Key Laboratory of Tea Biochemistry & Biotechnology, Ministry of Education and Ministry of Agriculture, Anhui Agricultural University, Hefei, China.
J Agric Food Chem. 2012 Feb 8;60(5):1213-7. doi: 10.1021/jf204844g. Epub 2012 Jan 27.
The aim of this study was to evaluate tea polyphenol and purine alkaloid contents of pu-erh tea (Camellia assamica) in a fermentation solid system with Aspergillus niger and Aspergillus fumigatu. In addition, the objective was to find the major intermediate product during fermentation by HPLC-MS(n) analysis. The results showed the change of catechin, ester-catechins and gallic acid by quantitative analysis. In the early stages, the contents of ester-catechins were lightly increased. Then, ester-catechins were gradually degraded to produce catechins and gallic acid. Furthermore, a major metabolic intermediate compound of catechins was observed and elucidated by HPLC-DAD-MS(n) analysis. This study provided a reliable dynamic data description and metabolic pathway of tea polyphenols for postfermented pu-erh tea.
本研究旨在评估黑曲霉和米曲霉固态发酵普洱茶（Camellia assamica）中的茶多酚和嘌呤生物碱含量。此外，还通过 HPLC-MS(n)分析寻找发酵过程中的主要中间产物。结果表明，通过定量分析，儿茶素、酯型儿茶素和没食子酸的含量发生了变化。在早期阶段，酯型儿茶素的含量略有增加。然后，酯型儿茶素逐渐降解，生成儿茶素和没食子酸。此外，还通过 HPLC-DAD-MS(n)分析观察到儿茶素的一个主要代谢中间化合物，并对其进行了阐明。本研究为后发酵普洱茶提供了可靠的动态数据描述和茶多酚代谢途径。
