Novel Acylated Flavonol Tetraglycoside with Inhibitory Effect on Lipid Accumulation in 3T3-L1 Cells from Lu’an GuaPian Tea and Quantification of Flavonoid Glycosides in Six Major Processing Types of Tea

A novel acylated flavonol tetraglycoside, kaempferol 3-<i>O</i>-[(<i>E</i>)-<i>p</i>-coumaroyl-(1→2)]­[α-l-arabinopyranosyl-(1→3)]­[β-d-glucopyranosyl (1→3)-α-l-rhamnopyranosyl­(1→6)]-β-d-glucopyranoside (camellikaempferoside C, <b>1</b>), together with 2 flavonols and 18 flavone and flavonol glycosides (FGs) (<b>2</b>–<b>21</b>) was isolated from the green tea Lu’an GuaPian (Camellia sinensis L.O. Kuntze). Their structures were identified by spectroscopic and chemical methods. Four acylated FGs (<b>1</b>, <b>7</b>, <b>8</b>, <b>9</b>) were found to inhibit the proliferation and differentiation of 3T3-L1 preadipocytes at concentrations of 25, 50, and 100 μM (<i>P</i> < 0.05). Furthermore, we established a rapid UPLC method to quantify nine FGs in six major processing types of tea. The results showed that dark tea had the highest amount of <b>20</b> (0.70 ± 0.017 mg/g) and black tea had the highest amount of <b>8</b> (0.09 ± 0.012 mg/g), whereas the amounts of <b>10</b> and <b>16</b> basically decreased with the increasing degree of fermentation and could contribute to the discrimination of different processing types of tea