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.
LIN Zhi
,
LU Hai-peng
,
CUI Wen-rui
,
SHE Gai-mei
,
ZHANG Ying-jun
,
YANG Chong-ren
. Study on Antioxidative Polyphenol Compounds in Pu’er Tea[J]. Journal of Tea Science, 2006
, 26(2)
: 112
-116
.
DOI: 10.13305/j.cnki.jts.2006.02.007
[1] Kaufmann J A, Bickford P C, Taglialatela G.Free radical-dependent changes in constitutive Nuclear factor kappa B in the aged hippocampus[J]. Neuroreport, 2002, 13(15): 1917~1928.