化学
儿茶酚
颜料
邻苯三酚
没食子酸表没食子酸酯
没食子酸
多酚
茶黄素
儿茶素
色谱法
酶
质谱法
串联质谱法
表儿茶素没食子酸盐
抗氧化剂
有机化学
核化学
作者
Li Lian,Yuqing Cui,Mingchun Wen,Daniel Granato,Yong‐Quan Xu,Yan-Qing Fu,Zongde Jiang,Jia-Ping Ke,Xiaochun Wan,Liang Zhang
标识
DOI:10.1016/j.fbio.2023.103480
摘要
Catechins are the primary polyphenols in tea. Enzymatic oxidation models of (-)-epicatechin (EC) and (-)-epigallocatechin gallate (EGCG) with different proportions were established to investigate the formation mechanism of oxidation products and their relationship to color characteristics. Their oxidation products were analyzed by liquid chromatography tandem mass spectrometry (LC-MS) combined with UV-visible spectrometry. These products were quantified by LC-MS and performed correlation coefficient analysis of color. The results indicated that single oxidation of EGCG dominated the whole reaction when EGCG had high proportions in the reaction mixture, promoting the formation of red pigments such as dehydrotheasinensin AQ and theacitrinin B. When EC with high ratios, the oxidation pathways preferred utilizing both EC and EGCG, promoting the formation of yellow pigments such as theaflavin and theadibenzotropolone A. This study provided the detailed oxidation mechanism of EC and EGCG mixture, suggesting that the proportions of catechol-type and pyrogallol-type catechins markedly affected the direction of enzymatic oxidation reaction and further influenced the color formation.
科研通智能强力驱动
Strongly Powered by AbleSci AI