergillus flavus [J]. Journal of Tea Science, 2017, 37(5): 513-522. |
| [11] | MA Cunqiang, ZHOU Binxing, WANG Hongzhen, WANG Pan. Screen and Identification of Fungi Strain Degrading Caffeine in Pu-erh Tea during Solid-state Fermentation [J]. Journal of Tea Science, 2017, 37(2): 211-219. |
| [12] | ZHU Shengyi, TONG Yuling, ZHAO Yi, LÜ Haipeng, LIN Zhi, SHEN Guoli, SUN Ting, SONG Zhenya. Effect of Pu-erh Tea on Long Chain Fatty Acid Metabolism and Expression of Tight Junction Proteins in the Rat Model of Non-alcoholic Fatty Liver Disease [J]. Journal of Tea Science, 2016, 36(3): 237-244. |
| [13] | YUE Suijuan, LIU Jian, GONG Jiashun. Effects of Theabrownin Extracted from Pu-erh Tea on the Intestinal Flora [J]. Journal of Tea Science, 2016, 36(3): 261-267. |
| [14] | YU Luting, YUAN Haibo, WANG Weiwei, CHEN Gensheng, HUA Jinjie, JIANG Yongwen. Effect of Light Intensity on Dynamic Changes of Main Biochemical Components of Tea Fermented Leaves [J]. Journal of Tea Science, 2016, 36(2): 149-159. |
| [15] | CHEN Yijun, XIONG Ligui, HUANG Jian′an, GONG Yushun, LIU Zhonghua. Review on Pro-oxidative Properties of EGCG on Cell [J]. Journal of Tea Science, 2015, 35(2): 130-136. |
| Viewed | ||||||
|
Full text |
|
|||||
|
Abstract |
|
|||||
|
浙公网安备 33019902000101号
