HPLC Fingerprint Chromatography And Antioxidant Activities Of Of Pu-er Tea

Yunnan as the center of the origin of tea in the world has a long history of making tea.Pu’er tea is made from the leaves Camellia assamica Chang by cranking, rolling and drying processes.Pu’er tea can be classified by raw Pu-erh and rape Pu-erh tea according to the fermentation process.When fresh leaves of C.assamica (Mast).Chang are processed by prolonged bacteria and fungal fermentation in a warm humid environment under controlled conditions, ripe Pu-erh Tea will be produced. Raw tea is fermented by aging under natural preservation conditions.Pu-erh tea have presently attracted the attention of consumers and researchers due to their healthcare effects. But there are few studies on the quality control of Pu-erh tea.Even the concept of Pu-erh tea is not very familiar to people.Recent massive fluctuations in the price of Pu-erh tea stress the urgent need for a comprehensive and in-depth study.Thirty Pu-erh Tea samples were used in this study., and the standard of similarity evaluation system for chromatographic fingerprint of Chinese materia medica was used to establish the fingerprint chromatography of Pu-er raw tea.Therewas great difference in HPLC chromatograms between Pu-er raw tea and ripe tea.This method is simple,accurate,and can be applied to the quality control of Pu-er tea.Total Phenolic Content (TPC) OF Pu-erh Tea was determined by Folin-Ciaocalteu assay while antioxidant activities were determined by Ferric Reducing Antioxidant Power(FRAP),1,1-Diphenyl-2-2picrylhydrazyl(DPPH) assays and2,2’-azin-bis(ethyl-benzthiazoline-6-sulfonic acid (ABTS+) assays.Results showed that the content of catechin andTotal Phenolic Content (TPC)of raw Pu-erh tea were significantly higher than raped Pu-erh tea. And the ability of scavenging DPPH and ABTS+of raw Pu-erh tea were higher than raped Pu-erh tea.The FRAP values of rape Pu-erh tea is lower than the raw Pu-erh tea.