茶没食子素
Theogallin | |
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IUPAC名 (1S,3R,4R,5R)-1,3,4-Trihydroxy-5-[(3,4,5-trihydroxybenzoyl)oxy]cyclohexane-1-carboxylic acid | |
别名 | 茶棓因、 没食子-3-金鸡纳酸、 3-O-没食子酰基奎宁酸 |
识别 | |
CAS号 | 17365-11-6 |
PubChem | 442988 |
ChemSpider | 391291 |
SMILES |
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ChEBI | 9522 |
性质 | |
化学式 | C14H16O10 |
摩尔质量 | 344.27 g/mol g·mol⁻¹ |
若非注明,所有数据均出自标准状态(25 ℃,100 kPa)下。 |
茶没食子素(英語:Theogallin),又称茶棓因、没食子-3-金鸡纳酸[1]或3-O-没食子酰基奎宁酸[2],1955年在阿萨姆茶叶中发现的一种三羟基苯甲酸糖苷,属茶多酚物质[3],被视作茶叶中的增鲜味成分[4]。此外在草莓树果实中也发现了茶没食子素[5]。
其占茶叶干重的1.0%,易溶于水和含水乙醇,难溶于乙酸乙酯,遇乙酸铅沉淀析出。水解产物为没食子酸和金鸡纳酸[1]。
在大鼠身上的研究表明,茶没食子素和其代谢产物金鸡纳酸可以透过血脑屏障,并具有增强认知的作用[6]。
参考文献
- ^ 1.0 1.1 陈宗懋. 中国茶叶大辞典. 北京: 中国轻工业出版社. 2000.
- ^ Zhihui Wang, Xiangxiang Chen, Yue Zhao; et al. A serine carboxypeptidase-like acyltransferase catalyzes consecutive four-step reactions of hydrolyzable tannin biosynthesis in Camellia oleifera. the Plant Journal. 2024, 199 (3): 1299-1312. doi:10.1111/tpj.16849.
- ^ Cartwright, R. A.; Roberts, E. A. H. Theogallin, a polyphenol occurring in tea. Journal of the Science of Food and Agriculture. 1954, 5 (12): 593. Bibcode:1954JSFA....5..593C. doi:10.1002/jsfa.2740051207.
- ^ Kaneko, S; Kumazawa, K; Masuda, H; Henze, A; Hofmann, T. Sensory and structural characterisation of an umami enhancing compound in green tea (mat-cha). Flavour Science - Recent Advances and Trends. Developments in Food Science 43. 2006: 181. ISBN 978-0-444-52742-4. doi:10.1016/S0167-4501(06)80043-9.[失效連結]
- ^ Pawlowska, A.M., De Leo, M., Braca, A. Phenolics of Arbutus unedo L. (Ericaceae) fruits: identification of anthocyanins and gallic acid derivatives. J. Agric. Food Chem. 2006, 54 (26): 10234–8. PMID 17177565. doi:10.1021/jf062230o.
- ^ Dimpfel, Wilfried; Kler, Adolf; Kriesl, Erwin; Lehnfeld, Romanus. Theogallin and l-theanine as active ingredients in decaffeinated green tea extract: II. Characterization in the freely moving rat by means of quantitative field potential analysis. Journal of Pharmacy and Pharmacology. 2007, 59 (10): 1397–403. PMID 17910815. S2CID 33938157. doi:10.1211/jpp.59.10.0010 .
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