Detection of composition of functional component theabrownins in Pu-erh tea by degradation method
Habitual tea consumption can reduce the risk of ASCVD morbidity and mortality and all-cause mortality in China, and long-term adherence to this habit can provide greater protection. Pu-erh tea is one of the representatives of post-fermented teas, and the polymers in Pu-erh tea have anti-cancer and a...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2022-05-01
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| Series: | Food Science and Human Wellness |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S221345302100149X |
| _version_ | 1826821485325451264 |
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| author | Simin Hu Xiaolei Li Chuangchuang Gao Xianyu Meng Mingchao Li Yuqian Li Tianrui Xu Qian Hao |
| author_facet | Simin Hu Xiaolei Li Chuangchuang Gao Xianyu Meng Mingchao Li Yuqian Li Tianrui Xu Qian Hao |
| author_sort | Simin Hu |
| collection | DOAJ |
| description | Habitual tea consumption can reduce the risk of ASCVD morbidity and mortality and all-cause mortality in China, and long-term adherence to this habit can provide greater protection. Pu-erh tea is one of the representatives of post-fermented teas, and the polymers in Pu-erh tea have anti-cancer and anti-hyperlipidemic activities, but their chemical composition is still unknown. In this study, the chemical composition of Pu-erh tea was investigated in detail and eight (1–8) known compounds were isolated. The polymers in Pu-erh tea were also degraded by thiol degradation, and the fragments of quercetin and (–)-epicatechin-3-O-gallate were found in the thiol degradation products of Pu-erh tea polymers by UPLC observation and separation and purification. This is the first time that this fragment was obtained in Pu-erh tea polymer. |
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| format | Article |
| id | doaj.art-10773e948f9c4403b98cd20a1a05b1c3 |
| institution | Directory Open Access Journal |
| issn | 2213-4530 |
| language | English |
| last_indexed | 2025-02-16T06:48:23Z |
| publishDate | 2022-05-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj.art-10773e948f9c4403b98cd20a1a05b1c32025-02-03T06:35:03ZengTsinghua University PressFood Science and Human Wellness2213-45302022-05-01113643647Detection of composition of functional component theabrownins in Pu-erh tea by degradation methodSimin Hu0Xiaolei Li1Chuangchuang Gao2Xianyu Meng3Mingchao Li4Yuqian Li5Tianrui Xu6Qian Hao7Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming 650500, ChinaResearch Center for Analysis and Measurement, Kunming University of Science and Technology, Kunming 650093, ChinaFaculty of Life Science and Technology, Kunming University of Science and Technology, Kunming 650500, ChinaFaculty of Life Science and Technology, Kunming University of Science and Technology, Kunming 650500, ChinaFaculty of Life Science and Technology, Kunming University of Science and Technology, Kunming 650500, ChinaFaculty of Life Science and Technology, Kunming University of Science and Technology, Kunming 650500, ChinaFaculty of Life Science and Technology, Kunming University of Science and Technology, Kunming 650500, China; Corresponding authors.Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming 650500, China; Corresponding authors.Habitual tea consumption can reduce the risk of ASCVD morbidity and mortality and all-cause mortality in China, and long-term adherence to this habit can provide greater protection. Pu-erh tea is one of the representatives of post-fermented teas, and the polymers in Pu-erh tea have anti-cancer and anti-hyperlipidemic activities, but their chemical composition is still unknown. In this study, the chemical composition of Pu-erh tea was investigated in detail and eight (1–8) known compounds were isolated. The polymers in Pu-erh tea were also degraded by thiol degradation, and the fragments of quercetin and (–)-epicatechin-3-O-gallate were found in the thiol degradation products of Pu-erh tea polymers by UPLC observation and separation and purification. This is the first time that this fragment was obtained in Pu-erh tea polymer.http://www.sciencedirect.com/science/article/pii/S221345302100149XPu-erh teaPolymerTheabrowninThiol degradation |
| spellingShingle | Simin Hu Xiaolei Li Chuangchuang Gao Xianyu Meng Mingchao Li Yuqian Li Tianrui Xu Qian Hao Detection of composition of functional component theabrownins in Pu-erh tea by degradation method Food Science and Human Wellness Pu-erh tea Polymer Theabrownin Thiol degradation |
| title | Detection of composition of functional component theabrownins in Pu-erh tea by degradation method |
| title_full | Detection of composition of functional component theabrownins in Pu-erh tea by degradation method |
| title_fullStr | Detection of composition of functional component theabrownins in Pu-erh tea by degradation method |
| title_full_unstemmed | Detection of composition of functional component theabrownins in Pu-erh tea by degradation method |
| title_short | Detection of composition of functional component theabrownins in Pu-erh tea by degradation method |
| title_sort | detection of composition of functional component theabrownins in pu erh tea by degradation method |
| topic | Pu-erh tea Polymer Theabrownin Thiol degradation |
| url | http://www.sciencedirect.com/science/article/pii/S221345302100149X |
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