A polyphenolic pigment from black tea

被引：54

作者：

Davis, AL

Lewis, JR

Cai, Y ^{[1
]}

Powell, C

Davis, AP

Wilkins, JPG

Pudney, P

Clifford, MN

机构：

[1] Unilever Res, Colworth Lab, Sharnbrook MK44 1LQ, Beds, England

[2] Univ Surrey, Sch Biol Sci, Guildford GU2 5XH, Surrey, England

来源：

PHYTOCHEMISTRY | 1997年 / 46卷 / 08期

关键词：

Camellia sinensis; Theaceae; black tea; tea polyphenols; flavanols; catechins; theaflavins; thearubigins; theacitrins; NMR;

D O I：

10.1016/S0031-9422(97)00508-6

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

A yellow polyphenolic compound has been isolated from black tea (fermented leaves of Camellia sinensis) and its structure characterized using a number of spectroscopic techniques. This compound, theacitrin A, represents a new class of polyphenolic pigments in black tea. (C) 1997 Elsevier Science Ltd.

引用

页码：1397 / 1402

页数：6

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