Analysis of accumulation patterns and preliminary study on the condensation mechanism of proanthocyanidins in the tea plant [Camellia sinensis]-Reference-Cited by-同舟云学术

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Analysis of accumulation patterns and preliminary study on the condensation mechanism of proanthocyanidins in the tea plant [Camellia sinensis]

Published:2015-03-04 Issue:1 Volume:5 Page:
ISSN:2045-2322
Container-title:Scientific Reports
language:en
Short-container-title:Sci Rep

Author:

Jiang Xiaolan,Liu Yajun,Wu Yahui,Tan Huarong,Meng Fei,Wang Yun sheng,Li Mingzhuo,Zhao Lei,Liu Li,Qian Yumei,Gao Liping,Xia Tao

Publisher

Springer Science and Business Media LLC

Subject

Multidisciplinary

Link

http://www.nature.com/articles/srep08742.pdf

Reference69 articles.

1. Gu, L. et al. Fractionation of polymeric procyanidins from lowbush blueberry and quantification of procyanidins in selected foods with an optimized normal-phase HPLC-MS fluorescent detection method. J Agr Food Chem 50, 4852–4860 (2002).

2. Kennedy, J. A. & Taylor, A. W. Analysis of proanthocyanidins by high-performance gel permeation chromatography. J Chromatogr A 995, 99–107 (2003).

3. Kumar, N. S., Wijekoon, W. M. A. M. B., Kumar, V., Punyasiri, P. A. N. & Abeysinghe, I. S. B. Separation of proanthocyanidins isolated from tea leaves using high-speed counter-current chromatography. J Chromatogr A 1216, 4295–4302 (2009).

4. Santos-Buelga, C. & Scalbert, A. Proanthocyanidins and tannin-like compounds–nature, occurrence, dietary intake and effects on nutrition and health. J Sci Food Agric 80, 1094–1117 (2000).

5. Gu, L. W. et al. Screening of foods containing proanthocyanidins and their structural characterization using LC-MS/MS and thiolytic degradation. J Agr Food Chem 51, 7513–7521 (2003).

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