title: Change in tea polyphenol and purine alkaloid composition during solid-state fungal fermentation of postfermented tea.
abstract: The aim of this study was to evaluate tea polyphenol and purine alkaloid contents of pu-erh tea (Camellia assamica) in a fermentation solid system with Aspergillus niger and Aspergillus fumigatu. In addition, the objective was to find the major intermediate product during fermentation by HPLC-MS(n) analysis. The results showed the change of catechin, ester-catechins and gallic acid by quantitative analysis. In the early stages, the contents of ester-catechins were lightly increased. Then, ester-catechins were gradually degraded to produce catechins and gallic acid. Furthermore, a major metabolic intermediate compound of catechins was observed and elucidated by HPLC-DAD-MS(n) analysis. This study provided a reliable dynamic data description and metabolic pathway of tea polyphenols for postfermented pu-erh tea.
authors.affiliation: Key Laboratory of Tea Biochemistry & Biotechnology, Ministry of Education and Ministry of Agriculture, Anhui Agricultural University, Hefei, China.
authors.forename: Jin-Hua
authors.initials: JH
authors.lastname: Qin
authors.forename: Ning
authors.initials: N
authors.lastname: Li
authors.forename: Peng-Fei
authors.initials: PF
authors.lastname: Tu
authors.forename: Zhi-Zhong
authors.initials: ZZ
authors.lastname: Ma
authors.forename: Liang
authors.initials: L
authors.lastname: Zhang
mesh_terms: D000470:Alkaloids / Q000032:analysis* / Q000378:metabolism; D001232:Aspergillus fumigatus / Q000378:metabolism*; D001234:Aspergillus niger / Q000378:metabolism*; D028244:Camellia / Q000737:chemistry* / Q000378:metabolism / Q000382:microbiology*; D005285:Fermentation; D059808:Polyphenols / Q000032:analysis* / Q000378:metabolism; D011687:Purines / Q000032:analysis* / Q000378:metabolism; D013662:Tea / Q000737:chemistry
chemical_list: D000470:Alkaloids; D059808:Polyphenols; D011687:Purines; D013662:Tea; C030985:purine