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Identification and Quantification of Free Radical Scavengers in Pu-erh Tea by HPLC-DAD-MS Coupled Online with 2,2'-Azinobis(3-ethylbenzthiazolinesulfonic acid) Diammonium Salt Assay
ZHENG-MING QIAN; JIA GUAN; FENG-QING YANG; SHAO-PING L
2008-11-06
Source PublicationJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
ISSN0021-8561
Volume56Issue:23Pages:11187-11191
Abstract

Pu-erh tea, a well-known traditional beverage in China, has attracted more attention because of its beneficial health effects and special flavor and taste. Generally, it is believed that Pu-erh tea with a longer preservation period has better quality and taste. Antioxidant activity is one of the major beneficial activities of tea. In this study, a HPLC-DAD-MS coupled with 2,2′-azinobis (3-ethylbenzthiazolinesulfonic acid) diammonium salt (ABTS) assay was employed for identification and quantification of free radical scavengers in different samples of Pu-erh tea. Among 12 main peaks detected in Pu-erh raw tea, 11 compounds were identified as gallic acid, (-)-gallocatechin, (-)-epigallocatechin, (+)- catechin, caffeine, (-)-epicatechin, (-)-epigallocatechingallate, rutin, (-)-epicatechingallate, quercetin3-glucoside, and kaempferol-3-glucoside by comparison of their UV and MS data with standard compounds or literature data, respectively. The contents of 12 investigated compounds were also determined or estimated using caffeine, (-)-epicatechin, or rutin as standard. ABTS assay showed that 10 out of 12 compounds were free radical scavengers. Their total amount was used as the marker for evaluation of free radical scavenging activities of different Pu-erh teas, which indicated that the activity of different Pu-erh teas varied; Pu-erh raw tea was stronger than the ripe one, and the activity decreased with the increase of preservation period.

KeywordPu-erh Tea Hplc Abts Online Free Radical Scavenging Activit
DOI10.1021/jf8025716
Indexed BySCI
Language英语
WOS Research AreaAgriculture ; Chemistry ; Food Science & Technology
WOS SubjectAgriculture, Multidisciplinary ; Chemistry, Applied ; Food Science & Technology
WOS IDWOS:000261429000018
PublisherAMER CHEMICAL SOC, 1155 16TH ST, NW, WASHINGTON, DC 20036 USA
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被引频次[WOS]:27   [WOS记录]     [WOS相关记录]
Document TypeJournal article
专题Institute of Chinese Medical Sciences
Corresponding AuthorSHAO-PING L
AffiliationInstitute of Chinese Medical Sciences, University of Macau, Macau SAR, China
First Author AffilicationInstitute of Chinese Medical Sciences
Corresponding Author AffilicationInstitute of Chinese Medical Sciences
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ZHENG-MING QIAN,JIA GUAN,FENG-QING YANG,et al. Identification and Quantification of Free Radical Scavengers in Pu-erh Tea by HPLC-DAD-MS Coupled Online with 2,2'-Azinobis(3-ethylbenzthiazolinesulfonic acid) Diammonium Salt Assay[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2008,56(23):11187-11191.
APA ZHENG-MING QIAN,JIA GUAN,FENG-QING YANG,&SHAO-PING L.(2008).Identification and Quantification of Free Radical Scavengers in Pu-erh Tea by HPLC-DAD-MS Coupled Online with 2,2'-Azinobis(3-ethylbenzthiazolinesulfonic acid) Diammonium Salt Assay.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,56(23),11187-11191.
MLA ZHENG-MING QIAN,et al."Identification and Quantification of Free Radical Scavengers in Pu-erh Tea by HPLC-DAD-MS Coupled Online with 2,2'-Azinobis(3-ethylbenzthiazolinesulfonic acid) Diammonium Salt Assay".JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 56.23(2008):11187-11191.
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