4.7 Article

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

Journal

FOOD SCIENCE AND HUMAN WELLNESS
Volume 11, Issue 3, Pages 643-647

Publisher

KEAI PUBLISHING LTD
DOI: 10.1016/j.fshw.2021.12.021

Keywords

Pu-erh tea; Polymer; Theabrownin; Thiol degradation

Funding

  1. National Natural Science Foundation of China [31660099]

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Regular tea consumption can reduce the risk of ASCVD morbidity and mortality, as well as all-cause mortality in China, with greater protection provided by long-term adherence to this habit. Pu-erh tea, a representative of post-fermented teas, contains polymers with anti-cancer and anti-hyperlipidemic activities, but their chemical composition is still unknown. This study investigated the chemical composition of Pu-erh tea in detail and discovered several known compounds.
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 protection. Pu-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 unknown. In this study, the chemical composition of Pu-erh tea was investigated in detail and eight (1-8) known compounds were isolated. The 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 purification. This is the first time that this fragment was obtained in Pu-erh tea polymer. (c) 2022 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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