Analysis of proanthocyanidins in tea samples .1. LC-MS results

被引:29
作者
Kiehne, A [1 ]
Lakenbrink, C [1 ]
Engelhardt, UH [1 ]
机构
[1] TECH UNIV CAROLO WILHELMINA BRAUNSCHWEIG,INST LEBENSMITTELCHEM,D-38106 BRAUNSCHWEIG,GERMANY
来源
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY | 1997年 / 205卷 / 02期
关键词
proanthocyanidins; tea; HPLC-MS;
D O I
10.1007/s002170050144
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
At least 12 proanthocyanidins could be identified in green tea samples by means of HPLC-MS and HPLC-DAD after a clean-up procedure including polyamide column chromatography. The fragmentation pattern under thermospray conditions is briefly discussed. Epiafzelechin gallate-epicatechin gallate (EAG-ECG), which has not been described before, was tentatively identified. Two different dimers with another MS-fragmentation pattern in black tea samples were tentatively identified as bisflavanols A and B.
引用
收藏
页码:153 / 157
页数:5
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