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

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タイトル: A new catechin oxidation product and polymeric polyphenols of post-fermented tea
著者: Jiang, He-yuan / Shii, Takuya / Matsuo, Yosuke / Tanaka, Takashi / Jiang, Zhi-Hong / Kouno, Isao
発行日: 2011年12月
出版者: Elsevier
引用: Food Chemistry, 129(3), pp.830-836; 2011
抄録: 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 13C 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.
キーワード: Catechin / Oxidation / Polyphenol / Post-fermented tea / Tea
URI: http://hdl.handle.net/10069/25589
ISSN: 03088146
DOI: 10.1016/j.foodchem.2011.05.031
権利: Copyright © 2011 Elsevier Ltd All rights reserved.
資料タイプ: Journal Article
原稿種類: author
出現コレクション:050 学術雑誌論文

引用URI : http://hdl.handle.net/10069/25589



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