Contents and Structure Analysis of Tannins in Leaves of Three Cultivars of Camellia sinensis

doi:10.7506/spkx1002-6630-200902031

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (2 ): 149-153.doi: 10.7506/spkx1002-6630-200902031

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Contents and Structure Analysis of Tannins in Leaves of Three Cultivars of Camellia sinensis

LI Min1，WANG Jie1，YANG Zhi-wei1,2，LIN Peng1,2，LIN Yi-ming1,2,*

(1. School of Life Sciences, Xiamen University, Xiamen 361005, China；
2. Research Centre for Wetlands and Ecology Engineering, Xiamen University, Xiamen 361005, China)

Received:2007-12-12 Revised:2008-09-17 Online:2009-01-15 Published:2010-12-29
Contact: LIN Yi-ming1,2,* E-mail:linym1967@yahoo.com.cn

Abstract

Abstract:

The contents of total polyphenols and extractable condensed tannins in leaves of three types of Camellia sinensis (Benshan, Huangdan and Tieguanyin) were determined. In addition, the structures of condensed tannins were characterized by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS). Three types of tea leaves have total phenolic contents as high as 200 mg/g. The majority of condensed tannins in the three types of C. sinensis are identified as the mixtures of procyanidins and prodelphinidins with a medium level of galloylation through the linkage of A-type and B-type interflavan bonds. Meanwhile the degree of polymerizations is higher in Benshan and Huangdan than in Tieguanyin.

Key words: Camellia sinensis, polyphenols, condensed tannins, MALDI-TOF MS, polymers

CLC Number:

TS207.3

LI Min1，WANG Jie1，YANG Zhi-wei1,2，LIN Peng1,2，LIN Yi-ming1,2,*. Contents and Structure Analysis of Tannins in Leaves of Three Cultivars of Camellia sinensis[J]. FOOD SCIENCE, 2009, 30(2 ): 149-153.

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Contents and Structure Analysis of Tannins in Leaves of Three Cultivars of Camellia sinensis

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