Progress in the analysis of selected tea constituents over the past 20 years

被引：36

作者：

Stodt, Ulf ^{[1
]}

Engelhardt, Ulrich H. ^{[1
]}

机构：

[1] TU Braunschweig, Inst Food Chem, D-38106 Braunschweig, Germany

来源：

FOOD RESEARCH INTERNATIONAL | 2013年 / 53卷 / 02期

关键词：

Camellia sinensis; Tea; Flavonoids; Chromatography; Hyphenated methods; PERFORMANCE LIQUID-CHROMATOGRAPHY; PU-ERH TEAS; CAMELLIA-SINENSIS L; GREEN TEA; BLACK TEA; PHENOLIC-COMPOUNDS; MASS-SPECTROMETRY; GALLIC ACID; ANTIOXIDANT ACTIVITY; OOLONG TEA;

D O I：

10.1016/j.foodres.2012.12.052

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Modern chromatographic and hyphenated methods have driven a progress in the analysis of tea constituents. Mass spectrometric work using sophisticated techniques has opened a new game in thearubigin research in black tea and also in understanding the bioavailability and the metabolic fate of major compounds, especially catechins in green tea. The analytical tools are available now. Compositional data generated using the same extraction and the same validated methodology are still scarce. There are also not too many quantitative data around for e.g. flavonol glycosides, proanthocyanidins, and theaflavins. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：636 / 648

页数：13

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