Detection of composition of functional component theabrownins in Pu-erh tea by degradation method

作     者：Simin Hu Xiaolei Li Chuangchuang Gao Xianyu Meng Mingchao Li Yuqian Li Tianrui Xu Qian Hao Simin Hu;Xiaolei Li;Chuangchuang Gao;Xianyu Meng;Mingchao Li;Yuqian Li;Tianrui Xu;Qian Hao

作者机构：Faculty of Life Science and TechnologyKunming University of Science and TechnologyKunming 650500China Research Center for Analysis and MeasurementKunming University of Science and TechnologyKunming 650093China 

出 版 物：《Food Science and Human Wellness》 (食品科学与人类健康（英文）)

年 卷 期：2022年第11卷第3期

页      面：643-647页

核心收录：

学科分类：09[农学] 090203[农学-茶学] 0902[农学-园艺学] 

基　　金：supported by the National Natural Science Foundation of China(31660099) 

主　　题：Pu-erh tea Polymer Theabrownin Thiol degradation 

摘      要：Habitual tea consumption can reduce the risk of ASCVD morbidity and mortality and all-cause mortality in China,and long-term adherence to this habit can provide greater ***-erh tea is one of the representatives of post-fermented teas,and the polymers in Pu-erh tea have anti-cancer and anti-hyperlipidemic activities,but their chemical composition is still *** this study,the chemical composition of Pu-erh tea was investigated in detail and eight(1–8)known compounds were *** polymers in Pu-erh tea were also degraded by thiol degradation,and the fragments of quercetin and(–)-epicatechin-3-O-gallate were found in the thiol degradation products of Pu-erh tea polymers by UPLC observation and separation and *** is the first time that this fragment was obtained in Pu-erh tea polymer.