Production of theasinensins A and D, epigallocatechin gallate dimers of black tea, by oxidation-reduction dismutation of dehydrotheasinensin A

被引：92

作者：

Tanaka, T ^{[1
]}

Watarumi, S ^{[1
]}

Matsuo, Y ^{[1
]}

Kamei, M ^{[1
]}

Kouno, I ^{[1
]}

机构：

[1] Nagasaki Univ, Grad Sch Biomed Sci, Dept Mol Med Sci, Nagasaki 8528521, Japan

来源：

TETRAHEDRON | 2003年 / 59卷 / 40期

基金：

日本学术振兴会;

关键词：

theasinensin; oxidation; epigallocatechin gallate; black tea; polyphenol;

D O I：

10.1016/j.tet.2003.08.025

中图分类号：

O62 [有机化学];

学科分类号：

070303 ; 081704 ;

摘要：

Theasinensins A and D are B,B'-linked dimers of (-)-epigallocatechin 3-O-gallate connected through R and S biphenyl bonds, respectively, and are major constituents of black tea. Enzymatic oxidation of epigallocatechin 3-O-gallate produced dehydrotheasinensin A, and the structure was shown to be equivalent to an o-quinone of theasinensin A. When the aqueous solution of dehydrotheasinensin A was heated, theasinensin D was produced along with galloyl oolongtheanin. On the other hand, dehydrotheasinensin A was converted to theasinensins A and D along with oxidation products in phosphate buffer at pH 6.8 at room temperature. The results strongly suggested that theasinensins in black tea were produced by oxidation-reduction dismutation of dehydrotheasinensin. (C) 2003 Elsevier Ltd. All rights reserved.

引用

页码：7939 / 7947

页数：9

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