Characterization of Pu-erh Tea Using Chemical and Metabolic Profiling Approaches

详细信息    查看全文

• 作者：Guoxiang Xie ; Mao Ye ; Yungang Wang ; Yan Ni ; Mingming Su ; Hua Huang ; Mingfeng Qiu ; Aihua Zhao ; Xiaojiao Zheng ; Tianlu Chen ; Wei Jia
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2009
• 出版时间：April 22, 2009
• 年：2009
• 卷：57
• 期：8
• 页码：3046-3054
• 全文大小：317K
• 年卷期：v.57,no.8(April 22, 2009)
• ISSN：1520-5118

文摘

In this study, the chemical constituents of pu-erh tea, black tea, and green tea, as well as those of pu-erh tea products of different ages, were analyzed and compared using a chemical profiling approach. Differences in tea processing resulted in differences in the chemical constituents and the color of tea infusions. Human biological responses to pu-erh tea ingestion were also studied by using ultraperformance liquid chromatography−quadrupole time-of-flight mass spectrometry (UPLC−QTOFMS) in conjunction with multivariate statistical techniques. Metabolic alterations during and after pu-erh tea ingestion were characterized by increased urinary excretion of 5-hydroxytryptophan, inositol, and 4-methoxyphenylacetic acid, along with reduced excretion of 3-chlorotyrosine and creatinine. This study highlights the potential for metabonomic technology to assess nutritional interventions and is an important step toward a full understanding of pu-erh tea and its influence on human metabolism.