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题名: Phenolic Antioxidants from Green Tea Produced from Camellia crassicolumna Var. multiplex
作者: Liu, Qing1, 2; null(张颖君)1; Yang, Chong-Ren1; Xu, Mei3
刊名: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
关键词: Tea ; Camellia crassicolumna ; phenolic antioxidants ; DPPH ; tyrosinase
英文摘要: Camellia crassicolumna var. multiplex (Chang et Tan) Ming belonging to Camellia sect. Thea (Theaceae), is endemic to the southeastern area of Yunnan province, China, where the leaves have been commonly used for making tea and beverages consumed widely. HPLC analysis showed that there was no caffeine or theophylline contained in the leaves; however, thin layer chromatography (TLC) analysis suggested the abundant existence of phenolic compounds. Further detailed chemical investigation of the green tea produced from the leaves of the plant led to the identification of 18 phenolic compounds, including four flavan-3-ols (1-4), six flavonol glycosides (5-10), three hydrolyzable tannins (11-13), two chlorogenic acid derivatives (114, 15), and three simple phenolic compounds (16-18). The isolated compounds were evaluated for their antioxidant activities by 1,1'diphenyl-2-picrylhydrazyl (DPPH) radical scavenging and tyrosinase inhibitory assays. Most of them exhibited significant DPPH radical scavenging activities, whereas flavan-3-ols and hydrolyzable tannins showed stronger inhibitory activities on tyrosinase. The results suggest that C. crassicolumna could be an ideal plant resource for a noncaffeine beverage.
出版日期: 2009-01-28
卷号: 57, 期号:2, 页码:586-590
DOI标识: 10.1021/jf802974m
语种: 英语
收录类别: SCI
学科分类: Agriculture, Multidisciplinary; Chemistry, Applied; Food Science & Technology
ISSN号: 0021-8561
Citation statistics:
内容类型: 期刊论文
URI标识: http://ir.kib.ac.cn/handle/151853/2867
Appears in Collections:植物化学与西部植物资源持续利用国家重点实验室_期刊论文

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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 Sch, Beijing 100049, Peoples R China
3.Yunnan Acad Agr Sci, Tea Res Inst, Menghai 666200, Peoples R China

Recommended Citation:
Liu, Q; Zhang, YJ; Yang, CR; Xu, M.Phenolic Antioxidants from Green Tea Produced from Camellia crassicolumna Var. multiplex,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2009,57(2):586-590
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