Anthocyanins from red flower tea (Benibana-cha), Camellia sinensis

被引：33

作者：

Terahara, N ^{[1
]}

Takeda, Y

Nesumi, A

Honda, T

机构：

[1] Minami Kyushu Univ, Coll Hort, Dept Food Sci & Technol, Miyazaki 8840003, Japan

[2] Minist Agr Forestry & Fisheries, Natl Res Inst Vegetables Ornamental Plants & Tea, Kagoshima 8980032, Japan

[3] Minist Agr Forestry & Fisheries, Natl Res Inst Vegetables Ornamental Plants & Tea, Shizuoka 4288501, Japan

[4] Hoshi Univ, Inst Med Chem, Shinagawa Ku, Tokyo 1428501, Japan

来源：

PHYTOCHEMISTRY | 2001年 / 56卷 / 04期

关键词：

Benibana-cha; Camellia sinensis; Theaceae; tea leaf; delphinidin and cyanidin 3-O-beta-D-galactosides; acylated anthocyanin; delphinidin 3-O-beta-D-(6-(E)-p-coumaryl)galactopyranoside; antioxidative activity;

D O I：

10.1016/S0031-9422(00)00359-9

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Three anthocyanins were isolated from the leaves of red flower tea (Benibana-cha), Camellia sinensis, and their structures were determined by means of chemical and spectroscopic analyses. Two are the anthocyanins, delphinidin and cyanidin 3-O-beta -D-galactosides, respectively. Whereas the third, delphinidin 3-O-beta -D(6-(E)-p-coumaryl)galactopyranoside The anthocyanins were also contained in the flowers of Benibana-cha in different compositions. (C) 2001 Elsevier Science Ltd. All rights reserved.

引用

页码：359 / 361

页数：3

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