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A new myricetin-rhamnodiglucoside from Camellia sinensis
Yumen Hilal1, Ulrich H Engelhardt
1Institute of Food Chemistry, Technische Universitat Braunschweig, Schleinitzstr. 20, D-38106 Braunschweig, Germany. y.hilal@tu-braunschweig.de
Abstract:
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.
