机构：[1]State Key Laboratory of Quality Research in Chinese Medicine, Macau Institute for Applied Research in Medicine and Health, Macau University of Science and Technology, Avenida Wai Long, Taipa 999078, Macau SAR China [2]State Key Laboratory of Respiratory Disease, National Clinical Center for Respiratory Diseases, Guangzhou Institute of Respiratory Diseases, First Affiliated Hospital, Guangzhou Medical University, Guangzhou 510182, Guangdong Province China [3]College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming 650201, Yunnan, China [4]Shaanxi Collaborative Innovation Center of Chinese Medicinal Resources Industrialization and College of Pharmacy, Shaanxi University of Chinese Medicine, Xianyang 712083, China
Pu-erh tea, a famous traditional Chinese tea with multiple health benefits, is produced by microbial fermentation. It has been reported that major known bioactive compounds in green tea, e.g. epicatechin, epigallocatechin gallate, and theanine, decreased during fermentation. Then which components account for the benefits of Pu-erh tea? Phenolic acids are aromatic secondary metabolites and possess various biological properties. In this research, phenolic acids in Pu-erh tea were investigated qualitatively and quantitatively to reveal the influence of fermentation and their potential effects using 5-(diisopropylamino)amylamine (DIAAA) derivatization-ultrahigh performance liquid chromatography-quadrupole-time-of-flight/mass spectrometry (UHPLC-Q-TOF/MS) approach. A total of 33 phenolic acids were determined, and most of them were detected in Pu-erh tea for the first time. Moreover, gallic acid and theogallin were the major components in ripened and raw Pu-erh tea, respectively. Dynamic profiling revealed the increase of simple phenolic acids and the decrease of most of phenolic acid esters during Pu-erh tea fermentation. These results provided firm basis for practical fermentation and quality control of Pu-erh tea.
基金：
Macau Science and Technology
Development Fund (Grant 009/2017/A1), Open Project of
State Key Laboratory of Respiratory Disease (Grant SKLRDOP-
201803), and The National Natural Science Foundation of
China (Grant Nos. 31560221 and 31760225).
语种：
外文
PubmedID：
中科院(CAS)分区：
出版当年[2018]版：
大类|1 区农林科学
小类|1 区农业综合2 区应用化学2 区食品科技
最新[2025]版：
大类|1 区农林科学
小类|1 区农业综合2 区应用化学2 区食品科技
第一作者：
第一作者机构：[1]State Key Laboratory of Quality Research in Chinese Medicine, Macau Institute for Applied Research in Medicine and Health, Macau University of Science and Technology, Avenida Wai Long, Taipa 999078, Macau SAR China
共同第一作者：
通讯作者：
推荐引用方式(GB/T 7714)：
Ge Yahui,Bian Xiqing,Sun Baoqing,et al.Dynamic Profiling of Phenolic Acids during Pu-erh Tea Fermentation Using Derivatization Liquid Chromatography-Mass Spectrometry Approach.[J].Journal of agricultural and food chemistry.2019,67(16):4568-4577.doi:10.1021/acs.jafc.9b00789.
APA：
Ge Yahui,Bian Xiqing,Sun Baoqing,Zhao Ming,Ma Yan...&Wu Jian-Lin.(2019).Dynamic Profiling of Phenolic Acids during Pu-erh Tea Fermentation Using Derivatization Liquid Chromatography-Mass Spectrometry Approach..Journal of agricultural and food chemistry,67,(16)
MLA：
Ge Yahui,et al."Dynamic Profiling of Phenolic Acids during Pu-erh Tea Fermentation Using Derivatization Liquid Chromatography-Mass Spectrometry Approach.".Journal of agricultural and food chemistry 67..16(2019):4568-4577
农林科学