Gallic Acid Sigma CAS 149-91-7

In the 35 Yunnan Pu-erh tea samples tested, the content of gallic acid ranged from 1.608 mg/g to 20.72 mg/g, with an average content of 9.01 mg/g. The average content of Gallic Acid Sigma in Pu-erh tea is relatively high, with 16 samples (accounting for 45.71% of the total samples) containing more than 10 mg/g; 1.608=12.88).
During the piling process, the fermentation of microorganisms played a decisive role in the formation of the quality of Yunnan Pu-erh tea, and produced some aromatic compounds that affected the quality and flavor of Pu-erh tea. Studies have found that some microorganisms can effectively degrade hydrolyzed tannins and promote the formation of Gallic Acid Sigma. Therefore, the content of gallic acid in Pu-erh tea has a certain relationship with the ability of the microbial population to degrade hydrolyzed tannins. Due to the differences in microbial population and quantity in the post-fermentation process, in addition, the activity of microorganisms will be affected by many factors such as the climatic conditions of the production area, the temperature and humidity of the heap, and the turning time, resulting in many problems in the post-fermentation process of Pu-erh tea. All factors may lead to differences in the chemical composition of Gallic Acid Sigma and other inclusions among Pu-erh tea samples.

The Gallic Acid Sigma content changed obviously during the piling process of sun-dried green tea. The gallic content in the raw materials of sun-dried tea from four different origins is not much different (about 5 mg/g). Compared with the raw materials of sun-dried tea, the content of gallic acid in the finished products of Baoshan and Lincang’s Chudui Pu’er teas increased significantly, which is consistent with the research reports in the literature; while the content of gallic acid in the finished products of Wenshan and Dali’s Chudui Pu’er teas was different from that of the raw materials. Not much. Although the increase of gallic acid was the most obvious after the first doubling of the sun-dried green tea raw materials from the four origins, it was found in the test that the raw materials of the sun-dried hair tea from Baoshan and Lincang could still increase by 60.97% and 16.67% respectively after the second doubling. The possible reason for the increase of Gallic Acid Sigma content in the early stage of the piling process is that, on the one hand, the gallic tannin contained in the sun-dried green tea is decomposed under the action of tannase secreted by microorganisms, resulting in the production of gallic acid. On the other hand, although most catechins undergo oxidative polymerization, a small number of ester catechins (such as EGCG) may also undergo hydrolysis to produce Gallic Acid Sigma; the combined effect of these two aspects may lead to an increase in the content of gallic acid. high.

Gallic Acid Sigma itself has a significant antioxidant effect, and also has many effects such as anti-tumor, killing trypanosomes, protecting the liver and anti-hepatitis B virus. Recent studies have pointed out that gallic acid may be an effective effect of Pu-erh tea in inhibiting the synthesis of cholesterol in HepG2 cell lines. one of the ingredients. On the general level, the content of gallic acid (9.01 mg/g) in Pu-erh tea is higher than that of other herbal medicines. In this sense, Gallic Acid Sigma is one of the important physiologically active components of Pu-erh tea.
However, in cell experiments, there are some components with strong antioxidant activity (such as PE8 component) that do not contain Gallic Acid Sigma. Therefore, there may be some potential unidentified special components in Pu-erh tea, such as derivatives of gallic acid and secondary metabolites of microorganisms, which play a more important role than Gallic Acid Sigma. Proving the existence of these components and isolating and identifying the structures of these compounds are urgent problems to be solved at present.