Detection and quantification of flavoalkaloids in different tea cultivars and during tea processing using UPLC-TOF-MS/MS
Author:
Funder
Natural Science Foundation of China
Anhui Provincial Key Research and Development Plan
CARS
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference32 articles.
1. Novel acylated flavonol tetraglycoside with inhibitory effect on lipid accumulation in 3T3-L1 cells from Lu'an GuaPian tea and quantification of flavonoid glycosides in six major processing types of tea;Bai;Journal of Agricultural and Food Chemistry,2017
2. Inhibition by microbial metabolites of Chinese dark tea or age-related neurodegenerative disorders in senescence-accelerated mouse prone 8 (SAMP8) mice;Cai;Food Function,2018
3. Flavoalkaloids with a pyrrolidinone ring from chinese ancient cultivated tea xi-gui;Cheng;Journal of Agricultural and Food Chemistry,2018
4. Metabolomics investigation reveals that 8-C N-ethyl-2-pyrrolidinone-substituted flavan-3-ols are potential marker compounds of stored white teas;Dai;Journal of Agricultural and Food Chemistry,2018
5. Contribution of l-theanine to the formation of 2,5-dimethylpyrazine, a key roasted peanutty flavor in Oolong tea during manufacturing processes
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