Inhibitory effects of catechins on β-carbolines in tea leaves and chemical model systems-Reference-Cited by-同舟云学术

Inhibitory effects of catechins on β-carbolines in tea leaves and chemical model systems

Published:2018 Issue:6 Volume:9 Page:3126-3133
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Jiao Ye¹²³⁴⁵,Yan Yan⁶⁷⁸⁴,He Zhiyong¹²³⁴⁵,Gao Daming¹²³⁴⁵,Qin Fang¹²³⁴⁵,Lu Mei⁹¹⁰¹¹¹²^ORCID,Xie Mingyong¹¹³¹⁴⁴^ORCID,Chen Jie¹²³⁴⁵,Zeng Maomao¹²³⁴⁵^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology

2. Jiangnan University

3. Wuxi

4. China

5. International Joint Laboratory on Food Safety

6. Institute of Agro-products Processing

7. Anhui Academy of Agricultural Science

8. Hefei 230031

9. Department of Food Science and Technology

10. University of Nebraska-Lincoln

11. Lincoln

12. USA

13. Nanchang University

14. Nanchang

Abstract

The profile of 18 heterocyclic amines from seven categories (including β-carbolines) in tea leaves during green and black tea processing procedures, as well as commercial tea products was screened by ultrahigh-performance liquid chromatography with tandem mass spectrometry.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2018/FO/C7FO02053H

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