Flavonol glycosides in tea—kaempferol and quercetin rhamnodiglucosides
| Autor: | Andreas Finger, Ulrich H. Engelhardt, Victor Wray |
|---|---|
| Rok vydání: | 1991 |
| Předmět: |
chemistry.chemical_classification
Nutrition and Dietetics Chromatography biology Chemistry Glycoside Nuclear magnetic resonance spectroscopy Fast atom bombardment biology.organism_classification High-performance liquid chromatography chemistry.chemical_compound Camellia sinensis Theaceae Kaempferol Quercetin Agronomy and Crop Science Food Science Biotechnology |
| Zdroj: | Journal of the Science of Food and Agriculture. 55:313-321 |
| ISSN: | 1097-0010 0022-5142 |
| DOI: | 10.1002/jsfa.2740550216 |
| Popis: | Quercetin and kaempferol rhamnodiglucosides are characteristic compounds of Camellia sinensis. Their structures were determined as quercetin-and kaempferol-3-O-[β-D-glucopyranosyl-(1 → 3)-α-L-rhamnopyranosyl-(1 → 6)-β-D-glucopyranosides]. Reversed phase HPLC methods for preparative isolation and analytical separation of both compounds were developed. The structural elucidation of the compounds by means of NMR spectroscopy, fast atom bombardment MS and GC-MS of the sugar moieties is described. Black tea contains 0–0·95 g kg−1 quercetin rhamnodiglucoside and 0·05–1·25 g kg−1 kaempferol rhamnodiglucoside. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Plný text