UM  > 中華醫藥研究院
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
Qian Z.-M.; Guan J.; Yang F.-Q.; Li S.-P.
2008
Source PublicationJournal of Agricultural and Food Chemistry
ISSN218561
Volume56Issue:23Pages:11187
AbstractPu-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, quercetin-3- 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. © 2008 American Chemical Society.
KeywordABTS Free radical scavenging activity HPLC Online Pu-erh tea
DOI10.1021/jf8025716
URLView the original
Language英语
The Source to ArticleScopus
Fulltext Access
Citation statistics
Cited Times [WOS]:28   [WOS Record]     [Related Records in WOS]
Document TypeJournal article
CollectionInstitute of Chinese Medical Sciences
Recommended Citation
GB/T 7714
Qian Z.-M.,Guan J.,Yang F.-Q.,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.
APA Qian Z.-M.,Guan J.,Yang F.-Q.,&Li S.-P..(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.
MLA Qian Z.-M.,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.
Related Services
Recommend this item
Bookmark
Usage statistics
Export to Endnote
Google Scholar
Similar articles in Google Scholar
[Qian Z.-M.]'s Articles
[Guan J.]'s Articles
[Yang F.-Q.]'s Articles
Baidu academic
Similar articles in Baidu academic
[Qian Z.-M.]'s Articles
[Guan J.]'s Articles
[Yang F.-Q.]'s Articles
Bing Scholar
Similar articles in Bing Scholar
[Qian Z.-M.]'s Articles
[Guan J.]'s Articles
[Yang F.-Q.]'s Articles
Terms of Use
No data!
Social Bookmark/Share
All comments (0)
No comment.
 

Items in the repository are protected by copyright, with all rights reserved, unless otherwise indicated.