CHLOROGENIC ACIDS AND PURINE ALKALOIDS CONTENTS OF MATE (ILEX, PARAGUARIENSIS) LEAF AND BEVERAGE

被引：94

作者：

CLIFFORD, MN ^{[1
]}

RAMIREZMARTINEZ, JR ^{[1
]}

机构：

[1] UNIV NACL EXPTL TACHIRA,DEPT BIOQUIM,SAN CRISTOBAL,VENEZUELA

来源：

FOOD CHEMISTRY | 1990年 / 35卷 / 01期

关键词：

D O I：

10.1016/0308-8146(90)90126-O

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Five samples of Maté leaf have been analysed for chlorogenic acids, caffeine and theobromine, and found to comprise two distinct categories of product. Category 1 produced brown extracts and infusions with relatively small contents of alkaloids and total chlorogenic acids whereas Category 2 produced green extracts and infusions with larger total alkaloids contents and much larger total chlorogenic acids contents. The green Maté samples contained a quercetin glycoside, and were a convenient source from which to isolate 3-caffeoylquinic acid and 3,5-dicaffeoylquinic acid. Neither condensed nor hydrolysable tannins were detected. © 1989.

引用

页码：13 / 21

页数：9

共 23 条

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[9] CHARACTERIZATION OF CAFFEOYLFERULOYLQUINIC ACIDS BY SIMULTANEOUS ISOMERIZATION AND TRANS-ESTERIFICATION WITH TETRAMETHYLAMMONIUM HYDROXIDE
CLIFFORD, MN
KELLARD, B
BIRCH, GG
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[10] CHARACTERIZATION OF CHLOROGENIC ACIDS BY SIMULTANEOUS ISOMERIZATION AND TRANS-ESTERIFICATION WITH TETRAMETHYLAMMONIUM HYDROXIDE
CLIFFORD, MN
KELLARD, B
BIRCH, GG
[J]. FOOD CHEMISTRY, 1989, 33 (02) : 115 - 123

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