Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States.
State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China.
J Agric Food Chem. 2022 Sep 21;70(37):11727-11737. doi: 10.1021/acs.jafc.2c04560. Epub 2022 Sep 9.
Amadori rearrangement products (ARPs) derived from the Maillard reaction between theanine and glucose (ARP 1), as well as pyroglutamic acid and glucose (ARP 2), were identified by liquid chromatograph tandem mass spectroscopy methods. The effects of initial reactant ratio, temperature, pH, and heating time on ARP generation were analyzed. The formation of both ARPs was most favored under 100 °C, while an alkaline environment slightly promoted the generation of ARP 1 and acidic conditions contributed more to ARP 2 formation. The decomposition of ARP 1 was suggested to be the predominant formation mechanism of ARP 2. Preparation, purification, and structure identification of ARP 1 were conducted, with its structure confirmed as 1-deoxy-1-l-theanino-d-fructose. The contents of ARP 1 in green, black, dark, white, yellow, and Oolong teas were quantitatively determined, of which black teas contained the highest levels of ARP 1, possibly due to the high glucose content and processing techniques.
采用液相色谱串联质谱法鉴定了由茶氨酸与葡萄糖（ARP1）以及焦谷氨酸与葡萄糖（ARP2）美拉德反应生成的amadori 重排产物（ARPs）。分析了初始反应物比例、温度、pH 值和加热时间对 ARP 生成的影响。在 100°C 下，两种 ARP 的生成最有利，而碱性环境略微促进了 ARP1 的生成，酸性条件则更有利于 ARP2 的形成。推测 ARP1 的分解是 ARP2 形成的主要机制。对 ARP1 进行了制备、纯化和结构鉴定，其结构确认为 1-脱氧-1- L-茶氨酸-D-果糖。定量测定了绿茶、黑茶、红茶、白茶、黄茶和乌龙茶中 ARP1 的含量，其中黑茶中 ARP1 的含量最高，这可能是由于其葡萄糖含量高且加工工艺独特。
