ANALYSIS OF PROANTHOCYANIDINS IN TEA SAMPLES .1. LC-MS RESULTS

Authors
KIEHNE A LAKENBRINK C ENGELHARDT UH
Citation
A. Kiehne et al., ANALYSIS OF PROANTHOCYANIDINS IN TEA SAMPLES .1. LC-MS RESULTS, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 205(2), 1997, pp. 153-157
Citations number
17
Categorie Soggetti
Food Science & Tenology
Journal title
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY → ACNP
ISSN journal
14314630
Volume
205
Issue
2
Year of publication
1997
Pages
153 - 157
Database
ISI
SICI code
1431-4630(1997)205:2<153:AOPITS>2.0.ZU;2-A
Abstract
At least 12 proanthocyanidins could be identified in green tea samples by means of HPLC-MS and HPLC-DAD after a clean-up procedure including polyamide column chromatography. The fragmentation pattern under ther mospray conditions is briefly discussed. Epiafzelechin gallate-epicate chin gallate (EAG-ECG), which has not been described before, was tenta tively identified. Two different dimers with another MS-fragmentation pattern in black tea samples were tentatively identified as bisflavano ls A and B.