Abstract
During tea processing, roasting significantly affects the transformation pathway of catechins. When (-)-epigallocatechin gallate (EGCG) and glucose were roasted at different pH values, the degree of degradation and isomerization of EGCG was the lowest at pH 7 and the highest at pH 8. Thirty-five products were found in the model reaction of EGCG and glucose under high temperatures, of which four EGCG-glucose adducts were identified by liquid chromatography-tandem mass spectrometry (LC-MS/MS) and nuclear magnetic resonance (NMR). In addition, catechins, gallic acid, and theanine in tea with added glucose were significantly reduced during roasting. The contents of four EGCG-glucose adducts were increased significantly at 150 °C after 30 min and dropped gradually after 60 min. Therefore, based on the present study, EGCG could form crosslinks with glucose under high temperatures in a short time, which provides insight for tea processing and synthesis of catechin-sugar adducts.
| Original language | American English |
|---|---|
| Pages (from-to) | 11417-11426 |
| Number of pages | 10 |
| Journal | Journal of agricultural and food chemistry |
| Volume | 69 |
| Issue number | 38 |
| DOIs | |
| State | Published - Sep 29 2021 |
ASJC Scopus subject areas
- General Chemistry
- General Agricultural and Biological Sciences
Keywords
- (-)-epigallocatechin gallate (EGCG)
- adducts
- glucose
- roasting
- tea
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