Phenolic antioxidants from green tea produced from Camellia taliensis
Gao, Da-Fang1,2; Zhang, Ying-Jun1; Yang, Chong-Ren1; Chen, Ke-Ke1; Jiang, Hong-Jian3
2008-08-27
发表期刊JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
ISSN0021-8561
卷号56期号:16页码:7517-7521
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.
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
学科领域Agriculture ; Multidisciplinary ; Chemistry ; Applied ; Food Science & Technology
DOI10.1021/jf800878m
收录类别SCI
语种英语
WOS研究方向Agriculture ; Chemistry ; Food Science & Technology
WOS类目Agriculture, Multidisciplinary ; Chemistry, Applied ; Food Science & Technology
WOS记录号WOS:000258633700107
引用统计
被引频次:27[WOS]   [WOS记录]     [WOS相关记录]
文献类型期刊论文
条目标识符http://ir.kib.ac.cn/handle/151853/1805
专题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.
条目包含的文件
文件名称/大小 文献类型 版本类型 开放类型 使用许可
201110260003.pdf(274KB) 开放获取--请求全文
个性服务
推荐该条目
保存到收藏夹
查看访问统计
导出为Endnote文件
谷歌学术
谷歌学术中相似的文章
[Gao, Da-Fang]的文章
[Zhang, Ying-Jun]的文章
[Yang, Chong-Ren]的文章
百度学术
百度学术中相似的文章
[Gao, Da-Fang]的文章
[Zhang, Ying-Jun]的文章
[Yang, Chong-Ren]的文章
必应学术
必应学术中相似的文章
[Gao, Da-Fang]的文章
[Zhang, Ying-Jun]的文章
[Yang, Chong-Ren]的文章
相关权益政策
暂无数据
收藏/分享
所有评论 (0)
暂无评论
 

除非特别说明,本系统中所有内容都受版权保护,并保留所有权利。