In order to reveal the effect of microorganisms on the chemical composition of tea and their lipid-lowering function, Pu'er raw tea (PR) made from sun-dried leaves of Yunnan large-leaf tea cultivars was processed through a period of flowering fermentation mainly facilitated by Eurotium cristatum, and thus converted into flowering Pu'er tea (FP) in the present study. Tea aqueous extracts were successively extracted by chloroform, ethyl acetate and n-butyl alcohol. Afterwards, non-volatile and volatile compounds of PR and FP were identified and compared through high performance liquid chromatography (HPLC) and gas chromatography-mass spectrometer (GC-MS), respectively. Furthermore, high lipid HepG2 cells induced by OA were treated by those extracts of different polar to explore their impact on lipid-lowering. It can be observed that the contents of tea polyphenols (TPs) and amino acids of FP significantly decreased whereas the total amount of flavonoids significantly increased, compared to those of PR. Besides, the ethyl acetate fraction of FP (EAF-FP) was of the most prominent effect on lipid-lowering, and its optium effective concentration was 80 μg/mL.

为了揭示微生物对茶的化学成分及其降脂功能的影响，对云南大叶茶品种晒干叶制成的普'生茶进行了花期发酵。主要是由ist因此在本研究中转化为开花的普'茶（FP）。茶水提取物依次用氯仿，乙酸乙酯和正丁醇提取。之后，分别通过高效液相色谱（HPLC）和气相色谱-质谱仪（GC-MS）鉴定并比较了PR和FP的非挥发性和挥发性化合物。此外，用不同极性的提取物处理了OA诱导的高脂HepG2细胞，以探讨其对降脂的影响。可以观察到，与PR相比，FP中茶多酚（TPs）和氨基酸的含量显着降低，而类黄酮的总量显着增加。此外，FP的乙酸乙酯级分（EAF-FP）对降脂作用最显着，