%0 Journal Article
%T Two New Oleanane-Type Triterpenes Isolated from Japanese Post-Fermented Tea Produced by Anaerobic Microbial Fermentation
%A Yong-Lin Huang
%A Sachi Nagai
%A Takashi Tanaka
%A Yosuke Matsuo
%A Yoshinori Saito
%A Isao Kouno
%J Molecules
%D 2013
%I MDPI AG
%R 10.3390/molecules18054868
%X Four triterpenes were isolated from a traditional Japanese tea product produced by anaerobic microbial fermentation of heated green tea leaves (Camellia sinensis). Two of the compounds were novel and characterized by spectroscopic investigation to be 13,26-epoxy-3¦Â,11¦Á-dihydroxyolean-12-one and 3¦Â,11¦Á,13¦Â-trihydroxyolean-12-one. Two known triterpenes were identified as taraxastane-3¦Â,20¦Â-diol and taraxastane-3¦Â,20¦Á-diol. These triterpenes were not detected in the original green tea leaves.
%K post-fermented tea
%K anaerobic fermentation
%K triterpene
%K oleanane
%K Awa-bancha
%U http://www.mdpi.com/1420-3049/18/5/4868