Laccase-catalyzed conversion of green tea catechins in the presence of gallic acid to epitheaflagallin and epitheaflagallin 3-O-gallate

被引：32

作者：

Itoh, Nobuya ^{[1
]}

Katsube, Yuji ^{[2
]}

Yamamoto, Keiichi ^{[2
]}

Nakajima, Noriyuki ^{[1
]}

Yoshida, Kenzaburo ^{[2
]}

机构：

[1] Toyama Prefectural Univ, Biotechnol Res Ctr, Fac Engn, Dept Biotechnol, Toyama 9390398, Japan

[2] Kanebo Seiyaku Ltd, Takaoka, Toyama 9330856, Japan

来源：

TETRAHEDRON | 2007年 / 63卷 / 38期

关键词：

laccase-catalyzed oxidation; gallic acid; epitheaflagallin; 3-O-gallate; green tea catechins;

D O I：

10.1016/j.tet.2007.06.093

中图分类号：

O62 [有机化学];

学科分类号：

070303 ; 081704 ;

摘要：

Green tea extract containing catechin mixtures was treated with gallic acid using laccase (EC 1.10.3.2) to improve its function as a food material. After enzymatic oxidation, two new products were detected on an HPLC chromatogram. These products were purified by extraction with ethyl acetate, sequential column chromatographies, and crystallization. On the basis of H-1/C-13 NMR, MALDI-TOF/high resolution MS, and UV-visible absorption spectral analyses, they were confirmed to be epitheaflagallin (5) and epitheaflagallin 3-O-gallate (6). This enzymatic process allows us to preferentially convert catechin derivatives in a crude mixture of green tea into different compounds. (C) 2007 Elsevier Ltd. All rights reserved.

引用

页码：9488 / 9492

页数：5

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