New degradation mechanism of black tea pigment theaflavin involving condensation with epigallocatechin-3-O-gallate
文献类型：期刊论文
| 作者 | Tanaka,Takashi; Yasumatsu,Miho; Hirotani,Mayu; Matsuo,Yosuke; Li,Na; Zhu,Hong-Tao; Saito,Yoshinori; Ishimaru,Kanji; Zhang,Ying-Jun
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| 刊名 | FOOD CHEMISTRY
 |
| 出版日期 | 2022 |
| 卷号 | 370页码:131326 |
| 关键词 | Black tea Theaflavin Epigallocatechin-3-O-gallate Theanaphthoquinone Thearubigin EPICATECHIN GALLATE ENZYMATIC OXIDATION THEASINENSIN-A THEARUBIGINS POLYPHENOL EXTRACT CATECHINS FRACTION TANNINS DIMERS |
| ISSN号 | 0308-8146 |
| DOI | 10.1016/j.foodchem.2021.131326 |
| 英文摘要 | Theanaphthoquinone (TNQ) is the initial and main oxidation product of theaflavin, a representative black tea pigment. Nevertheless, TNQ is virtually undetected in the high-performance liquid chromatography analysis of black tea leaves using photodiode array detection. To elucidate the degradation mechanism of theaflavin in the black tea production process, this study investigated the reaction of TNQ with epigallocatechin-3-O-gallate (EGCg), which is the most abundant polyphenol in tea leaves. In citrate-phosphate buffer solution at pH 6 and room temperature, TNQ reacted nonenzymatically with EGCg to afford three products, whose structures were determined on the basis of spectroscopic data. The results indicated that the double bond of the ortho-naphthoquinone moiety in TNQ reacted with the autoxidation product of EGCg. This study demonstrates novel reactions occurring in the process of theaflavin degradation, which might be involved in the formation of thearubigins, the major black tea pigments composing oligomeric catechin oxidation products. |
| WOS记录号 | WOS:000710508700011 |
| 源URL | [http://ir.kib.ac.cn/handle/151853/73282]  |
| 专题 | 中国科学院昆明植物研究所 |
| 作者单位 | 1.Saga Univ, Fac Agr, Dept Appl Biol Sci, 1 Honjo, Saga 8408502, Japan 2.Nagasaki Univ, Grad Sch Biomed Sci, 1-14 Bunkyo Machi, Nagasaki 8528521, Japan 3.Nagasaki Univ, Sch Pharmaceut Sci, 1-14 Bunkyo Machi, Nagasaki 8528521, Japan 4.Chinese Acad Sci, Kunming Inst Bot, State Key Lab Phytochem & Plant Resources West Ch, Kunming 650201, Yunnan, Peoples R China |
| 推荐引用方式 GB/T 7714 | Tanaka,Takashi,Yasumatsu,Miho,Hirotani,Mayu,et al. New degradation mechanism of black tea pigment theaflavin involving condensation with epigallocatechin-3-O-gallate[J]. FOOD CHEMISTRY,2022,370:131326. |
| APA | Tanaka,Takashi.,Yasumatsu,Miho.,Hirotani,Mayu.,Matsuo,Yosuke.,Li,Na.,...&Zhang,Ying-Jun.(2022).New degradation mechanism of black tea pigment theaflavin involving condensation with epigallocatechin-3-O-gallate.FOOD CHEMISTRY,370,131326. |
| MLA | Tanaka,Takashi,et al."New degradation mechanism of black tea pigment theaflavin involving condensation with epigallocatechin-3-O-gallate".FOOD CHEMISTRY 370(2022):131326. |
入库方式： OAI收割
来源：昆明植物研究所
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