茯茶“散茶发花”加工前后差异化学成分的分离与鉴定

以乌龙茶(大红袍)、红茶、绿茶、黑茶(天尖茶原料、金湘益茯砖茶原料)为加工原料,运用"散茶发花"技术,加工制得不同茶类散装茯茶制品。本研究以不同性质茶叶的"发花"(真菌固体发酵)前后茶样作为研究对象,将"发花"前后的茶样经HPLC图谱叠加比对分析,寻找"发花"前后主要新增差异化学成分,同时运用制备色谱制备目标差异化学成分,并经HR-MS和NMR技术对其进行结构鉴定。结果表明,在本研究的分离条件下,不同性质的5种茶叶原料经相同"发花"处理后,各组形成的差异化学成分基本表现一致,其中选取分离、鉴定的两种新增差异化学成分均为黄酮醇化合物,分别是槲皮素和山奈酚。

Isolation and Identification of Variant Phytochemical in the Processing of Fu Tea by Fungal Fermentation with Loose Tea

Several kinds of Fu tea were obtained by the technology of “fungal fermentation with loose tea” with different tea samples such as Dahongpao tea, black tea, green tea, the raw material of Tianjian tea and the raw material of Jinxiangyi brick tea. With different properties of tea samples (fungal solid state fermentation) generated from “fungal fermentation” as the research objects, this article has searched the main variant phytochemical through comparative analysis with the help of HPLC overlay method. Meanwhile, targeted variant compounds have been constructed with preparative HPLC with preliminary identification by HR-MS and NMR. The experiment indicated that under the detached condition of this study, different kinds of Fu tea generated the same compounds after “fungal fermentation”. And the two added variant compounds are flavonols, named quercetin and kaempferol respectively.