New Phenylpropanoid-Substituted Flavan-3-ols from Pu-er Ripe Tea
New Phenylpropanoid-Substituted Flavan-3-ols from Pu-er Ripe Tea
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DOI：
10.1177/1934578x1400900827
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发表时间：
2014-08
影响因子：
1.8
通讯作者：
Mu-Ke Tao;Min Xu;Hong-Tao Zhu;Rong-Rong Cheng-Rong;Dong Wang;Chong-ren Yang;Ying-Jun Zhang
中科院分区：
文献类型：
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作者：
Mu-Ke Tao;Min Xu;Hong-Tao Zhu;Rong-Rong Cheng-Rong;Dong Wang;Chong-ren Yang;Ying-Jun Zhang
普洱熟茶是以普洱生茶为原料，经特殊微生物后发酵而成的茶。assamica。它是中国过去二十年中消费最多的茶之一，由于其特殊的风味，味道和有益的效果。本工作旨在从普洱熟茶中获得不同的儿茶素结构，从而分离出四种新的苯丙素取代的黄烷-3-醇，葛根素C-F（1-4），以及四种已知的黄烷-3-醇，（+）-儿茶素（5），（-）-表儿茶素（6），（±）-没食子儿茶素（7）和（-）-表没食子儿茶素（8）。通过1D和2D NMR、质谱和圆二色谱等波谱分析，确定了化合物的结构。化合物1-4为首次从茶叶和山茶科植物中分离得到，均为普洱茶后发酵过程中形成的化合物。
Pu-er ripe tea is a special microbial post-fermented tea made from Pu-er raw tea, a kind of green tea produced from the leaves of Camellia sinensis var. assamica. It is one of the most consumed teas in the past two decades in China, due to its special flavor, taste, and beneficial effects. This work aimed to obtain diverse catechin structures from Pu-er ripe tea, which led to the isolation of four new phenylpropanoid-substituted flavan-3-ols, puerins C-F (1-4), together with four known flavan-3-ols, (+)-catechin (5), (-)-epicatechin (6), (±)-gallocatechin (7), and (-)-epigallocatechin (8). Their structures were elucidated on the basis of detailed spectroscopic analysis, including 1D and 2D NMR, mass and CD spectra. Compounds 1-4, which could be formed in the post-fermentative process of Pu-er tea, were isolated for the first time from tea and Theaceae plant.