A new catechin oxidation product and polymeric polyphenols of post-fermented tea

文献类型： 外文期刊

第一作者： Jiang, He-yuan

作者： Jiang, He-yuan;Shii, Takuya;Matsuo, Yosuke;Tanaka, Takashi;Kouno, Isao;Jiang, He-yuan;Jiang, Zhi-Hong

作者机构：

关键词： post-fermented tea;catechin;oxidation;tea;polyphenol

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： 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 ~3500.

分类号： TS2

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