1. Determination of 9 Active Components in Trametes versicolor Fermented Tea by High Performance Liquid Chromatography and Their Antioxidant Activity
- Author
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Fang WANG, Hongcun LIU, Shuwen LU, Lifang YANG, Ying HUANG, Mingguo JIANG, and Juan MENG
- Subjects
high-performance liquid chromatography (hplc) ,trametes versicolor ,fermented tea ,green tea ,active substances ,antioxidant activity ,Food processing and manufacture ,TP368-456 - Abstract
Objective: To establish a method for simultaneous determination of nine active components in the fermented tea of Trametes versicolor, and analyze the changes of nine active components and antioxidant activities fermentation before and after. Methods: Using gradient elution at a flow rate of 1.0 mL/min, an Agilent C18 column (4.6 mm×250 mm, 5 μm) was used with a mobile of 0.05% phosphoric acid solution (A) and acetonitrile (B) as the mobile phase. The detection wavelength was 280 nm and the column temperature was 30 ℃. Results: Compared with the control group unfermented green tea, there was no significant change in the caffeine content of fermented tea. The increasing rates of gallic acid, theobromine and gallatechin gallate content in fermented tea were 0.4613%, 0.3118% and 0.5770%, respectively. The decreasing rates of egallatechin, theophylline, epigallocatechin, epicatechin and epigallocatechin gallate content in fermented tea were 0.0156%, 0.0178%, 1.2938%, 1.1062% and 4.0241%, respectively. In vitro antioxidant activity studies revealed that DPPH· scavenging capacity and ·OH scavenging capacity were significantly (P
- Published
- 2024
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