Abstract: The polyphenolic substances in Kudingcha made from Ilex kudingcha C.J. Tseng and green tea made from Camellia sinensis L. were analyzed by high-performance liquid chromatography with diode-array detector (HPLC-DAD). The chromatographic patterns of the two types of tea were distinctively different. The results indicated that the polyphenolic substances in kudingcha might be quite different from those in green tea. In addition, 5 compounds were isolated from kudingcha extract by semi-preparative HPLC and identified as hydroxytyrosol glucoside, 5- caffeoylquinic acid (5-CQA), 3,4-dicaeoylquinic acid (3,4-di-CQA), 3,5-dicaeoylquinic acid (3,5-di-CQA) and 4,5-dicaeoylquinic acid (4,5-diCQA) by mass spectroscopy (MS) and nuclear magnetic resonance (NMR) spectroscopy, respectively. Therefore, the major phenolic compounds in kudingcha made from Ilex kudingcha C.J. Tseng were CQA and its derivatives.

Key words: kudingcha made from Ilex kudingcha C.J. Tseng, polyphenol, purification, structural identification, caffeoylquinic acid