茶叶科学Issue(1)：27-37,11.
茯茶“散茶发花”加工前后差异化学成分的分离与鉴定
Isolation and Identification of Variant Phytochemical in the Processing of Fu Tea by Fungal Fermentation with Loose Tea
摘要
Abstract
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.关键词
茯茶/散茶发花/新增差异化学成分/黄酮类化合物/槲皮素/山奈酚Key words
Fu tea/fungal fermentation with loose tea/variant compounds/flavonols/quercetin/kaempferol分类
轻工纺织引用本文复制引用
黄浩,赵熙,黄怀生,银霞,粟本文,钟兴刚,黄建安,郑红发,刘仲华..茯茶“散茶发花”加工前后差异化学成分的分离与鉴定[J].茶叶科学,2016,(1):27-37,11.基金项目
国家自然科学基金（31471706）、现代农业产业技术体系建设专项（CARS-23）、湖南省茶叶研究所所长基金（2015SJ01）。 （）
