期刊论文

Jiang, YW

英文

Food Research International

0963-9969

2024

178

113876

10.1016/j.foodres.2023.113876

This work was supported by the China Agriculture Research System of MOF and MARA (CARS-19), the Science and Technology Innovation Project of the Chinese Academy of Agricultural Sciences (CAAS-ASTIP-TRICAAS), the National Natural Science Foundation of China (Grant No.:32202546), the Central Public-interest Scientific Institution Basal Research Fund for Chinese Academy of Agricultural Sciences (Grant No.: TRICAAS-1610212022006), and Zhejiang Provincial Natural Science Foundation of China (Grant CRediT authorship contribution statement Hongkai Zhu: Conceptualization, Methodology, Validation, Visualization, Software, Formal analysis, Investigation, acquisition. Li Niu: Formal analysis, Investigation, Methodology. Li Zhu: Formal analysis, Investigation, Methodology. Haibo Yuan: Formal analysis, Investigation, Software, Validation. Paul A. Kilmartin: Formal analysis. Yongwen Jiang: Formal analysis, Investigation, Methodology, Resources, Software, Validation, Visualization.

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The species and contents of a-dicarbonyls in commercial black tea were examined, along with the effects of the manufacturing process and drying temperature on the formation of a-dicarbonyls. Ten a-dicarbonyls were quantified in commercial and in -process black tea samples by using UPLC-MS/MS and their derived quinoxalines. The a-dicarbonyls content in commercial black tea decreased significantly (p < 0.05) in the following order: 3deoxyglucosone > glucosone > 3-deoxypentosone = threosone > galactosone >= methylglyoxal = glyoxal >= 3deoxygalactosone = 3-deoxythreosone = diacetyl. Except for 3-d...