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《Journal of Tea Science》 2006-02
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Study on Antioxidative Polyphenol Compounds in Pu’er Tea

LIN Zhi1,2, LU Hai-peng2, CUI Wen-rui, SHE Gai-mei1, ZHANG Ying-jun1*, YANG Chong-ren1* (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)  
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.
【Fund】: 国家自然科学基金(30370367)研究内容之一
【CateGory Index】: TS272.5
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