Abstract：
:Pile-fermentation is the most important process of producing ripened pu-erh tea. To study the chemical changes of tea leaves during pile-fermentation (PF), liquid chromatography coupled with tandem mass spectrometry (LC-MS) was used. Untargeted metabolomics analysis revealed that the first stage of PF is crucial in transforming the original secondary metabolites, whereas the contents of flavan-3-ols and gallic acid were decreased after long-term PF. Targeted metabolomics analysis indicated that the levels of puerins (N-ethyl-2-pyrrolidinone substituted gallocatechin and catechin) were significant increased after the first stage of PF, but after long-term PF the levels of flavonol glycosides, procyanidins and galloylated flavan-3-ols were significantly decreased. Accordingly, long-term PF also decreased the inhibition of α-amylase and α-glucosidase activities of the extracts. As a conclusion, pile-fermentation is an important step of changing the polyphenols and bioactivities of pu-erh tea.
journal_name
Food Chemjournal_title
Food chemistryauthors
Long P,Wen M,Granato D,Zhou J,Wu Y,Hou Y,Zhang Ldoi
10.1016/j.foodchem.2019.125895subject
Has Abstractpub_date
2020-05-01 00:00:00pages
125895eissn
0308-8146issn
1873-7072pii
S0308-8146(19)32033-3journal_volume
311pub_type
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