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Change in Tea Polyphenol and Purine Alkaloid Composition during Solid-State Fungal Fermentation of Postfermented Tea
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
2012-02-08
DOI10.1021/jf204844g
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
引用统计
被引频次:20[WOS]   [WOS记录]     [WOS相关记录]
文献类型期刊论文
条目标识符http://ir.bjmu.edu.cn/handle/400002259/50149
专题北京大学药学院
北京大学基础医学院
北京大学第三临床医学院_麻醉科
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
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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.
APA Tu, Peng-Fei,Qin, Jin-Hua,Li, Ning,Ma, Zhi-Zhong,&Zhang, Liang.(2012).Change in Tea Polyphenol and Purine Alkaloid Composition during Solid-State Fungal Fermentation of Postfermented Tea.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,60(5),1213-1217.
MLA Tu, Peng-Fei,et al."Change in Tea Polyphenol and Purine Alkaloid Composition during Solid-State Fungal Fermentation of Postfermented Tea".JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 60.5(2012):1213-1217.
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