两种新型齐墩果烷型三萜类化合物从厌氧微生物发酵生产的日本后发酵茶中分离得到。

Department of Natural Product Chemistry, Graduate School of Biomedical Sciences, Nagasaki University, 1-14 Bunkyo-machi, Nagasaki 852-8521, Japan.

Molecules. 2013 Apr 24;18(5):4868-75. doi: 10.3390/molecules18054868.

Four triterpenes were isolated from a traditional Japanese tea product produced by anaerobic microbial fermentation of heated green tea leaves (Camellia sinensis). Two of the compounds were novel and characterized by spectroscopic investigation to be 13,26-epoxy-3β,11α-dihydroxyolean-12-one and 3β,11α,13β-trihydroxyolean-12-one. Two known triterpenes were identified as taraxastane-3β,20β-diol and taraxastane-3β,20α-diol. These triterpenes were not detected in the original green tea leaves.

四种三萜类化合物从通过厌氧微生物发酵加热绿茶（Camellia sinensis）制成的传统日本茶产品中分离出来。其中两种化合物是新型化合物，通过光谱研究被鉴定为 13,26-环氧-3β,11α-二羟基齐墩果-12-酮和 3β,11α,13β-三羟基齐墩果-12-酮。两种已知的三萜类化合物被鉴定为蒲公英萜烷-3β,20β-二醇和蒲公英萜烷-3β,20α-二醇。这些三萜类化合物在原始绿茶中未被检测到。