Chemical Constituents Of Pu-erh Ripe Tea And Panax Japonicus C. A. Mey.

This thesis elaborated the chemical constituents of Pu-erh ripe tea and Panax japonicus C. A. Mey. Fourty-four compounds including thirteen new ones were isolated from the two plants by using varied chromatographic methods and separation techniques. These compounds referred to flavan-3-ols, flavonoids, triterpenoid saponins and phenolic compounds. Their structures were elucidated by the detailed spectroscopic analysis, including1D,2D NMR, UV, and MS techniques. In addition, the chemical and bioactivity researches on the Pu-erh tea were reviewed.Chapter1. The chemical constituents of Pu-erh ripe teaPu-erh ripe tea is one of the mostly consumed teas in recent two decades in China due to its special flavor, taste, and beneficial effects. It was produced through a special post-fermentative process by microbe from Pu-er raw tea, a kind of non-fermented green tea produced from the leaves of Camellia sinensis var. assamica. However, the chemical constituents of Pu-erh ripe tea are thus far not known. In this thesis, we adopted ultrafilter technology to investigate the polyphenols of Pu-erh ripe tea, and detailed reseach on it lead to the identification of thirty-five compounds, including eight new flavan-3-ols, three new flavonoids and a new phenolic acid.Chapter2. The chemical constituents of Panax japonicus C. A. Mey.The rhizome of this Panax japonicus C. A. Mey. has long been known as an oriental traditional plant drug in China, Japan, Korea and Europe. In China, the rhizome of this herb has been recorded in the Chinese Pharmacopoeia and used to clear heat, transform phlegm, and diminish inflammation. Detailed chemical investigation on the rhizome of Panax japonicus C. A. Mey. led to the isolation of nine compounds, including a new minor dammarane triterpenoid saponin. Chapter3. ReviewThe advance of chemical and bioactivity researches on the Pu-erh tea.