Ding Yang-Ping, Lu Chang-Qi, Hou Hong-Xiao, Cen Yuan-Jian, Tong Hua-Rong
College of Food Science, Southwest University, Chongqing 400716, China.
Chongqing Key Laboratory of Agricultural Products Processing, Chongqing 400716, China.
Zhongguo Zhong Yao Za Zhi. 2017 Jan;42(2):239-253. doi: 10.19540/j.cnki.cjcmm.20161222.052.
Catechins are the key components of tea and have a great impact on its quality. Catechins can be oxidized to form a new black tea polyphenols, some of which have better pharmacological effect. However, the formation mechanism of these new polyphenols is still unclear. In this paper, oxidation products coming from catechins and the formation mechanism of the new compounds are reviewed.It is the base of further study on theaflavins, thearubigins and theabrownines.
儿茶素是茶叶的关键成分，对茶叶品质有很大影响。儿茶素可被氧化形成新的红茶多酚，其中一些具有更好的药理作用。然而，这些新多酚的形成机制仍不清楚。本文综述了儿茶素的氧化产物及其新化合物的形成机制。这是对茶黄素、茶红素和茶褐素进一步研究的基础。
