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  • Title: Change in tea polyphenol and purine alkaloid composition during solid-state fungal fermentation of postfermented tea.
    Author: Qin JH, Li N, Tu PF, Ma ZZ, Zhang L.
    Journal: J Agric Food Chem; 2012 Feb 08; 60(5):1213-7. PubMed ID: 22239674.
    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.
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