从云南省双江县勐库产的普洱茶中分离得到11个化合物,分别为：(-)-没食子儿茶素(GC, 1),(-)-表儿茶素(EC, 2),(+)-儿茶素(C, 3),杨梅素(4),没食子酸(5),山奈酚（6）,山奈酚-3-O-β-D-葡萄糖甙(7),山奈酚-3-O-芦丁糖甙(8),槲皮素（9）,槲皮素-3-O-β-D葡萄糖甙（10）以及2,5-二羟基苯甲酸（11）。其中,化合物6~11为首次从普洱茶中分离得到。DPPH自由基清除活性测试结果表明,化合物2、3、5的活性与阳性对照品抗坏血酸接近。化合物的结构与其活性的关系比较分析表明,简单儿茶素（2,3）和简单酚类化合物（5）的抗氧化活性较高,与阳性对照品抗坏血酸接近;黄酮类化合物（4,6,9）次之,黄酮类配糖体（7,8,10）及化合物11则较差。

Eleven phenolic compounds were isolated from the Pu’er tea, which was produced in the post-fermentated process by using the crude green tea prepared from the leaves of Camellia sinensis var. assamica as raw materials. Their structures were identified as gallocatechin(1), (-)-epicatechin(2), (+)-catechin(3), myricetin(4), gallic acid(5), kaempferol(6), kaempferol-3-O-β-D-glucopyranoside(7), kaempferol-3-O-rutinoside(8), quercetin(9), quercetin-3-O-β-D-glucopyranoside(10), 2,5-dihydroxy-benzoic acid(11). This is the first time that compounds 6~11 were found from Pu’er tea. All of isolated compounds were tested for their antioxidative activities by DPPH radical scavenging assay. It was found that compoundsβ2, 3 and 5 showed antioxidative activity close with that of positive control, L-ascorbic acid, and the flavonoids(5, 6 and 9) are more active than the flavonoid glycosides(7, 8 and 10)and compound 11.