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普洱茶的抗氧化酚类化学成分的研究study on antioxidative .pdf

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普洱茶的抗氧化酚类化学成分的研究study on antioxidative

2006 26 2112~116 Journal of Tea Science 1,2 2 1 1 1* 1* 1. 650204 2. 310008 11 (-)-(GC, 1)(-)- (EC, 2)(+)-(C, 3)(4)(5)6-3-O-β-D-(7) -3-O– (8)9-3-O-β-D 102,5-11 6~11 DPPH 235 2 35 4 697810 11 S571.1; R972+ .6 A 1000-369X200602-112-05 Study on Antioxidative Polyphenol Compounds in Pu’er Tea 1,2 2 1 1 LIN Zhi , LU Hai-peng , CUI Wen-rui, SHE Gai-mei , ZHANG Ying-jun , YANG Chong-ren 1 (1. State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650204, China; 2. Tea Research Institute of Chinese Academy of Agricultural Sciences, Hangzhou 310008, China) Abstract : Eleven phenolic compounds were isolated from the Pu’er tea, which was produced in the post-fermentated process by using the crude green tea prepared from the leaves of Camellia sinensis var. assamica as raw materials. Their structures were identified as gallocatechin(1), (-)-epicatechin(2), (+)-catechin(3), myricetin(4), gallic acid(5), kaempferol(6), kaempferol-3-O-β-D-glucopyranoside(7), kaempferol-3-O-rutinoside(8), quercetin(9), quercetin-3-O-β-D-glucopyranoside(10), 2,5-dihydroxy-benzoic acid(11). This is the first time that compounds 6~11 were found from Pu’er tea. All of isolated compounds were tested for their antioxidative activities by DPPH radical scavenging assay. It was found that compounds 2, 3 and 5 showed antioxidative activity close 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. key words: Camellia sinensis v