Journal Articles

Characterization of Pu-erh tea using chemical and metabolic profiling approaches

March 19, 2009

Xie, G., Ye, M., Wang, Y., Ni, Y., Su, M., Huang, H., Qiu, M., Zhao, A., Zheng, X., Chen, T., Jia, W.*Characterization of Pu-erh tea using chemical and metabolic profiling approaches, Journal of Agricultural and Food Chemistry, 57, 3046-3054, 2009.

Abstract

In this study, the chemical constituents of pu-erh tea, black tea, and green tea, as well as those of pu-erh tea products of different ages, were analyzed and compared using a chemical profiling approach. Differences in tea processing resulted in differences in the chemical constituents and the color of tea infusions. Human biological responses to pu-erh tea ingestion were also studied by using ultraperformance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-QTOFMS) in conjunction with multivariate statistical techniques. Metabolic alterations during and after pu-erh tea ingestion were characterized by increased urinary excretion of 5-hydroxytryptophan, inositol, and 4-methoxyphenylacetic acid, along with reduced excretion of 3-chlorotyrosine and creatinine. This study highlights the potential for metabonomic technology to assess nutritional interventions and is an important step toward a full understanding of pu-erh tea and its influence on human metabolism.

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