广西茶及普洱熟茶中主要成分的制备

	广西茶及普洱熟茶中主要成分的制备; The Oriented Preparation of Main Components from Camellia kwangsiensis and Pu-er Ripe Tea
	倪芹
导师	张颖君
摘要	As healthy beverage, tea has a very long drinking history in China. Modern pharmacology research has proved that tea has significant biological activity, such as anti-oxidation, anti-tumor, hypoglycemia, antiviral and so on, it has great development and utilization value. Using chemical technology to prepare and evaluate the main components of different kinds of tea is not only beneficial to clarify the characteristics of various kinds of tea, but also provide theoretical basis and scientific basis for the development of wild tea resources and tea drinks with different functions and flavors. In this thesis, the main chemical components of Camellia kwangsiensis Chang and commercial Pu-er ripe tea were prepared orientedly. Twenty-three compounds including two new ones, were obtained from C. kwangsiensis by using varied chromatographic separation techniques combined with HPLC and LC-MS analysis technology. Their chemical structures were identified by high-resolution mass spectrometry, one-dimensional and two-dimensional nuclear magnetic resonance spectroscopy, as well as a variety of spectral analysis and chemical degradation methods. Theabrownins were also prepared from pu-er ripe tea, long with four major lower molecular compounds. The structure of theabrownins was mostly elucidated by a variety of spectral techniques. Further, most of the isolated components were evaluated for their bioactivity on α-glucosidase and lipase inhibitory. In addition, the research proceeding on analytic methods of proanthocyanidins was reviewed. The detailed contents are shown as following: Chapter I. Preparation of the main chemical compounds of C. kwangsiensis. C. kwangsiensis belong to the genus Camellia section Thea, distributed in the west of Guangxi province and the southeast of Yunnan province. At present, the utilization of C. kwangsiensis is limited to local areas, but the main chemical composition has not been reported. In this thesis, Preliminary analysis of HPLC data of C. kwangsiensis collected from Tianlin indicated that the chemical constituens of this wild species are quite different from C. sisensis var. assamica. Further, LC-MS / MS analysis of C. kwangsiensis showed that the main components were flavan-3-ols oligomer and flavonoids. On this basis, the main chemical components of C. kwangsiensis were prepared, guided by HPLC and LC-MS. 23 compounds were isolated and identified, including 1 new dimers and 1 new trimers of catechins, 21 known compounds (6 flavonoids glycosides, 12 flavane-3-ols, 3 phenylpropanoids and 4 phenolics). The results of inhibitory activity showed that procyanidin A6 (13) exhibited obvious inhibitory activity on α-glucosidase. In the antioxidant activity test, catechin trimer showed the strongest antioxidant activity. Chapter II. The Oriented preparation of main components of Pu-er ripe tea. Pu-er ripe tea is the mainstream of post-fermentation tea in China, which is made from C. sinensis var. assamica an
	2020-05
文献类型	学位论文
条目标识符	http://ir.kib.ac.cn/handle/151853/74165
专题	昆明植物所硕博研究生毕业学位论文
推荐引用方式 GB/T 7714	倪芹. 广西茶及普洱熟茶中主要成分的制备, The Oriented Preparation of Main Components from Camellia kwangsiensis and Pu-er Ripe Tea[D],2020.

条目包含的文件
文件名称/大小	文献类型	版本类型	开放类型	使用许可
倪芹-倪芹硕士毕业论文faaf2b60-（3248KB）	学位论文		限制开放	CC BY-NC-SA	请求全文