ANTIOXIDANT PHENOLIC COMPOUNDS IN PU-ER TEA

作     者：LIN Zhi, LV Haipeng, CUI Wenrui, SHE Gaimei, ZHANG Yingjun and YANG Chongren State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, 650204, China Key Laboratory of Tea Chemical Engineering, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Science, Hangzhou, 310008, China 

会议名称：《2005 International Symposium on Innovation in Tea Science and Sustainable Development in Tea Industry》

会议日期：2005年

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

关 键 词：Camellia sinensis var. assamica Pu-Er tea phenolic compounds antioxidant 

摘      要：正Eleven phenolic compounds were isolated from the EtOAc extract of Pu-Er tea, which was produced by a post fermented process using the crude green tea prepared from the leaves of Camellia sinensis var. assamica in Mengku, Shuangjiang county, Yunnan Province. Their structures were identified as gallocatechin （1）, （-）-epicatechin （2）, （+）- catechin （3）, myricetin （4）, gallic acid （5）, kaempferol （6）, kaempferol-3-O- -D-glucopyranoside （7）, kaempferol-3-O-rutinoside （8）, quercetin （9）, quercetin-3- -D-glucopyranoside （10）, 2,5-dihydroxy- benzoic acid （11）. Compounds 6, 7, 8, 9, 10, 11 were firstly isolated from Pu-Er tea. All of isolated compounds were tested for their antioxidant activities by DPPH radical scavenging assay. It was found that compounds 2, 3 and 5 showed antioxidant activity closed with that of positive control, L-ascorbic acid, and the flavonoids （5, 6 and 9） are more active than the flavonoid glycosides （7, 8 and 10） and compound 11, indicating that gallic acid and simple catechins were main antioxidant phenolic compounds in Pu-er tea.