Department of Applied Biological Sciences, Faculty of Agriculture, Saga University, 1 Honjo, Saga, 840-8502, Japan.
J Nat Med. 2013 Jul;67(3):652-6. doi: 10.1007/s11418-012-0704-5. Epub 2012 Sep 13.
Two new phenolic compounds (1 and 2, named as teasperol and teasperin, respectively) were isolated from fermented tea (Camellia sinensis L.) products, together with known phenolic compounds. Teasperol (1) was isolated from Chinese traditional post-fermented tea leaves (Liu-pao tea) and teasperin (2) was from a Japanese tea product which was selectively fermented with Aspergillus sp. The chemical structures of 1 and 2 were elucidated based on the analyses of their spectroscopic data.
从发酵茶（Camellia sinensis L.）产品中分离得到两种新的酚类化合物（1 和 2，分别命名为 teasperol 和 teasperin），以及已知的酚类化合物。Teasperol（1）从中国传统的后发酵茶叶（六堡茶）中分离得到，teasperin（2）从一种日本茶产品中分离得到，该产品是用曲霉属（Aspergillus sp.）选择性发酵得到的。根据光谱数据分析，确定了 1 和 2 的化学结构。
