DOI 10.1007/s10600-018-2410-3 Chemistry of Natural Compounds, Vol. 54, No. 3, May, 2018 Wenjuan Guo,* Ruiping Zhang, Xianghua Li, and Na Wang Among diverse teas all over the world, Pu-erh tea is unique for its special aroma and taste. Pu-erh tea is a kind of traditional Chinese drinks originating in Yunnan Province of China. Pu-erh is divided into raw tea and ripe tea; the latter is processed by pile fermentation . Moreover, a wide range of biological effects has been documented for the consumption of Pu-erh tea, such as antiobesity, antimutagenic, antiviral, and antimicrobial activities; it is also used to treat hyperlipidemia and hypoglycemia, and it has free radical scavenging effects [2, 3]. In this paper, the flavonoids of Pu-erh raw tea are studied, and 13 flavonoids were isolated by means of column chromatography on silica gels. Their structures were elucidated by analysis of spectral data and comparison with literature data. Pu-erh raw tea (about 3 kg) was extracted three times with 70% ethanol for 1.5 h by reflux. The solvents were removed under reduced pressure to give a crude extract (836 g). The aqueous suspension of the extract was partitioned successively with light petroleum, EtOAc, and n-BuOH, resulting in
Chemistry of Natural Compounds – Springer Journals
Published: Jun 6, 2018
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