Page 51 - 《华中农业大学学报（自然科学版）》2025年第6期

第 6 期 王藤 等：普洱熟茶后发酵酚类物质变化研究进展 45

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Progress on changes in phenolic compounds during

post⁃fermentation of ripened Puer tea

1,2
1,2
1
1,2
WANG Teng ,CHEN Qiuyue ,SHA Gen ,MA Yan ,ZHAO Ming 1,2
1.College of Agriculture and Biotechnology & College of Tea Science，
Yunnan Agricultural University， Kunming 650201， China；
2.National & Local Joint Engineering Research Center on Germplasm lnnovation & Utilization of Chinese
Medicinal Materials in Southwestern China， Yunnan Agricultural University， Kunming 650201， China

Abstract The unique quality and health benefits of ripened Puer tea stem from its microbial post -fer⁃
mentation process. Phenolic compounds undergo significant transformation during this process to form the
material basis for their flavor and functional characteristics. This article reviews the changes in phenolic
compounds including catechins degraded by microbial extracellular enzymes and converted into gallic acid，
theaflavins， and novel biologically active derivatives such as Puer catechins， carboxymethylated catechins，
and Teadenol A through the oxidation， polymerization， cleavage， and other reactions during the fermenta⁃
tion process of ripened Puer tea to study the changes in phenolic compounds during the fermentation pro⁃
cess of ripened Puer tea and analyze the mechanism of quality formation. The total amount of flavonoids re⁃
mains stable， and the hydrolysis of glycoside in flavonoids releases quercetin and other aglycones. The com⁃
position of phenolic acids changes significantly， with an increase in the content of gallic acid and tannic acid
further being metabolized into aroma-contributing compounds like methoxybenzenes. Furthermore， theafla⁃
vins and thearubigins formed during fermentation are subsequently converted into theabrownins via enzymat⁃
ic polymerization and complexation with non-phenolic components such as polysaccharides and proteins.
These transformations underpin the characteristic reddish-brown infusion color， mellow taste， and distinc⁃
tively aged flavor of ripened Puer tea and are closely associated with its health benefits including the regula⁃
tion of gut microbiota， antioxidant activity， and metabolic modulation. Studies in the future should inte⁃
grate multi-omics to deeply analyze the interactions between microorganisms and phenolic metabolism， ac⁃
curately identify the structure-activity relationships of key bioactive derivatives to comprehensively elucidate
the quality formation and functional characteristics of ripened Puer tea.
Keywords ripened Puer tea； post-fermentation； phenolic compounds； microbial metabolism； quali⁃
ty formation
（责任编辑：张志钰）