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Study on Antioxidative Polyphenol Compounds in Pu’er Tea

  • LIN Zhi ,
  • LU Hai-peng ,
  • CUI Wen-rui ,
  • SHE Gai-mei ,
  • ZHANG Ying-jun ,
  • YANG Chong-ren
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  • 1. State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650204, China;
    2. Tea Research Institute of Chinese Academy of Agricultural Sciences, Hangzhou 310008, China

Received date: 2005-09-05

  Revised date: 2006-03-24

  Online published: 2019-09-10

Abstract

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.

Cite this article

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

References

[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.
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