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Production Mechanisms of Black Tea Polyphenols
http://hdl.handle.net/10069/40456
http://hdl.handle.net/10069/404563b01e234-4fdc-4c97-940d-d6bd36290f1c
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
CPBul68_1131.pdf (1.8 MB)
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| Item type | 学術雑誌論文 / Journal Article(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2020-12-22 | |||||
| タイトル | ||||||
| タイトル | Production Mechanisms of Black Tea Polyphenols | |||||
| 言語 | ||||||
| 言語 | eng | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | black tea | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | catechin oxidation | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | theacitrin | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | theaflavin | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | thearubigin | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | theasinensin | |||||
| 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 |
Tanaka, Takashi
× Tanaka, Takashi× Matsuo, Yosuke |
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| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | Black tea accounts for 70-80% of world tea production, and the polyphenols therein are produced by enzymatic oxidation of four tea catechins during tea fermentation. However, only limited groups of dimeric oxidation products, such as theaflavins, theasinensins, and theacitrins, have been isolated from black tea and chemically characterized. This is largely because of the complexity and heterogeneity of the oxidation products. To determine structures and production mechanisms of uncharacterized black tea polyphenols,in vitro model fermentation experiments using pure catechins and polyphenol oxidase have been applied, and basic oxidation mechanisms have been established. Contemporary methods, such as LC-MS, are also effective to identify catechin oxidation products in black tea. Despite ongoing efforts, almost 60% of the solids in black tea infusion remain uncharacterized. These compounds include the so-called thearubigins, which are a heterogeneous mixture of uncharacterized catechin oxidation products with oligomeric structures. This review summarizes the current knowledge of the production mechanisms of representative black tea polyphenols and presents recent progress in characterization of thearubigins. |
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| 書誌情報 |
Chemical and Pharmaceutical Bulletin 巻 68, 号 12, p. 1131-1142, 発行日 2020-12-01 |
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| 出版者 | ||||||
| 出版者 | 日本薬学会 | |||||
| 出版者別言語 | ||||||
| 値 | The Pharmaceutical Society of Japan | |||||
| ISSN | ||||||
| 収録物識別子タイプ | ISSN | |||||
| 収録物識別子 | 00092363 | |||||
| EISSN | ||||||
| 収録物識別子タイプ | ISSN | |||||
| 収録物識別子 | 13475223 | |||||
| DOI | ||||||
| 関連タイプ | isIdenticalTo | |||||
| 識別子タイプ | DOI | |||||
| 関連識別子 | 10.1248/cpb.c20-00295 | |||||
| 権利 | ||||||
| 権利情報 | c 2020 The Pharmaceutical Society of Japan | |||||
| 著者版フラグ | ||||||
| 出版タイプ | VoR | |||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
| 引用 | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | Chemical & pharmaceutical bulletin, 68(12), pp.1131-1142; 2020 | |||||
