Abstract:

The components of Pu-erh ethyl acetate extract (PEE), butyl alcohol extract (PBE) and residual water extract
(PRWE) from Pu-erh tea water extract (PWE) and their antioxidant activities were studied. The results showed that the content
of total catechins followed the order: PEE (73.79%) ＞ PBE (34.93%) ＞ PWE (32.49%) ＞ PRWE (13.54%), and that aflavins
and gallic acid were mainly concentrated in PEE, except for thearubigin in PBE. PWE had strong antioxidant activity. PEE and
PRWE exhibited the most powerful scavenging activity against O2
–• and •OH, respectively. The possible mechanism for the
scavenging effect of Pu-erh tea extracts against •OH seemed different from O2
–•. The former could be caused by multiple active
factors such as GA, catechins and TF, but the latter by TB or other substances. It is possible to obtain functional Pu-erh tea
containing active factors against different free radicals (especially •OH) via controlling the fermentation process.

Key words: Pu-erh tea, extracts, chemical components, antioxidant action