期刊
TETRAHEDRON
卷 59, 期 40, 页码 7939-7947出版社
PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.tet.2003.08.025
关键词
theasinensin; oxidation; epigallocatechin gallate; black tea; polyphenol
Theasinensins A and D are B,B'-linked dimers of (-)-epigallocatechin 3-O-gallate connected through R and S biphenyl bonds, respectively, and are major constituents of black tea. Enzymatic oxidation of epigallocatechin 3-O-gallate produced dehydrotheasinensin A, and the structure was shown to be equivalent to an o-quinone of theasinensin A. When the aqueous solution of dehydrotheasinensin A was heated, theasinensin D was produced along with galloyl oolongtheanin. On the other hand, dehydrotheasinensin A was converted to theasinensins A and D along with oxidation products in phosphate buffer at pH 6.8 at room temperature. The results strongly suggested that theasinensins in black tea were produced by oxidation-reduction dismutation of dehydrotheasinensin. (C) 2003 Elsevier Ltd. All rights reserved.
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