Concentrations of teadenols in various Chinese tea products

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  • Ishimaru Kanji
    Faculty of Agriculture, Saga University
  • Kanegae Ayaka
    Faculty of Agriculture, Saga University
  • Sakamoto Arisa
    Faculty of Agriculture, Saga University
  • Nakazono Yoko
    Saga Prefectural Institute of Public Health and Pharmaceutical Research
  • Nakayama Hideyuki
    Saga Prefectural Institute of Public Health and Pharmaceutical Research
  • Yakashiro Ichiro
    Saga Prefectural Institute of Public Health and Pharmaceutical Research
  • Liu Di
    Gold Dharma Tea Culture Co. Ltd. Graduate School of Human and Environmental Studies, Kyoto University
  • Kawamura Denbei
    RIVERSON Co. Ltd.
  • Matsuo Yosuke
    Graduate School of Biomedical Sciences and School of Pharmaceutical Sciences, Nagasaki University
  • Tanaka Takashi
    Graduate School of Biomedical Sciences and School of Pharmaceutical Sciences, Nagasaki University

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Other Title
  • 各種中国茶製品に含まれるteadenol類の含量調査
  • カクシュ チュウゴクチャ セイヒン ニ フクマレル teadenolルイ ノ ガンリョウ チョウサ

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Abstract

Constituents of various Chinese teas (Pu-erh, Liu-bao, Bai and Oolong) and Japanese fermented teas were analyzed with HPLC and HPLC-QTOFMS. Catechins and teadenols were identified in analyzed Pu-erh and Liu-bao tea products. Teadenols were not detected in Bai-tea products, but in Oolong tea products with low amount. Concentration of teadenols in Chinese fermented tea products (Pu-erh and Liu-bao teas) was lower than those in Japanese tea products, which were selectively fermented with Aspergillus sp. This research is the first example of the identification of teadenols from Chinese Pu-erh and Liu-bao tea products.

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