Xie Guoxiang, Ye Mao, Wang Yungang, Ni Yan, Su Mingming, Huang Hua, Qiu Mingfeng, Zhao Aihua, Zheng Xiaojiao, Chen Tianlu, Jia Wei
Shanghai Center for Systems Biomedicine, School of Pharmacy, Shanghai Jiao Tong University, Shanghai, 200240, People's Republic of China.
J Agric Food Chem. 2009 Apr 22;57(8):3046-54. doi: 10.1021/jf804000y.
In this study, the chemical constituents of pu-erh tea, black tea, and green tea, as well as those of pu-erh tea products of different ages, were analyzed and compared using a chemical profiling approach. Differences in tea processing resulted in differences in the chemical constituents and the color of tea infusions. Human biological responses to pu-erh tea ingestion were also studied by using ultraperformance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-QTOFMS) in conjunction with multivariate statistical techniques. Metabolic alterations during and after pu-erh tea ingestion were characterized by increased urinary excretion of 5-hydroxytryptophan, inositol, and 4-methoxyphenylacetic acid, along with reduced excretion of 3-chlorotyrosine and creatinine. This study highlights the potential for metabonomic technology to assess nutritional interventions and is an important step toward a full understanding of pu-erh tea and its influence on human metabolism.
在本研究中，采用化学图谱分析方法对普洱茶、红茶和绿茶的化学成分以及不同年份普洱茶产品的化学成分进行了分析和比较。茶叶加工过程的差异导致了化学成分和茶汤颜色的差异。还通过超高效液相色谱-四极杆飞行时间质谱联用技术（UPLC-QTOFMS）结合多元统计技术研究了人体摄入普洱茶后的生物学反应。摄入普洱茶期间及之后的代谢变化表现为5-羟色氨酸、肌醇和4-甲氧基苯乙酸的尿排泄增加，同时3-氯酪氨酸和肌酐的排泄减少。本研究突出了代谢组学技术评估营养干预措施的潜力，是全面了解普洱茶及其对人体代谢影响的重要一步。
