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Oligomerization mechanism of tea catechins during tea roasting
http://hdl.handle.net/10069/38867
http://hdl.handle.net/10069/388673bd9c620-9f3a-4931-aff7-b05306bcd34f
名前 / ファイル | ライセンス | アクション |
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FoodChem285_252.pdf (463.1 kB)
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Item type | 学術雑誌論文 / Journal Article(1) | |||||
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公開日 | 2020-07-01 | |||||
タイトル | ||||||
タイトル | Oligomerization mechanism of tea catechins during tea roasting | |||||
言語 | ||||||
言語 | eng | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | roasted tea | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | catechin | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | sugar | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | methylglyoxal | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | dihydroxyacetone | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | phloroglucinol | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | polyphenol | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | journal article | |||||
著者 |
Morikawa, Hitomi
× Morikawa, Hitomi× Okuda, Keita× Kunihira, Yuji× Inada, Aoi× Miyagi, Chika× Matsuo, Yosuke× Saito, Yoshinori× Tanaka, Takashi |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | Roasting of green tea causes oligomerization of tea catechins, which decreases the astringency. The aim of this study was to elucidate the oligomerization mechanism. The 13C NMR spectrum of the oligomer fraction showed signals arising from catechin and sugar residues. Heating of epigallocatechin-3-O-gallate with 13C-labeled glucose (150 °C for 2 h) suggested that condensation of sugars with catechin A-rings caused the oligomerization. The dimeric product obtained by heating for a shorter period (30 min)suggested cross-linking occurred between sugars and catechin A-rings. Furthermore, heating of phloroglucinol, a catechin A-ring mimic, with glucose, methylglyoxal, and dihydroxyacetone, confirmed that the basic mechanism included reaction of the catechin A-ring methine carbons with carbonyl carbons of glucose and their pyrolysis products. |
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書誌情報 |
Food Chemistry 巻 285, p. 252-259, 発行日 2019-07-01 |
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出版者 | ||||||
出版者 | Elsevier Ltd. | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 03088146 | |||||
DOI | ||||||
関連タイプ | isVersionOf | |||||
識別子タイプ | DOI | |||||
関連識別子 | 10.1016/j.foodchem.2019.01.163 | |||||
権利 | ||||||
権利情報 | c2019, Elsevier. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/ | |||||
著者版フラグ | ||||||
出版タイプ | AM | |||||
出版タイプResource | http://purl.org/coar/version/c_ab4af688f83e57aa | |||||
引用 | ||||||
内容記述タイプ | Other | |||||
内容記述 | Food Chemistry, 285, pp.252-259; 2019 |