New phenolic compounds from Camellia sinensis L. leaves fermented with Aspergillus sp.

作者：Wulandari Rani Agustina; Amano Masami; Yanagita Teruyoshi; Tanaka Takashi; Kouno Isao; Kawamura Denbei; Ishimaru Kanji^*

来源：Journal of Natural Medicines, 2011, 65(3-4): 594-597.

DOI：10.1007/s11418-011-0515-0

• Camellia sinensis L.
• Aspergillus
• Fermented tea
• Phenol
• Teadenol

Two new phenolic compounds, teadenol A (1) and teadenol B (2), were isolated from tea (Camellia sinensis L.) leaves fermented with Aspergillus sp. (PK-1, FARM AP-21280). The chemical structures of 1 and 2 were elucidated based on the analyses of their spectroscopic data. The absolute configurations of the structures of 1 and 2 were also certified by their biosynthetic preparation in the treatment of tea catechins with Aspergillus sp.

• 出版日期2011-7