Carboxymethyl- and carboxyl-catechins from ripe Pu-er tea.

  title={Carboxymethyl- and carboxyl-catechins from ripe Pu-er tea.},
  author={Li-Wen Tian and Mu-Ke Tao and Min Xu and Jing Hu and Hong-Tao Zhu and Wei Xiong and Dong Wang and Chong-ren Yang and Yingjun Zhang},
  journal={Journal of agricultural and food chemistry},
  volume={62 50},
Ripe Pu-er tea, a special microbial postfermented tea originated from Yunnan Province, China, since ancient times, is made from green Pu-er tea prepared from the leaves of Camellia sinensis var. assamica (Theaceae). Chemical investigation on thearubigin (n-BuOH-soluble) fraction of the commercial ripe Pu-er tea, led to the identification of four new flavan-3-ol derivatives, 8-carboxymethyl-(+)-catechin (1), 8-carboxymethyl-(+)-catechin methyl ester (2), 6-carboxymethyl-(+)-catechin (3), and 6… CONTINUE READING


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