Flavonoids, phenolic acids, alkaloids and theanine in different types of authentic Chinese white tea samples

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• 作者：Junfeng Tan^a ; ^b ; ^{tjfcallme@tricaas.com} ; Ulrich H. Engelhardt^b ; Zhi Lin^a ; Nils Kaiser^b ; Beate Maiwald^b
• 关键词：FOG ; flavonol-3-O-glycosides ; glu ; glucoside ; gal ; galactoside ; M-rdg ; myricetin-3-O-rhamnodiglucoside ; M-grg ; myricetin-3-O-glucorhamno-glucoside ; M-rut ; myricetin-3-O-rutinoside ; M-gal ; myricetin-3-O-galactoside ; M-glu ; myricetin-3-O-glucoside ; M-dgrg ; myricetin-3-O-diglucorhamnoglucoside ; Q-gal-rut ; quercetin-3-O-galactorhamnoglucoside ; Q-glu-rut ; quercetin-3-O- glucorhamnoglucoside ; Q-rut ; quercetin-3-O-rutinoside ; Q-gal ; quercetin-3-O-galactoside ; Q-glu ; quercetin-3-O-glucoside ; K-gal-rut
• 刊名：Journal of Food Composition and Analysis
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：57
• 期：Complete
• 页码：8-15
• 全文大小：1576 K
• 卷排序：57

文摘

Quantitative data of four major theaflavins in white teas are provided. Data for flavonoids, phenolic acids, and theanine in 58 white teas are presented. Compositional data are different depending on the season.