Peroxidase-mediated oxidation of catechins

被引：34

作者：

Sang S. ^{[1
]}

Yang C.S. ^{[1
]}

Ho C.-T. ^{[2
]}

机构：

[1] Department of Chemical Biology, Ernest Mario School of Pharmacy, Rutgers University, Piscataway, NJ 08854-8020

[2] Department of Food Science, Rutgers University, New Brunswick, NJ 08901-8520

来源：

Phytochemistry Reviews | 2004年 / 3卷 / 1-2期

基金：

美国国家卫生研究院;

关键词：

Black tea; Catechins; Dimer; LC/MS/MS; Oxidation; Peroxidase; Tetramer; Theaflavin; Thearubigin; Trimer;

D O I：

10.1023/B:PHYT.0000047794.45076.7c

中图分类号：

学科分类号：

摘要：

Theaflavins and thearubigins are major pigments in black tea, and they are produced by oxidation and polymerization of flavan-3-ols (catechins) during tea fermentation. In the course of studies on the mechanism of black tea polyphenol formation, we have systematically studied peroxidase-mediated oxidation of tea catechins. Individual catechins, appropriate pairs of catechins, and the combination of selected catechins and theaflavins have been used as substrates of peroxidase. Different dimers, trimers and a tetramer are formed. This work has led to the characterization of some of the new trimers in black tea by LC/ESI-MS/MS. The proposed mechanisms for the peroxidase-mediated reaction are discussed. © 2004 Kluwer Academic Publishers.

引用

页码：229 / 241

页数：12

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