The Functional Constituents of Xiaguan Xiaotuocha and Its Hypolipidemic Effect

ZHAO Zhen-jun1,LIU Qin-jin2(1.College of Horticulture and Landscape Architecture,Yangtze University,Jingzhou 434023,Hubei,China; 2.College of Food Science,Southwest University,Beibei 400716,Chongqing,China)

Xiaguan Xiaotuocha;functional costituents;hypolipidemic effect

The functional constituents of raw and fermented Xiaguan Xiaotuocha were analyzed by high-performance liquid chromatography.The hyperlipidemia model was established by feeding Kunming mouse with high fat feed.The effect of Xiaotuocha on the changes of liver index and serum lipid index including lipid constituents and arteriosclerosis index of mouse were observed.The results showed that the content of functional constituents including water extract,tea polyphenol,ester type catechins(EGCG,ECG,GCG) and non-ester type catechins(EGC,DL-C,EC) in raw Xiaotuocha were higher than in fermented Xiaotuocha.The fermented Xiaotuocha had higher gallic acid content than raw Xiaotuocha;and lovastatin could be detected in fermented Xiaotuocha.Xiaguan Xiaotuocha could decrease the liver index and triglyceride(TC),total cholesterol(TG),low density lipoprotein cholesterin(LDL-C),and atherogenic index(LDL-C/HDL-C) in serum significantly,while increase the content of high density lipoprotein cholesterin(HDL-C).Xiaguan Xiaotuocha contained important functional constituents such as tea polyphenol,catechins,lovastatin and so on,thus was worth popularizing extensively as a hypolipidemic and healthy beverage.