teadenol

• 分子结构分类: 有机化合物 - 有机杂环化合物 - 苯并吡喃
• 英文名称: teadenol
• 英文别名: 7,9-dihydroxy-4-methylidene-10,10a-dihydro-4aH-pyrano[3,2-b]chromene-2-carboxylic acid
• 化学式: C₁₄H₁₂O₆
• 分子量: 276.246
• InChiKey: BXYXWVCTYIQPAI-UHFFFAOYSA-N

反应信息

• 作为反应物：
  描述：

  5-二异丙基氨基戊基胺 、 teadenol 在 1-羟基苯并三唑 、 三乙胺 、 N-[(dimethylamino)-3-oxo-1H-1,2,3-triazolo[4,5-b]pyridin-1-yl-methylene]-N-methylmethanaminium hexafluorophosphate 作用下， 以 二甲基亚砜 为溶剂， 反应 0.02h， 生成
  参考文献：
  名称：

  Dynamic Profiling of Phenolic Acids during Pu-erh Tea Fermentation Using Derivatization Liquid Chromatography–Mass Spectrometry Approach

  摘要：

  Pu-erh tea, a famous traditional Chinese tea with multiple health benefits, is produced by microbial fermentation. It has been reported that major known bioactive compounds in green tea, e.g. epicatechin, epigallocatechin gallate, and theanine, decreased during fermentation. Then which components account for the benefits of Pu-erh tea? Phenolic acids are aromatic secondary metabolites and possess various biological properties. In this research, phenolic acids in Pu-erh tea were investigated qualitatively and quantitatively to reveal the influence of fermentation and their potential effects using 5-(diisopropylamino)amylamine (DIAAA) derivatization-ultrahigh performance liquid chromatography-quadrupole-time-of-flight/mass spectrometry (UHPLC-Q-TOF/MS) approach. A total of 33 phenolic acids were determined, and most of them were detected in Pu-erh tea for the first time. Moreover, gallic acid and theogallin were the major components in ripened and raw Pu-erh tea, respectively. Dynamic profiling revealed the increase of simple phenolic acids and the decrease of most of phenolic acid esters during Pu-erh tea fermentation. These results provided firm basis for practical fermentation and quality control of Pu-erh tea.

  DOI：

  10.1021/acs.jafc.9b00789
• 作为产物：
  描述：

  (-)-表没食子儿茶素没食子酸酯 、 、 teadenol A 、 teadenol B 以 formic acid-acetonitrile 为溶剂， 反应 0.5h， 生成 teadenol
  参考文献：
  名称：

  FUNCTIONAL MICROBIALLY FERMENTED TEA EXTRACT CONTAINING POLYPHENOL DERIVATIVE AND METHOD FOR PRODUCING THE SAME

  摘要：

  本发明提供了一种含有新型多酚衍生物的功能性微生物发酵茶提取物及其制备方法。通过将经过培养Aspergillus sp.（PK-1）、Aspergillus oryzae（NBRS 4214）sp.（AO-1）、Aspergillus awamori（NBRS 4122）sp.（SK-1）和Eurotium sp.（KA-1）的一种菌株与茶叶共同培养得到的微生物发酵茶叶进行提取处理，可以得到含有各种提取物和新型多酚衍生物的功能性微生物发酵茶提取物。此外，例如，还可以制备富含新型多酚衍生物的功能性发酵茶提取物。

  公开号：

  US20120220650A1

文献信息

• POLYPHENOL DERIVATIVE AND METHOD FOR PRODUCING THE SAME
  申请人：Yanagita Teruyoshi

  公开号：US20120220789A1

  公开（公告）日：2012-08-30

  A novel substance exhibiting physiologically active effects is produced from a tea leaf. A novel polyphenol derivative is produced, for example, by subjecting a microbially fermented tea leaf obtained by culturing Aspergillus sp. (PK-1) with a tea leaf, to an extraction treatment.

  一种从茶叶中提取出具有生理活性作用的新物质。例如，通过将培养产生Aspergillus sp.（PK-1）的微生物发酵茶叶与茶叶进行提取处理，可以产生一种新的多酚衍生物。