Determination of catechins and flavonol glycosides in Chinese tea varieties

Food Chemistry

Volumn 132, Issue 1, 2012, Pages 144-149

  Wu, Chunyan ^a   Xu, Hairong ^a   Héritier, Julien ^b   Andlauer, Wilfried ^b  

^a ZHEJIANG UNIVERSITY   (China)

^b University of Applied Sciences Valais   (Switzerland)

Author keywords

Catechins; Flavones glycosides; Flavonol glycosides; LC MS; Purine alkaloids; Tea polyphenols; Tea variety

Indexed keywords

CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MANUFACTURE; METABOLITES; NITROGEN COMPOUNDS; ORGANIC ACIDS; SUGARS;

CATECHINS; FLAVONOL GLYCOSIDES; LC-MS; PURINE ALKALOID; TEA POLYPHENOLS; TEA VARIETY;

PHENOLS;

CATECHIN; FLAVONOID GLYCOSIDE; FLAVONOL; PHENOL DERIVATIVE; PURINE; GLYCOSIDE; PLANT EXTRACT; POLYPHENOL;

ARTICLE; CHEMICAL COMPOSITION; ELECTROSPRAY MASS SPECTROMETRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; OOLONG TEA; PLANT LEAF; TEA; THEA NIGRA; ULTRAVIOLET RADIATION; ASIAN CONTINENTAL ANCESTRY GROUP; CAMELLIA SINENSIS; CHEMISTRY; HUMAN;

CAMELLIA SINENSIS;

ASIAN CONTINENTAL ANCESTRY GROUP; CAMELLIA SINENSIS; CATECHIN; GLYCOSIDES; HUMANS; PLANT EXTRACTS; POLYPHENOLS;

EID: 84355162848     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.10.045     Document Type: Article

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