| Carboxymethyl- and Carboxyl-Catechins from Ripe Pu-er Tea | |
Tian, Li-Wen1; Tao, Mu-Ke1,2; Xu, Min1; Hu, Jing1; Zhu, Hong-Tao1; Xiong, Wen-Yong1 ; Wang, Dong1; Yang, Chong-Ren1; Zhang, Ying-Jun1
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| 2014-12-17 | |
| 发表期刊 | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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| 卷号 | 62期号:50页码:12229-12234 |
| 摘要 | Ripe Pu-er tea, a special microbial postfermented tea originated from Yunnan Province, China, since ancient times, is made from green Pu-er tea prepared from the leaves of Camellia sinensis var. assamica (Theaceae). Chemical investigation on thearubigin (n-BuOH-soluble) fraction of the commercial ripe Pu-er tea, led to the identification of four new flavan-3-ol derivatives, 8-carboxymethyl-(+)-catechin (1), 8-carboxymethyl-(+)-catechin methyl ester (2), 6-carboxymethyl-(+)-catechin (3), and 6-carboxyl-(-)-gallocatechin (4), together with 18 known compounds, including other three flavan-3-ol derivatives (5-7), 10 flavonoid glycosides (8-17), two hydrolyzable tannins (18 and 19), two quinic acid derivatives (20-21), and a purine alkaloid (22). Flavonoid glycosides 8-11 are reported from tea plants for the first time. The thearubigin fraction of ripe Pu-er tea was qualitatively analyzed by HPLC, and gallic acid was found to be the major component. Compounds 4, 6-17, 21 and 22 were tested for their acute activities on insulin sensitivity in differentiated 3T3-L1 adipocytes, but none of them showed significant bioactivity at a concentration of 10 mu M. |
| 关键词 | Ripe Pu-er Tea Carboxymethyl Catechins Carboxylcatechins Insulin Sensitivity Activity |
| DOI | 10.1021/jf5036959 |
| 收录类别 | SCI ; IC |
| 语种 | 英语 |
| WOS记录号 | WOS:000346682100020 |
| 引用统计 | |
| 文献类型 | 期刊论文 |
| 条目标识符 | http://ir.kib.ac.cn/handle/151853/20413 |
| 专题 | 植物化学与西部植物资源持续利用国家重点实验室 |
| 作者单位 | 1.Chinese Acad Sci, Kunming Inst Bot, State Key Lab Phytochem & Plant Resources West Ch, Kunming 650201, Peoples R China 2.Chongqing Inst Food & Drug Control, Chongqing 401121, Peoples R China |
| 推荐引用方式 GB/T 7714 | Tian, Li-Wen,Tao, Mu-Ke,Xu, Min,et al. Carboxymethyl- and Carboxyl-Catechins from Ripe Pu-er Tea[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2014,62(50):12229-12234. |
| APA | Tian, Li-Wen.,Tao, Mu-Ke.,Xu, Min.,Hu, Jing.,Zhu, Hong-Tao.,...&Zhang, Ying-Jun.(2014).Carboxymethyl- and Carboxyl-Catechins from Ripe Pu-er Tea.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,62(50),12229-12234. |
| MLA | Tian, Li-Wen,et al."Carboxymethyl- and Carboxyl-Catechins from Ripe Pu-er Tea".JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 62.50(2014):12229-12234. |
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