A comparative analysis of chemical compositions in Camellia sinensis var. puanensis Kurihara, a novel Chinese tea, by HPLC and UFLC-Q-TOF-MS/MS
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- 作者：Yi-Fang Lia ; b ; c ; 1 ; Shu-Hua Ouyanga ; b ; c ; 1 ; Yi-Qun Changc ; 1 ; Ting-Mei Wanga ; b ; c ; Wei-Xi Lid ; Hai-Yan Tianb ; Hong Caoe ; Hiroshi Kuriharaa ; b ; c ; Rong-Rong Hea ; b ; c ; rongronghe@jnu.edu.cn" class="auth_mail" title="E-mail the corresponding author
- 关键词：Camellia sinensis var. puanensis Kurihara ; HPLC ; UFLC-Q-TOF-MS/MS ; Polyphenols ; Purine alkaloids ; Theacrine ; Proanthocyanidins
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 February 2017
- 年：2017
- 卷：216
- 期：Complete
- 页码：282-288
- 全文大小：1180 K
文摘
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Chemical compositions in Puan tea were analyzed by HPLC and UFLC-Q-TOF-MS/MS.
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Theacrine was the dominated purine alkaloid detected in Puan tea.
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Puan tea contained B-type procyanidin dimer, trimer and dimer monogallate.