Anthocyanins from red flower tea (Benibana-cha), Camellia sinensis.
Three anthocyanins were isolated from the leaves of red flower tea (Benibana-cha), Camellia sinensis, and their structures were determined by means of chemical and spectroscopic analyses. Two are the anthocyanins, delphinidin and cyanidin 3-O-beta-D-galactosides, respectively. Whereas the third, delphinidin 3-0-beta-D-(6-(E)-p-coumaryl)galactopyranoside. The anthocyanins were also contained in the flowers of Benibana-cha in different compositions.
Department of Food Science and Technology, College of Horticulture, Takanabe, Miyazaki, Japan. terahara@nankyudai.ac.jp
N
N
Terahara
Y
Y
Takeda
A
A
Nesumi
T
T
Honda
D000872:Anthocyanins / Q000737:chemistry / Q000302:isolation & purification*; D002851:Chromatography, High Pressure Liquid; D009682:Magnetic Resonance Spectroscopy; D018515:Plant Leaves / Q000737:chemistry; D016339:Spectrometry, Mass, Fast Atom Bombardment; D013662:Tea / Q000737:chemistry*
D000872:Anthocyanins; D013662:Tea