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《Food and Bioproducts Processing》2014,92(3):275-281
(−)-Epigallocatechin gallate (EGCg)-rich extract (EGCg > 700 mg g−1) was prepared from green tea leaves through a three-stage process consisting of liquid–liquid extraction and silica column purification. Crude tea extract was dissolved in ethyl acetate. After filtration, the solution was extracted by 10 g L−1 citric acid solution twice, and then passed through silica column. The catechins compounds in the ethyl acetate eluate were back extracted to the aqueous phase, then extracted with a mixed solution of n-hexane/ethyl acetate (2/5, v/v) 3 times, concentrated, and freeze dried. 12.8 g EGCg-rich extract containing 709 mg g−1 EGCg and 965 mg g−1 total catechins was obtained from 300 g green tea leaves, with an EGCg recovery of 26.1% and a yield of 4.3%. This method was suitable for bulk preparation of EGCg-rich catechins from green tea leaves. 相似文献
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Green tea seems to have a positive impact on health due to the therein-found flavanols. The amounts of these substances depend on tea preparation. In this paper, the influence of steeping time (3–7 min) and temperature (70–100 °C) on the content of the main flavanols in green tea (epicatechin EC, epicatechin gallate ECg, epigallocatechin EGC, and epigallocatechin gallate EGCg) is presented. Furthermore, additives (phosphate buffers, ascorbic acid in different amounts, and citric acid) are used to investigate the influence of pH, antioxidative, and chelating agents, simulating the addition of lemon juice or pure vitamin C. 相似文献
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Ya-Lun?Su Jin-Ze?Xu Chi?Ho?Ng Lai?Kwok?Leung Yu?Huang Zhen-Yu?ChenEmail author 《Journal of the American Oil Chemists' Society》2004,81(3):269-274
The present study examined the antioxidant activity of black tea theaflavins and catechin derivatives in canola oil. Oxidation
was conducted at 95°C by monitoring the oxygen consumption and decreases in the linoleic and α-linolenic acids of canola oil.
All were tested at a concentration of 0.5 mM. Catechins, including (−)-epicatechin, (−)-epicatechin gallate, (−)-epigallocatechin,
and (−)-epigallocatechin gallate (EGCG), were more effective than theaflavins, namely, theaflavin-1, theaflavin-3-gallate,
theaflavin-3′-gallate, and theaflavin-3,3′-digallate (TF3), against the lipid oxidation of canola oil. Among the four theaflavins, TF3 was the most effective, whereas among the four catechins, FGCG was the most potent. Under the same conditions, all theaflavins
and catechins were more powerful than BHT as an antioxidant in heated canola.oil. Little or no difference in antioxidant activity
was observed between each catechin and epimer pair. Methylation of the 3′-OH led to a significant loss of antioxidant activity
of the catechins. 相似文献
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Huiling Liang Yuerong LiangJunjie Dong Jianliang LuHairong Xu Hui Wang 《Food chemistry》2007,101(4):1451-1456
Hot water treatment was used to decaffeinate fresh tea leaf in the present study. Water temperature, extraction time and ratio of leaf to water had a statistically significant effect on the decaffeination. When fresh tea leaf was decaffeinated with a ratio of tea leaf to water of 1:20 (w/v) at 100 °C for 3 min, caffeine concentration was decreased from 23.7 to 4.0 mg g−1, while total tea catechins decreased from 134.5 to 127.6 mg g−1; 83% of caffeine was removed and 95% of total catechins was retained in the decaffeinated leaf. It is considered that the hot water treatment is a safe and inexpensive method for decaffeinating green tea. However, a large percentage of tea catechins was lost if rolled leaf and dry tea were decaffeinated by the hot water treatment and so the process is not suitable for processing black tea. 相似文献
