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- Title
The Transformation of Polyphenols before and after Black Tea Processing Using High Resolution Mass Spectrometry Combined with Molecular Network Reveals.
- Authors
Wang Jintao; Wang Shaomei; Lou Huaqiao; Li Yan; Xiong Qian; Shang Ying; Ren Dabing; Hu Yongdan; Yi Lunzhao
- Abstract
In order to investigate the substance transformation of polyphenols in black tea before and after processing, ultra-performance liquid chromatography-high resolution mass spectrometry combined with mass spectrometry molecular network were used to analyze the tea samples before and after processing. In this study, a total of 250 polyphenolic compounds were detected from tea samples before and after processing, including 115 catechins, 62 phenolic acids and 73 flavonoids. Among the 201 compounds, 174 compounds showed significant differences in content (P<0.01). 49 compounds were newly generated after black tea processing, among which 21 were theaflavins.
- Subjects
TANDEM mass spectrometry; MASS spectrometry; POLYPHENOLS; PLANT polyphenols; CHEMICAL ionization mass spectrometry; TEA
- Publication
Journal of Chinese Institute of Food Science & Technology, 2023, Vol 23, Issue 12, p281
- ISSN
1009-7848
- Publication type
Article
- DOI
10.16429/j.1009-7848.2023.12.029