茶红素
茶红素（Thearubigins）是存在于红茶中的一种橙褐色色素，是茶叶发酵的产物[1]。茶红素呈红色，是造成茶叶染色效果的主要原因[2]。茶红素呈红色，是造成茶叶染色效果的主要原因。因此，红茶（完全氧化的）茶通常呈现红色，而绿茶或白茶的外观则清晰得多。 然而，红茶的颜色也受到许多其他因素的影响，例如茶黄素（另一种氧化形式的多酚）的含量。
茶红素首先由 Roberts, E. A. H.在1960年代[3]通过光谱学[4]或分馏或纸色谱法[5]进行了研究。 它们在 1969 年被鉴定为原花青素[6]。 1983 年在体外模型中(in vitro model)研究了茶红素的形成[1]。
1996年对红茶提取物中的茶红素进行了降解研究[7]。 量化方法基于1995年的波特分析[8]和 1992 年在 C18 吸附剂柱上进行的分离[9]。
一些新的结构被提出了，例如，在1997年的 theacitrin[10]或在2003年（茶素A，Theasinensin A和茶素B, Theasinensin B）[11] 。 进一步的研究在 2004 年使用了 MALDI-TOF 质谱法[12]，在 2010 年使用了其他技术[13][14]。 2009 年表明，红茶中茶红素的形成与儿茶素的消耗有关[15]。
在生物化学上，茶红素是一类分子差异极大的异质性红色或褐红色的酚性物质，但很难提取。
茶红素，橙褐色化合物占干茶的6%到8%的重量。茶红素在茶汤的味道，色泽，方面，起到了一定的作用，茶红素约占总颜色的35%，也在成品茶的褐色方面起到了重要的作用。
参考文献
- ^ 1.0 1.1 Robertson, Alastair; Bendall, Derek S. Production and HPLC analysis of black tea theaflavins and thearubigins during in vitro oxidation. Phytochemistry. 1983, 22 (4): 883–7. doi:10.1016/0031-9422(83)85016-X.
- ^ Which Type of Tea Stains Teeth the Most. 19 June 2012 [2023-05-08]. （原始内容存档于2018-09-19）.
- ^ Roberts, E. A. H. Economic importance of flavonoid substances: tea fermentation. Geissman, T. A. (编). The Chemistry of Flavonoid Compounds. New York: MacMillan. 1962: 468–512. OCLC 10460879.
- ^ Roberts, E. A. H.; Smith, R. F. The phenolic substances of manufactured tea. IX.—the spectrophotometric evaluation of tea liquors. Journal of the Science of Food and Agriculture. 1963, 14 (10): 689–700. doi:10.1002/jsfa.2740141002.
- ^ Roberts, E. A. H.; Cartwright, R. A.; Oldschool, M. The phenolic substances of manufactured tea. I.—Fractionation and paper chromatography of water-soluble substances. Journal of the Science of Food and Agriculture. 1957, 8 (2): 72–80. doi:10.1002/jsfa.2740080203.
- ^ Brown, A. G.; Eyton, W. B.; Holmes, A.; Ollis, W. D. Identification of the Thearubigins as Polymeric Proanthocyanidins. Nature. 1969, 221 (5182): 742–4. Bibcode:1969Natur.221..742B. S2CID 4225363. doi:10.1038/221742a0.
- ^ Ozawa, Tetsuo; Kataoka, Mari; Morikawa, Keiko; Negishi, Osamu. Elucidation of the Partial Structure of Polymeric Thearubigins from Black Tea by Chemical Degradation. Bioscience, Biotechnology, and Biochemistry. 1996, 60 (12): 2023. doi:10.1271/bbb.60.2023. INIST:2576463.
- ^ Powell, Christopher; Clifford, Michael N; Opie, Shaun C; Gibson, Colin L. Use of Porter's reagents for the characterisation of thearubigins and other non-proanthocyanidins. Journal of the Science of Food and Agriculture. 1995, 68 (1): 33–8. doi:10.1002/jsfa.2740680106.
- ^ Whitehead, David L; Temple, Catherine M. Rapid method for measuring thearubigins and theaflavins in black tea using C18 sorbent cartridges. Journal of the Science of Food and Agriculture. 1992, 58 (1): 149–52. doi:10.1002/jsfa.2740580126.
- ^ Davis, Adrienne L.; Lewis, John R.; Cai, Ya; Powell, Chris; Davis, Alan P.; Wilkins, John P.G.; Pudney, Paul; Clifford, Mike N. A polyphenolic pigment from black tea. Phytochemistry. 1997, 46 (8): 1397. doi:10.1016/S0031-9422(97)00508-6.
- ^ Haslam, Edwin. Thoughts on thearubigins. Phytochemistry. 2003, 64 (1): 61–73. PMID 12946406. doi:10.1016/S0031-9422(03)00355-8.
- ^ Menet, Marie-Claude; Sang, Shengmin; Yang, Chung S.; Ho, Chi-Tang; Rosen, Robert T. Analysis of Theaflavins and Thearubigins from Black Tea Extract by MALDI-TOF Mass Spectrometry. Journal of Agricultural and Food Chemistry. 2004, 52 (9): 2455–61. PMID 15113141. doi:10.1021/jf035427e.
- ^ Kuhnert, Nikolai. Unraveling the structure of the black tea thearubigins. Archives of Biochemistry and Biophysics. 2010, 501 (1): 37–51. PMID 20430006. doi:10.1016/j.abb.2010.04.013. INIST:23205455.
- ^ Kuhnert, Nikolai; Drynan, J. Warren; Obuchowicz, Jaczek; Clifford, Michael N.; Witt, Matthias. Mass spectrometric characterization of black tea thearubigins leading to an oxidative cascade hypothesis for thearubigin formation. Rapid Communications in Mass Spectrometry. 2010, 24 (23): 3387–404. Bibcode:2010RCMS...24.3387K. PMID 21072794. doi:10.1002/rcm.4778.
- ^ Ngure, Francis Muigai; Wanyoko, John K.; Mahungu, Symon M.; Shitandi, Anakalo A. Catechins depletion patterns in relation to theaflavin and thearubigins formation. Food Chemistry. 2009, 115 (1): 8–14. doi:10.1016/j.foodchem.2008.10.006. INIST:21274489.
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