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Novel Oxidation Oligomer of Chlorogenic Acid and (-)-Epigallocatechin and Its Quantitative Analysis during the Processing of Keemun Black Tea.

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第一作者： Guoping,Lai

第一单位： 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.

作者： Guoping,Lai ^[1] ; Mingchun,Wen ^[1] ; Zongde,Jiang ^[1] ; Feng,Zhou ^[1] ; Hui-Xia,Huo ^[2] ; Mengting,Zhu ^[1] ; Zisheng,Han ^[3] ; Zixin,Zhao ^[1] ; Chi-Tang,Ho ^[3] ; Liang,Zhang ^[1]

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] Modern Research Center for Traditional Chinese Medicine, Beijing Research Institute of Chinese Medicine, Beijing University of Chinese Medicine, Beijing 100029, China. ^[2] Department of Food Science, Rutgers University, New Brunswick, New Jersey 08901, United States. ^[3]

关键词 (?)-epigallocatechin Keemun black tea chlorogenic acid chromogenic product enzymatic oxidation

医学主题词茶(Tea);绿原酸(Chlorogenic Acid);儿茶素(Catechin);山茶(Camellia sinensis);氧化还原(Oxidation-Reduction)

DOI 10.1021/acs.jafc.3c04571

PMID 37816159

发布时间 2023-11-12

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