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Model oil-in-water emulsions containing epicatechin (EC) and epigallocatechin gallate (EGCG) showed a synergistic increase in stability in emulsions containing added albumin. EGCG showed a stronger synergy (35%) with ovalbumin than did EC. Oxidation of the oil was monitored by determining peroxide values and hexanal contents. The effect of bovine serum albumin (BSA) on model oil-in-water emulsions containing each of the green tea catechins [epicatechin gallate (ECG), EGCG, EC and epigallocatechin (EGC)] was studied during storage at 30 °C. The green tea catechins showed moderate antioxidant activity in the emulsions with the order of activity being ECG ≈ EGCG > EC > EGC. Although BSA had very little antioxidant activity in the absence of phenolic antioxidants, the combination of BSA with each of the catechins showed strong antioxidant activity. BSA, in combination with EC, EGCG or EGC, showing the strongest antioxidant activity with good stability after 45 days storage. Model experiments with the catechins stored with BSA in aqueous solutions confirmed that protein–catechin adducts with antioxidant activity were formed between the catechins and protein. The antioxidant activity of the separated protein–catechin adducts increased strongly with storage time and was stronger for EGCG and ECG than for EC or EGC. 相似文献
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Influence of fermentation time on the development of compounds responsible for quality in black tea 总被引:3,自引:0,他引:3
The compounds responsible for tea quality, such as theaflavins (TFs) and thearubigins were found to increase with fermentation time. However, TF reached a maximum, declining subsequently. The water extract of black tea decreased with fermentation time. Caffeine concentration remained unchanged. The digallate equivalent of theaflavin, colour index and briskness index were found to peak at the optimum fermentation time. Polyphenols declined more quickly during the initial stages, followed by a steadily declining trend. Fermentation time had little impact on the gallic acid concentration. Among the catechins, epigallocatechin oxidized fastest, followed by epigallocatechin gallate and epicatechin gallate. 相似文献
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研究了以碎茶为原料获得了在一次工艺中制取茶叶抗氧剂、咖啡碱、叶绿素的最佳工艺条件,并对茶多酚的纯度与抗氧性的关系,柠檬酸对茶多酚的抗氧增效作用进行了研究,指出茶多酚作为抗氧剂产品必须具有较高的纯度。 相似文献
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Antioxidant activity prediction and classification of some teas using artificial neural networks 总被引:2,自引:0,他引:2
Claudia Cimpoiu Vasile-Mircea CristeaAnamaria Hosu Mihaela SandruLiana Seserman 《Food chemistry》2011
In order to characterise and to classify some teas a simple, rapid and economical method based on composition, antioxidant activity and artificial neural networks (ANNs) is proposed. For these purpose two types of ANN based applications have been developed: one for predicting the antioxidant activity and a second one for establishing the class of the teas. The complex relationship between the total antioxidant activity (AA) depending on the total flavonoids content (F), total catechins content (C) and total methyl-xanthines content (MX) of commercial teas was revealed by the first designed feed-forward ANN. Secondly, using a probabilistic ANN, successful tea classification in various classes (green tea, black tea and express black tea) was also performed. 相似文献
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Tea catechins are an important group of natural compounds associated with health promoting effects and desired commodities for the growing market of dietary supplements and functional foods. Consequently these compounds attract more interest of research groups worldwide. A reliable quantitative analysis of tea catechins is essential for human intervention studies, manufacturers of dietary supplements and quality control by authorities. UHPLC–ESI-MS/MS analytical method was chosen due to rapid runtime, high sensitivity and selectivity. The chromatographic separation of eight tea catechins was achieved within 2.5 min on C18 BEH analytical column (100 mm × 2.1 mm i.d.; 1.7 μm), whilst the gradient elution mode was employed using water:methanol mobile phase with addition of volatile organic acid. The concentration of organic acids in the mobile phase was optimised within the range of 0.01–0.1% (v/v). High sensitivities were achieved in positive (10.2-16.8 fmol/inj.) and negative ion detection mode (102.1-168.1 fmol/inj.), through accurate and complex tuning of MS parameters. The UHPLC-ESI-MS/MS method was validated in terms of linearity (>0.9997; >0.9990), range (0.02–2.40 mg L−1; 0.15-24.00 mg L−1), LOD (3.0–4.8 μg L−1; 30.1–48.0 μg L−1), LOQ (9.9–15.8 μg L−1; 150.5-240.0 μg L−1), intra-day precision (4.4-7.1% RSD; 3.3-5.1% RSD), accuracy (94.06-113.7%; 89.5-108.4%), retention time repeatability (0.0-0.5% RSD; 0.0-0.6% RSD), and peak area repeatability (1.2-4.0% RSD; 2.4-3.5% RSD) for positive and negative ion detection modes, respectively. The statistical comparison of the quantitative results obtained in positive and negative ion detection mode was performed. 相似文献