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
收藏
页码：359 / 361
页数：3
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