期刊
FOOD CHEMISTRY
卷 129, 期 3, 页码 830-836出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.05.031
关键词
Post-fermented tea; Catechin; Oxidation; Tea; Polyphenol
A new epicatechin oxidation product with a 3,6-dihydro-6-oxo-2H-pyran-2-carboxylic acid moiety was isolated from a commercially available post-fermented tea that is produced by microbial fermentation of green tea. The structure of this product was determined by spectroscopic methods. A production mechanism that includes the oxygenative cleavage of the catechol B-ring of (-)-epicatechin is proposed. In addition, polymeric polyphenols were separated from the post-fermented tea and partially characterised by (13)C NMR spectroscopy and gel-permeation chromatography. The polymers appear to be primarily composed of epigalloacetechin-3-O-gallate and the molecular weight (Mn) of the acetylated form was estimated to be similar to 3500. (C) 2011 Elsevier Ltd. All rights reserved.
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