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Flavonol glycosides in tea—kaempferol and quercetin rhamnodiglucosides
Author(s) -
Finger Andreas,
Engelhardt Ulrich H,
Wray Victor
Publication year - 1991
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740550216
Subject(s) - kaempferol , quercetin , chemistry , glycoside , chromatography , flavonoid , organic chemistry , antioxidant
Quercetin and kaempferol rhamnodiglucosides are characteristic compounds of Camellia sinensis . Their structures were determined as quercetin‐and kaempferol‐3‐O‐[β‐ D ‐glucopyranosyl‐(1 → 3)‐α‐ L ‐rhamnopyranosyl‐(1 → 6)‐β‐ D ‐glucopyranosides]. Reversed phase HPLC methods for preparative isolation and analytical separation of both compounds were developed. The structural elucidation of the compounds by means of NMR spectroscopy, fast atom bombardment MS and GC‐MS of the sugar moieties is described. Black tea contains 0–0·95 g kg −1 quercetin rhamnodiglucoside and 0·05–1·25 g kg −1 kaempferol rhamnodiglucoside.