Comparison of the Chemical Constituents of Aged Pu-erh Tea, Ripened Pu-erh Tea, and Other Teas Using HPLC-DAD-ESI-MSn-Reference-Cited by-同舟云学术

Comparison of the Chemical Constituents of Aged Pu-erh Tea, Ripened Pu-erh Tea, and Other Teas Using HPLC-DAD-ESI-MSn

Published:2011-08-03 Issue:16 Volume:59 Page:8754-8760
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhang Liang¹,Li Ning¹,Ma Zhi-Zhong¹,Tu Peng-Fei¹

Affiliation:

1. State Key Laboratory of Natural and Biomimetic Drugs, School of Pharmaceutical Sciences, and ‡Basic Medical School, Peking University Health Science Center, Beijing 100191, China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf2015733

Reference22 articles.

1. Simultaneous determination of catechins, caffeine and gallic acids in green, Oolong, black and pu-erh teas using HPLC with a photodiode array detector

2. HPLC-DAD-ESI-MS/MS analysis of polyphenols and purine alkaloids in leaves of 22 tea cultivars in China

3. Protective effect of a new amide compound from Pu-erh tea on human micro-vascular endothelial cell against cytotoxicity induced by hydrogen peroxide

4. Puerins A and B, Two New 8-C Substituted Flavan-3-ols from Pu-er Tea

5. Formation of epitheaflavic acid and its transformation to thearubigins during tea fermentation

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