Comparative study on component analysis and in vitro functional effects of Xiaguan raw and ripe bowl tea

By LC-MS analysis, twelve kinds of components were found in both Xiaguan raw and ripe bowl tea, they weregallic acid, epigallocatechin, catechin, caffeine, epicatechin, epigallocatechin gallate, epicatechin gallate, quercetin- 3- galactoside, kaempferol- 3- rutinoside, kaempferol- 3- glucoside, quercetin, and lutein. After fermentation, resorcylic acid and kaempferol were only found in ripe Xiaguan bowl tea, and the gallic acid and quercetin concentrations were increased in ripe Xiaguan bowl tea. By the functional components increasing, ripe Xiaguan bowl tea showed the better antioxidant, antimutagenicity and anticancer effects than raw Xiaguan bowl tea in using in vitro experiments.