Isolation and Identification of a New Flavonoid from Tea (Camellia sinensis) Seeds and Its Antioxidant Activity

doi:10.7506/spkx1002-6630-201321024

Abstract

Abstract:

Using HPD826 resin, ODS and Sephadex LH-20 column chromatographies, compound Ⅰ, a flavanone
glycoside was obtained from the crude extract of tea seeds rich in flavonoids. The structure of compound Ⅰ was identified
by UV, IR, NMR and LC-MS as naringenin-7-O-[β-D-xylopyranosyl(1→6)][β-D-glucopyranosyl(1→3)-α-Lrhamnopyranosyl(
1→2)]-β-D-glucopyranoside. The antioxidant activity in vitro was measured, and compared with
reference standards of naringenin and naringin. Results showed that the antioxidant activity in vitro of these three
materials followed the order: naringenin ＞ naringin ＞ compound Ⅰ, suggesting that the antioxidant activity of the aglycon
flavanone was higher than that of the flavanone glycosides, and the antioxidant activity of diglycoside flavanone was higher than that of
flavanone with four glycosyl moieties. Therefore, the glycosyl moieties in flavanones can reduce antioxidant activity.

Key words: tea seed, flavonoids, identification, antioxidant activity

CLC Number:

TS201.2

HOU Liu-xin，WANG Hua-qing，ZHENG Tie-song*，Lü Li-shuang. Isolation and Identification of a New Flavonoid from Tea (Camellia sinensis) Seeds and Its Antioxidant Activity[J]. FOOD SCIENCE, 2013, 34(21): 115-120.

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