Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine in tea and the factors affecting their formation
Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine in tea and the factors affecting their formation
复制标题
DOI：
10.1016/j.foodchem.2017.04.059
复制
发表时间：
2017-10-01
期刊：
影响因子：
8.8
通讯作者：
Chen, Jie
中科院分区：
文献类型：
--
作者：
Jiao, Ye;He, Jialiang;Chen, Jie
采用液相色谱-串联质谱法（LC-MS/MS）测定了来自14个地区的99个茶叶样品（包括44个绿色、7个乌龙茶、41个红茶和7个黑茶）中N-羧甲基赖氨酸（CML）和N-羧乙基赖氨酸（CEL）的含量。CML和CEL含量分别为11.0 - 1701 μ g/g茶叶和4.6 - 133 μ g/g茶叶。黑茶的CML和CEL水平最高，而绿色和乌龙茶的CML和CEL水平最低。对茶叶中的5种儿茶素进行了分析，斯皮尔曼相关系数表明，所有儿茶素与CML和CEL呈负相关。结果表明，萎凋、发酵和堆发酵可能促进CML和CEL的形成。儿茶素对CML和CEL的形成有抑制作用，但其抑制作用可能受茶叶加工的影响。该研究结果对生产更健康的茶是有用的。(C)2017由Elsevier Ltd.出版
The levels of N-epsilon-(carboxymethyl)lysine (CML) and N-epsilon-(carboxyethyl)lysine (CEL) in 99 tea samples from 14 geographic regions, including 44 green, 7 oolong, 41 black, and 7 dark teas were determined by liquid chromatography-tandem mass spectrometry (LC-MS/MS). The CML and CEL contents varied from 11.0 to 1701 mu g/g tea and 4.6 to 133 mu g/g tea, respectively. Dark tea presented the highest levels of CML and CEL, whereas green and oolong teas presented the lowest levels. Five kinds of catechins in the tea were also analyzed, and spearman's correlation coefficients showed that all the catechins negatively correlated with CML and CEL. The results suggested that withering, fermentation and pile fermentation may facilitate the formation of CML and CEL. Catechins might inhibit the formation of CML and CEL, but their inhibitory effects may be affected by tea processing. The results of this study are useful for the production of healthier tea. (C) 2017 Published by Elsevier Ltd.