Phenolic antioxidants from green tea produced from Camellia taliensis
文献类型：期刊论文
| 作者 | Gao, Da-Fang1,2; Zhang, Ying-Jun1 ; Yang, Chong-Ren1; Chen, Ke-Ke1; Jiang, Hong-Jian3
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| 刊名 | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
 |
| 出版日期 | 2008-08-27 |
| 卷号 | 56期号:16页码:7517-7521 |
| 关键词 | Camellia Taliensis Green Tea Hydrolyzable Tannins Phenolic Antioxidants 1 Hplc Analysis 2-di-o-galloyl-4 6-o-(s)-hexahydroxydiphenoyl-beta-d-glucopyranose |
| ISSN号 | 0021-8561 |
| DOI | 10.1021/jf800878m |
| 文献子类 | Article |
| 英文摘要 | The chemical constituents of green tea prepared from the leaves of Camellia taliensis (W. W. Smith) Melchior (Theaceae) were investigated for the first time. Of these, 19 phenolic compounds including 8 hydrolyzable tannins (1-8), 6 catechin derivatives (9-14), 3 quinic acid aromatic esters (15-17), and 2 simple phenolics (18, 19) were identified, along with caffeine (20). Their antioxidant activities were evaluated by DPPH radical scavenging and tyrosinase inhibitory assays. Moreover, the chemical composition was compared with that in the cultivated tea plant, C. sinensis var. assamica, by HPLC analysis. It was noted that C. taliensis has similar chemical features with the cultivated tea plant; that is, both of them contain rich flavan-3-ols and caffeine. In addition, there are abundant hydrolyzable tannins as specific characteristic constituents contained in the leaves of C. taliensis. Therein, 1,2-di-O-galloyl-4,6-O-(S)-hexahydroxydiphenoyl-beta-D-glucopyranose (8), as a major compound in C. taliensis, showed remarkable antioxidant activity. The results suggested that C. taliensis could be a valuable plant resource for the production of tea. |
| 学科主题 | Agriculture ; Multidisciplinary ; Chemistry ; Applied ; Food Science & Technology |
| WOS关键词 | GALLIC ACID ; TANNINS ; FLAVONOIDS ; POLYPHENOLS ; GALLATE ; PROANTHOCYANIDINS ; FLAVAN-3-OL ; INHIBITION ; EXTRACTS ; RHUBARB |
| WOS研究方向 | Agriculture ; Chemistry ; Food Science & Technology |
| 语种 | 英语 |
| WOS记录号 | WOS:000258633700107 |
| 公开日期 | 2011-11-24 |
| 源URL | [http://ir.kib.ac.cn:8080/handle/151853/1805]  |
| 专题 | 昆明植物研究所_植物化学与西部植物资源持续利用国家重点实验室 |
| 作者单位 | 1.Chinese Acad Sci, Kunming Inst Bot, State Key Lab Phytochem & Plant Resources W China, Kunming 650204, Peoples R China 2.Chinese Acad Sci, Grad Univ, Beijing 100049, Peoples R China 3.Tea Adm Off Govt Lincang City, Lincang 677000, Yunnan Province, Peoples R China |
| 推荐引用方式 GB/T 7714 | Gao, Da-Fang,Zhang, Ying-Jun,Yang, Chong-Ren,et al. Phenolic antioxidants from green tea produced from Camellia taliensis[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2008,56(16):7517-7521. |
| APA | Gao, Da-Fang,Zhang, Ying-Jun,Yang, Chong-Ren,Chen, Ke-Ke,&Jiang, Hong-Jian.(2008).Phenolic antioxidants from green tea produced from Camellia taliensis.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,56(16),7517-7521. |
| MLA | Gao, Da-Fang,et al."Phenolic antioxidants from green tea produced from Camellia taliensis".JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 56.16(2008):7517-7521. |
入库方式： OAI收割
来源：昆明植物研究所
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