Comparison of catechins and purine alkaloids in albino and normal green tea cultivars (Camellia sinensis L.) by HPLC

Food Chemistry

Volumn 130, Issue 3, 2012, Pages 720-724

  Wei, Kang ^a   Wang, Li Yuan ^a   Zhou, Jian ^a   He, Wei ^a   Zeng, Jian Ming ^a   Jiang, Yong Wen ^a   Cheng, Hao ^a  

^a INSTITUTE OF PLANT PROTECTION   (China)

Author keywords

Albino; Catechins; Chlorophyll; Purine alkaloids; Tea

Indexed keywords

ALBINO; CAFFEINE CONTENTS; CAMELLIA SINENSIS; CATECHINS; CHLOROPHYLL BIOSYNTHESIS; CHLOROPHYLL CONTENTS; CORRELATION ANALYSIS; EPICATECHIN; EPIGALLOCATECHIN GALLATE; GALLATE; GREEN TEA; PURINE ALKALOID; TEA; TEA CULTIVARS;

BIOCHEMISTRY; BIOSYNTHESIS; CHLOROPHYLL; ELECTROCARDIOGRAPHY; ELECTROCHROMIC DEVICES; METABOLITES; ORGANIC COMPOUNDS; PHENOLS; PLANTS (BOTANY); VITAMINS;

NITROGEN COMPOUNDS;

ALKALOID; CAFFEINE; CATECHIN; CHLOROPHYLL; EPICATECHIN; EPICATECHIN GALLATE; EPIGALLOCATECHIN; THEOBROMINE;

ARTICLE; BIOSYNTHESIS; CHINA; GEOGRAPHIC ORIGIN; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; TEA;

CAMELLIA SINENSIS;

EID: 80052742062     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.07.092     Document Type: Article

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