ISSN:
1431-4630
Keywords:
Key words Proanthocyanidins
;
Tea
;
HPLC-MS
Source:
Springer Online Journal Archives 1860-2000
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Abstract At least 12 proanthocyanidins could be identified in green tea samples by means of HPLC-MS and HPLC-DAD after a clean-up procedure including polyamide column chromatography. The fragmentation pattern under thermospray conditions is briefly discussed. Epiafzelechin gallate-epicatechin gallate (EAG-ECG), which has not been described before, was tentatively identified. Two different dimers with another MS-fragmentation pattern in black tea samples were tentatively identified as bisflavanols A and B.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/s002170050144
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