期刊
FOOD CHEMISTRY
卷 152, 期 -, 页码 539-545出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.10.117
关键词
Antioxidant; Aspergillus niger; Chinese dark tea; Flavan-3-ols; Post-fermentation
资金
- National Science Foundation of China [81172944]
- National Science and Technology Support Program topics [2007BAD58804-2]
Phytochemical investigation of the aqueous extract of pu-erh tea afforded eight novel 8-C N-ethy1-2-pyrrolidinone substituted flavan-3-ols (puerins 1-VIII) by H-1, C-13, two-dimensional nuclear magnetic resonance (NMR) and high-performance liquid chromatography with diode array detection and electrospray ionization mass spectrometry (HPLC-DAD-ESI/MS) analysis. Comparative chemical analysis of green tea, black tea and Chinese dark teas confirmed that these compounds were the marker compounds of Chinese dark teas. Furthermore, fungal fermentation was indispensable for the biosynthesis of these novel compounds. Through single fungal fermentation, it was proved that catechins and theanine were the precursors of puerins HPLC-DAD-ESI/MS analysis elucidated the biosynthetic pathway for puerins Puerins I-IV have potential protective effects for the human micro-vascular endothelial cells (HMEC) injury induced by hydrogen dioxide compared to other tea polyphenols. 8-C N-ethyl-2-pyrrolidinone substituted flavan-3-ols could be used in the quality control and authentication of Chinese dark teas. (C) 2013 Elsevier Ltd. All rights reserved.
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