A large number of black tea polyphenols remain uncharacterized because of the complexity of catechin oxidation reactions that occur during tea fermentation. In the course of our studies on black tea polyphenols, we examined the enzymatic degradation of theaflavins, which are black tea pigments having a benzotropolone chromophore. Oxidation of theaflavin with peroxidase afforded a new product named theacoumarin A together with known pigment theanaphthoquinone. The structure of the new compound was determined by spectroscopic examination and a production mechanism via theanaphthoquinone is proposed.
雑誌名
Tetrahedron Letters
巻
56
号
36
ページ
5099 - 5102
発行年
2015-09-02
出版者
Elsevier Limited
ISSN
00404039
DOI
10.1016/j.tetlet.2015.07.037
権利
c 2015 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/
Oxidation mechanism of black tea pigment theaflavin by peroxidase
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