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《Journal of Tea Science》 2007-02
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Study on the Gallic Acid in Pu-erh Tea

LU Hai-peng1, LIN Zhi1,2, GU Ji-ping1, GUO Li1, TAN Jun-feng1 (1. Key Laboratory of Tea Chemical Engineering ,Ministry of Agriculture; Tea Research Institute ,Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; 2. State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650204, China)  
Gallic acid is a characteristic phenolic compound in Pu-erh tea with notable bioactivity. The content of gallic acid in Pu-erh tea, the change of gallic acid during the pile-fermentation, and the relation between extract fraction bioactivity and its gallic acid content were studied. Results showed that the average content of gallic acid in Pu-erh tea was 9.01 mg/g, but striking dissimilarity existed between the different samples; The gallic acid content first increased to some extent then decreased during the pile-fermentation of the solar green tea of [Camellia sinensis (Linn.) var. assamica (Masters) Kitamura]. It was found that the extracted fractions which rich in gallic acid showed higher antioxidative activities by DPPH radical scavenging assay.
【Fund】: 国家自然科学基金(30370367)
【CateGory Index】: TS272
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