Quantitative changes in monosaccharides of Keemun black tea and qualitative analysis of theaflavins-glucose adducts during processing.

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作者： Mingchun,Wen ^[1] ; Yuqing,Cui ^[1] ; Cai-Xia,Dong ^[2] ; Liang,Zhang ^[3]

作者单位： State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China. ^[1] Tianjin Key Laboratory on Technologies Enabling Development of Clinical Therapeutics and Diagnosis, School of Pharmacy, Tianjin Medical University, Tianjin 300070, China. ^[2] State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China. Electronic address: zhli2091@sina.com. ^[3]

关键词 Adduct Caramelization D-glucose Drying Monosaccharides Theaflavins

主题词双黄酮类(Biflavonoids);儿茶素(Catechin);葡萄糖(Glucose);单糖类(Monosaccharides);茶(Tea)

DOI 10.1016/j.foodres.2021.110588

PMID 34507733

发布时间 2021-10-18

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