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。
