奥门新萄京8455

滚动新闻:
科研成果
您现在的位置是: 奥门新萄京8455 > 科学研究 > 科研成果 > 正文

奥门新萄京8455:Detection and quantification of flavoalkaloids in different tea cultivars and during tea processing using UPLC-TOF-MS/MS

作者:  文章来源:   点击数: 更新日期:2020-10-22

Title


Detection and quantifification of flflavoalkaloids in difffferent tea cultivars and during tea processing using UPLC - TOF - MS/MS


Authors

Peng Zhang, Wei Wang, Xiao - Huan Liu, Zi Yang, Rashmi Gaur, Jing - Jing Wang, Jia - Ping Ke, Guan - Hu Bao*


Journal


Food Chemistry


DOI

https://doi.org/10.1016/j .foodchem.2020.127864


Abstract

Flavoalkaloids have been found from tea. However, there is limited information about their content in difffferent teas. Herein, 51 tea samples were screened for flflavoalkaloid content. Twelve teas with relatively higher contents of flflavoalkaloids were further quantifified by UPLC - TOF - MS/MS. The cultivars Yiwu and Bulangshan had the highest levels, with total flflavoalkaloid contents of 3063 and 2727 ?g g ? 1 , respectively . Each of the six flfla voalkaloids were at levels > 198 ?g g ? 1 in these cultivars. Of the flflavoalkaloids,etc - pyrrolidinone A had the highest content in the teas, reaching 835 ?g g ? 1 in Yiwu. The content of the flflavoalkaloids varied among tea cultivars and with processing procedures, particularly heating . The potential of using flflavoalkaloids to dis criminate grades of Keemun black tea was studied and discussed. The teas identifified in this work with high levels of flflavoalkaloids can be used in the future to study the mechanisms by which flflavoalkaloids are synthesized in tea.



奥门新萄京8455-澳门新葡京官网