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.
HUANG Hao
,
ZHAO Xi
,
HUANG Huaisheng
,
YIN Xia
,
SU Benwen
,
ZHONG Xinggang
,
HUANG Jian'an
,
ZHENG Hongfa
,
LIU Zhonghua
. Isolation and Identification of Variant Phytochemical in the Processing of Fu Tea by Fungal Fermentation with Loose Tea[J]. Journal of Tea Science, 2016
, 36(1)
: 27
-37
.
DOI: 10.13305/j.cnki.jts.2016.01.004
[1] 何晏文. 牧民的喝茶习惯与赵李桥的青砖茶[J]. 中国民族, 1980, 11: 31.
[2] 黄浩. 茯茶“散茶发花”技术研究[D]. 长沙: 湖南农业大学, 2010: 14-17.
[3] Li Q, Liu Z, Huang J, et al.Anti-obesity and hypolipidemic effects of Fuzhuan brick tea water extract in high-fat diet-induced obese rats[J]. Journal of the Science of Food and Agriculture, 2013, 93(6): 1310-1316.
[4] Fu D, Ryan EP, Huang J, et al.Fermented Camellia sinensis, Fu Zhuan tea, regulates hyperlipidemia and transcription factors involved in lipid catabolism[J]. Food Research International, 2011, 44(9): 2999-3005.
[5] Wu Y, Ding L, Xia H, et al.Analysis of the major chemical compositions in Fuzhuan brick-tea and its effect on activities of pancreatic enzymes in vitro[J]. African Journal of Biotechnology, 2013, 9(40): 6748-6754.
[6] 黄浩, 刘仲华, 黄建安, 等. “发花”散茶中“金花”菌的分离鉴定[J]. 茶叶科学, 2010, 30(5): 350-354.
[7] Qin J-H, Li N, Tu P-F, et al.Change in tea polyphenol and purine alkaloid composition during solid-state fungal fermentation of postfermented tea[J]. Journal of Agricultural and Food Chemistry, 2012, 60(5): 1213-1217.
[8] Zhang L, Li N, Ma Z-Z, et al.Comparison of the chemical constituents of aged Pu-erh tea, ripened Pu-erh tea, and other teas using HPLC-DAD-ESI-MSn[J]. Journal of Agricultural and Food Chemistry, 2011, 59(16): 8754-8760.
[9] Yang XR, Ye CX, Xu JK, et al.Simultaneous analysis of purine alkaloids and catechins in Camellia sinensis,Camellia ptilophylla and Camellia var. kucha by HPLC[J]. Food Chemistry, 2007, 100(3): 1132-1136.
[10] Luo Z-M, Du H-X, Li L-X, et al.Fuzhuanins A and B-the B-ring fission lactones of flavan-3-ols from Fuzhuan brick-tea[J]. Journal of Agricultural and Food Chemistry, 2013, 61(28): 6982-6990.
[11] 吕海鹏. 普洱茶的化学成分分析及其抗氧化活性研究[D]. 北京: 中国农业科学院, 2005: 33-34.
[12] Xiao Z, Wu H, Wu T, et al.Kaempferol and quercetin flavonoids from Rosa rugosa[J]. Chemistry of Natural Compounds, 2006, 42(6): 736-737.
[13] Zhu Y-F, Chen J-J, Ji X-M, et al.Changes of major tea polyphenols and production of four new B-ring fission metabolites of catechins from post-fermented Jing-Wei Fu brick tea[J]. Food Chemistry, 2015, 170: 110-117.
[14] Kanegae A, Sakamoto A, Nakayama H, et al.New phenolic compounds from Camellia sinensis L. fermented leaves[J]. Journal of Natural Medicines, 2013, 67(3): 652-656.
[15] 蔡正安, 刘素纯, 刘杏益, 等. 冠突散囊菌在不同茶类及几种植物材料上“发花”的研究[J]. 茶叶科学, 2011, 31(4): 263-268.
[16] 王增盛, 施兆鹏, 刘仲华, 等. 论茯砖茶品质风味形成机理[J]. 茶叶科学, 1991, 11(1): 49-55.
浙公网安备 33019902000101号 
