Formation and characterization of theanine-flavonol glycoside adduct and its quantitative analysis during the processing of green tea

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2025-02-01 DOI:10.1016/j.foodres.2025.115734

Jia-Ping Ke , Guoping Lai , Zisheng Han , Yong Cheng , Mengting Zhu , Liang Zhang

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引用次数: 0

Abstract

In addition to forming N-ethyl-2-pyrrolidinone-substituted flavan-3-ols (EPSFs) with catechins, the Strecker degradation products of theanine can also combine with flavonol glycosides (FGs) to form EPSFGs during tea processing. In the present study, a novel adduct of theanine and rutin was identified and named as EPS-rutin. The effects of reaction temperature, time, initial reactant ratio, and water content on the generation of EPS-rutin in thermal reaction models were also analyzed. When the initial mass ratio of rutin to theanine was 1:5 and heating under 140 °C for 60 min, the content of EPS-rutin was the highest. Meanwhile, the content of EPS-rutin in green tea during processing was determined. Results showed EPS-rutin was formed during the first drying stage, and its level significantly increased after final drying. Furthermore, the bitterness and astringency thresholds of EPS-rutin were determined to be higher than those of rutin. This study further improved the understanding of the transformation pathways of theanine and polyphenols during tea processing, as well as contributed to exploring the flavor characteristics and health benefits of EPS-rutin.

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来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.