Department of Life Sciences and Chemistry, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany.
Food Res Int. 2020 Jul;133:109122. doi: 10.1016/j.foodres.2020.109122. Epub 2020 Feb 21.
The content of low molecular weight carbohydrates (LMWC) of six types of tea produced from the leaves of Camellia sinensis were analyzed by hydrophilic interaction chromatography (HILIC) coupled to mass spectrometry. Quantities of sucrose, glucose, fructose, myo-inositol, maltose, mannitol, raffinose, galactinol, and stachyose were determined in samples of white, yellow, green, black, oolong, and dark tea. Sucrose was the most abundant carbohydrate in all types of tea. The concentration of all measured carbohydrates except mannitol was lowest in dark tea samples. Correlation analyses using quantitative data of LMWCs, antioxidant activity, and color parameters were performed on black tea samples to evaluate the interaction of different quality parameters. Carbohydrates depletion was observed during tea processing with formation of Amadori compounds with theanine.
采用亲水作用色谱（HILIC）-质谱联用技术分析了六种不同类型茶（由茶树的叶子制成）中的低分子量碳水化合物（LMWC）的含量。测定了白茶、黄茶、绿茶、黑茶、乌龙茶和红茶中蔗糖、葡萄糖、果糖、肌醇、麦芽糖、甘露醇、棉子糖、半乳糖醇和水苏糖的含量。在所有类型的茶中，蔗糖都是最丰富的碳水化合物。除甘露醇外，所有测定碳水化合物的浓度在黑茶样品中最低。对红茶样品的 LMWC、抗氧化活性和颜色参数的定量数据进行相关分析，以评估不同质量参数之间的相互作用。在茶加工过程中，观察到碳水化合物的消耗，与茶氨酸形成了阿马多里化合物。
