HPLC and HPLC-TOFMS analyses of tea catechins and teadenols
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- Wulandari Rani Agustina
- Faculty of Agriculture, Saga University
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- Haraguchi Natsumi
- Saga Prefectural Institute of Public Health and Pharmaceutical Research
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- Nakayama Hideyuki
- Saga Prefectural Institute of Public Health and Pharmaceutical Research
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- Furukawa Yoshirou
- Saga Prefectural Institute of Public Health and Pharmaceutical Research
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- Tanaka Takashi
- Graduate School of Biomedical Sciences and School of Pharmaceutical Sciences, Nagasaki University
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- Kouno Isao
- Graduate School of Biomedical Sciences and School of Pharmaceutical Sciences, Nagasaki University
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- Kawamura Denbei
- RIVERSON Co. Ltd.
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- Ishimaru Kanji
- Faculty of Agriculture, Saga University
Bibliographic Information
- Other Title
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- HPLC及びHPLC-TOFMSによる茶catechin類とteadenol類の分析
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Abstract
Camellia sinensis L. leaves fermented with Aspergillus sp. (FARM AP-21280), A. oryzae (NBRS 4214), A. awamori (NBRS 4122) and Eurotium sp. (FARM AP-21291) contained relatively high amount of phenolic compounds, teadenols A and B, which were not so much produced in various commercial tea products (green, oolong, black and pu-er teas). Especially the fermented teas treated with Aspergillus sp. produced larger concentrations of teadenols (teadenol A: 1.01-1.79%; teadenol B: 0.16-0.37%, as dry weight). HPLC-TOFMS analysis was useful for the identification of the secondary metabolites produced in various tea materials.
Journal
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- Japanese Journal of Food Chemistry and Safety
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Japanese Journal of Food Chemistry and Safety 18 (2), 116-121, 2011
Japanese Society of Food Chemistry
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Details 詳細情報について
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- CRID
- 1390001205196594432
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- NII Article ID
- 110008897464
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- NII Book ID
- AA11666400
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- ISSN
- 21896445
- 13412094
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- NDL BIB ID
- 11251528
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- Text Lang
- en
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- Data Source
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- JaLC
- NDL
- CiNii Articles
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- Abstract License Flag
- Disallowed