Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/35132
DC FieldValueLanguage
dc.contributor.authorDou, J.P.en_US
dc.contributor.author曾志正zh_TW
dc.contributor.authorLee, V.S.Y.en_US
dc.contributor.authorTzen, J.T.C.en_US
dc.contributor.authorLee, M.R.en_US
dc.contributor.author李茂榮zh_TW
dc.date2007zh_TW
dc.date.accessioned2014-06-06T07:48:50Z-
dc.date.available2014-06-06T07:48:50Z-
dc.identifier.issn0021-8561zh_TW
dc.identifier.urihttp://hdl.handle.net/11455/35132-
dc.description.abstractOolong tea manufactured via a semifermentation process possesses a taste and color somewhere between green and black teas. Alteration of constituents, particularly phenolic compounds, in the infusion of oolong tea resulting from its manufacture, was analyzed by high-performance liquid chromatography coupled to electrospray ionization tandem mass spectrometry. The identified constituents contained 2 alkaloids, 11 flavan-3-ols, 8 organic acids and esters, 11 proanthocyanidin dimers, 3 theaflavins, and 22 flavonoid glycosides, including 6 novel acylated flavonol glycosides. The tentative structures of these 6 novel compounds were depicted according to their mass fragmentation patterns in MSn (n = 1-4). In comparison with caffeine as an internal standard, relative contents of the constituents in the infusions of fresh tea shoot and different oolong tea preparations were examined. Approximately, 30% catechins and 20% proanthocyanidins were oxidized during the manufacture of oolong tea from fresh tea shoots, and 20% of total flavonoids were decomposed in a follow-up drying process. Gallocatechin-3-O-gallate and theaflavins putatively produced in the semifermentation process of oolong tea were not detected in fresh tea shoots, and the majority of theaflavins were presumably transformed into thearubigins after drying.en_US
dc.language.isoen_USzh_TW
dc.relationJournal of Agricultural and Food Chemistryen_US
dc.relation.ispartofseriesJournal of Agricultural and Food Chemistry, Volume 55, Issue 18, Page(s) 7462-7468.en_US
dc.relation.urihttp://dx.doi.org/10.1021/jf0718603en_US
dc.subjectcatechinsen_US
dc.subjectflavonoiden_US
dc.subjectmass spectrometryen_US
dc.subjectoolong teaen_US
dc.subjecttheaflavinen_US
dc.subjectionization-mass-spectrometryen_US
dc.subjectgreen teaen_US
dc.subjectliquid-chromatographyen_US
dc.subjectcamellia-sinensisen_US
dc.subjectcatechinsen_US
dc.subjecttanninsen_US
dc.subjectproanthocyanidinsen_US
dc.subjectcaffeineen_US
dc.subjecttheasinensinsen_US
dc.subjectelectrosprayen_US
dc.titleIdentification and comparison of phenolic compounds in the preparation of oolong tea manufactured by semifermentation and drying processesen_US
dc.typeJournal Articlezh_TW
dc.identifier.doi10.1021/jf0718603zh_TW
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.openairetypeJournal Article-
item.cerifentitytypePublications-
item.fulltextno fulltext-
item.languageiso639-1en_US-
item.grantfulltextnone-
Appears in Collections:化學系所
Show simple item record
 

Google ScholarTM

Check

Altmetric

Altmetric


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