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学科主题: 药学
题名:
Change in Tea Polyphenol and Purine Alkaloid Composition during Solid-State Fungal Fermentation of Postfermented Tea
作者: Tu, Peng-Fei3; Qin, Jin-Hua1,2; Li, Ning3; Ma, Zhi-Zhong4; Zhang, Liang1,2
关键词: Camellia assamica (Mast.) Chang ; Aspergillus niger ; Aspergillus fumigatu ; fermentation ; polyphenols
刊名: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
发表日期: 2012-02-08
DOI: 10.1021/jf204844g
卷: 60, 期:5, 页:1213-1217
收录类别: SCI
文章类型: Article
WOS标题词: Science & Technology
类目[WOS]: Agriculture, Multidisciplinary ; Chemistry, Applied ; Food Science & Technology
研究领域[WOS]: Agriculture ; Chemistry ; Food Science & Technology
关键词[WOS]: PU-ERH TEA ; CAFFEINE ; HPLC
英文摘要:

The aim of this study was to evaluate tea polyphenol and purine alkaloid contents of pu-erh tea (Camellia assamica) in a fermentation solid system with Aspergillus niger and Aspergillus fumigatu. In addition, the objective was to find the major intermediate product during fermentation by HPLC-MSn analysis. The results showed the change of catechin, ester-catechins and gallic acid by quantitative analysis. In the early stages, the contents of ester-catechins were lightly increased. Then, ester-catechins were gradually degraded to produce catechins and gallic acid. Furthermore, a major metabolic intermediate compound of catechins was observed and elucidated by HPLC-DAD-MSn analysis. This study provided a reliable dynamic data description and metabolic pathway of tea polyphenols for postfermented pu-erh tea.

语种: 英语
WOS记录号: WOS:000299967400009
Citation statistics:
内容类型: 期刊论文
URI标识: http://ir.bjmu.edu.cn/handle/400002259/50149
Appears in Collections:北京大学药学院_期刊论文

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作者单位: 1.Peking Univ, Hlth Sci Ctr, Sch Pharmaceut Sci, State Key Lab Nat & Biomimet Drugs, Beijing 100191, Peoples R China
2.Anhui Agr Univ, Minist Educ, Key Lab Tea Biochem & Biotechnol, Hefei 230036, Peoples R China
3.Anhui Agr Univ, Minist Agr, Key Lab Tea Biochem & Biotechnol, Hefei 230036, Peoples R China
4.Peking Univ, Hlth Sci Ctr, Basic Med Sch, Beijing 100191, Peoples R China

Recommended Citation:
Tu, Peng-Fei,Qin, Jin-Hua,Li, Ning,et al. Change in Tea Polyphenol and Purine Alkaloid Composition during Solid-State Fungal Fermentation of Postfermented Tea[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2012,60(5):1213-1217.
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