Spectroscopic and Structural Characteristics of the Main Components of Theabrownin in Pu-erh Tea

TAN Chao; PENG Chun-xiu; GAO Bin; GONG Jia-shun

doi:10.3964/j.issn.1000-0593(2012)04-1051-06

Journals >Spectroscopy and Spectral Analysis >Volume 32 >Issue 4 >Page 1051 > Article

Spectroscopy and Spectral Analysis
Vol. 32, Issue 4, 1051 (2012)

Spectroscopic and Structural Characteristics of the Main Components of Theabrownin in Pu-erh Tea

TAN Chao^1、*, PENG Chun-xiu², GAO Bin¹, and GONG Jia-shun¹

Author Affiliations

¹[in Chinese]

²[in Chinese]

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DOI: 10.3964/j.issn.1000-0593(2012)04-1051-06 Cite this Article

TAN Chao, PENG Chun-xiu, GAO Bin, GONG Jia-shun. Spectroscopic and Structural Characteristics of the Main Components of Theabrownin in Pu-erh Tea[J]. Spectroscopy and Spectral Analysis, 2012, 32(4): 1051 Copy Citation Text

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References

[1] Zhou H J, Gong J S, Wang X Y, et al. Yunnan Pu-Erh Tea, First ed. Kunming: Yunnan Science and Technology Press, 2004 (Chapter 2).

[2] Sano M, Takenaka Y, Kojima R, et al. Chem. Pharm. Bull., 1986, 34(1): 221.

[3] Wang B S, Yu H M, Chang L W, et al. LWT-Food Science and Technology, 2008, 41: 1122.

[4] Cao Z H, Gu D H, Lin Q Y, et al. Phytotherapy Research, 2011, 25(2): 234.

[8] Gong J S, Peng C X, Chen T, et al. Journal of Food Science（USA）, 2010, 75（6）: 182.

[9] Dubois M, Gilles K A, Hamilton J K, et al. Analytical Chemistry, 1956, 28: 350.

[10] Bradford M M. Analytical Biochemistry, 1976, 72: 248.

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