A new myricetin-rhamnodiglucoside from Camellia sinensis.
The isolation and structural elucidation of the novel myricetin-3-O-[beta-D-glucopyranosyl-(1 --> 3)-alpha-L-rhamnopyranosyl-(1 --> 6)-beta-D-glucopyranoside] from tea (Camellia sinensis (L.) O. Kuntze) by means of HPLC-MS/MS and various NMR techniques is described. The compound was not present in all tea samples analysed. In the case of white tea, it was detected in 20 out of 40 samples analysed (35-255 mg kg(-1)), in green tea it was detected in 18 out of 35 samples in the same concentration range (37-205 mg kg(-1)), while it was found only in 1 sample (51 mg kg(-1)) of 5 black teas analysed.
Institute of Food Chemistry, Technische Universitat Braunschweig, Schleinitzstr. 20, D-38106 Braunschweig, Germany. y.hilal@tu-braunschweig.de
Yumen
Y
Hilal
Ulrich H
UH
Engelhardt
D028241:Camellia sinensis / Q000737:chemistry*; D002851:Chromatography, High Pressure Liquid; D005419:Flavonoids / Q000737:chemistry*; D006027:Glycosides / Q000737:chemistry*; D009682:Magnetic Resonance Spectroscopy; D015394:Molecular Structure; D010936:Plant Extracts / Q000737:chemistry*; D021241:Spectrometry, Mass, Electrospray Ionization; D053719:Tandem Mass Spectrometry
D005419:Flavonoids; D006027:Glycosides; D010936:Plant Extracts; C040015:myricetin