COMPOSITIONAL CHANGE OF PU-ERH TEA DURING PROCESSING

被引：31

作者：

GONG, ZL

WATANABE, N

YAGI, A

ETOH, H

SAKATA, K

INA, K

LIU, QJ

机构：

[1] SHIZUOKA UNIV, DEPT APPL BIOL CHEM, 836 OHYA, OYA, SHIZUOKA 422, JAPAN

[2] SHIZUOKA UNIV, FAC AGR, MARINE BIOL SCI RES LAB, SHIZUOKA 42101, JAPAN

[3] SW AGR UNIV, DEPT FOOD SCI, CHONGQUING, PEOPLES R CHINA

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 1993年 / 57卷 / 10期

关键词：

D O I：

10.1271/bbb.57.1745

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

C-13-NMR analysis of hot water extracts of samples during Pu-erh tea processing showed that carbohydrates and amino acids as well as catechins were digested during the microbial fermentation process and the main constituents of the made-tea were caffeine, gallic acid, and 2-O-beta-L-arabinopyranosyl-myo-inositol. Volatile components analysis by GC and GC-MS showed abundant production of various methoxybenzene derivatives. Three strains of basidiomycete (Basidiomycetes spp.) isolated from Pu-erh tea were confirmed to autonomously produce 1,2-dimethoxy-4-methyl and 1,2,3-trimethoxy-5-methylbenzenes.

引用

页码：1745 / 1746

页数：2

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