Title
Detection and quantifification of flflavoalkaloids in difffferent tea cultivars and
during tea processing using UPLC
-
TOF
-
MS/MS
Authors
Peng Zhang, Wei Wang, Xiao
-
Huan Liu, Zi Yang, Rashmi Gaur, Jing
-
Jing Wang, Jia
-
Ping Ke,
Guan
-
Hu Bao*
Journal
Food Chemistry
DOI
https://doi.org/10.1016/j
.foodchem.2020.127864
Abstract
Flavoalkaloids have been found from tea. However, there is limited information about their content in difffferent
teas. Herein, 51 tea samples were screened for flflavoalkaloid content. Twelve teas with relatively higher contents
of flflavoalkaloids were further quantifified by UPLC
-
TOF
-
MS/MS. The cultivars Yiwu and Bulangshan had the
highest levels, with total flflavoalkaloid contents of 3063 and 2727 µg g
−
1
, respectively
. Each of the six flfla
voalkaloids were at levels > 198 µg g
−
1
in these cultivars. Of the flflavoalkaloids,etc
-
pyrrolidinone A had the
highest content in the teas, reaching 835 µg g
−
1
in Yiwu. The content of the flflavoalkaloids varied among tea
cultivars and with processing procedures, particularly heating
. The potential of using flflavoalkaloids to dis
criminate grades of Keemun black tea was studied and discussed. The teas identifified in this work with high levels
of flflavoalkaloids can be used in the future to study the mechanisms by which flflavoalkaloids are synthesized in
tea.
