茶红素(Thearubigins)是存在于红茶中的一种橙褐色色素,是茶叶发酵的产物[1]。茶红素呈红色,是造成茶叶染色效果的主要原因[2]。茶红素呈红色,是造成茶叶染色效果的主要原因。因此,红茶(完全氧化的)茶通常呈现红色,而绿茶或白茶的外观则清晰得多。 然而,红茶的颜色也受到许多其他因素的影响,例如茶黄素(另一种氧化形式的多酚)的含量。
茶红素首先由 Roberts, E. A. H.在1960年代[3]通过光谱学[4]或分馏或纸色谱法[5]进行了研究。 它们在 1969 年被鉴定为原花青素[6]。 1983 年在体外模型中(in vitro model)研究了茶红素的形成[1]。
1996年对红茶提取物中的茶红素进行了降解研究[7]。 量化方法基于1995年的波特分析[8]和 1992 年在 C18 吸附剂柱上进行的分离[9]。
一些新的结构被提出了,例如,在1997年的 theacitrin[10]或在2003年(茶素A,Theasinensin A和茶素B, Theasinensin B)[11] 。 进一步的研究在 2004 年使用了 MALDI-TOF 质谱法[12],在 2010 年使用了其他技术[13][14]。 2009 年表明,红茶中茶红素的形成与儿茶素的消耗有关[15]。
在生物化学上,茶红素是一类分子差异极大的异质性红色或褐红色的酚性物质,但很难提取。
茶红素,橙褐色化合物占干茶的6%到8%的重量。茶红素在茶汤的味道,色泽,方面,起到了一定的作用,茶红素约占总颜色的35%,也在成品茶的褐色方面起到了重要的作用。
Robertson, Alastair; Bendall, