期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 58, 期 1, 页码 345-352出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf902818c
关键词
Pu-erh; tea; antioxidant; metabolomics; LC-MS
资金
- BioGreen 21 Program [2007030134039]
- Rural Development Administration
- Ministry of Education, Science and Technology, Republic of Korea [2009-0093824]
- National Research Foundation of Korea [2009-0093824] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
- Rural Development Administration (RDA), Republic of Korea [PJ00709220101136300] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
Liquid chromatography-mass and multivariate analyses were employed to measure the composition of pu-erh teas and to determine the general changes in the compositional patterns of pu-erh teas during postfermentation. Principle component analysis of pu-erh teas indicated two large distinct clusters in the score plot: ripened pu-erh teas and raw pu-erh teas. The raw pu-erh teas contained more antioxidant compounds compared to ripened pu-erh teas. As a result, the raw pu-erh teas showed significantly higher antioxidant activities than the ripened pu-erh teas in the 1,1-diphenyl-2-picrylhydrazyl, Trolox equivalent antioxidant capacity, and ferric reducing antioxidant power assays. In addition, raw pu-erh teas showed significantly higher NO inhibitory and cell protective activities than the ripened pu-erh teas. Significant correlations between compounds and postfermentation year were observed in raw pu-erh teas; epigallocatechin-3-gallate, epigallocatechin, epicatechin-3-gallate, and quinic acid were decreased and gallic acid was increased in a year-dependent manner. The antioxidant activity was shown to decrease as the number of antioxidant compounds in raw pu-erh tea decreased. These findings indicate that a metabolomic approach is a useful tool for analyzing manufacturing type, postfermentation year, and antioxidant activity of pu-erh tea.
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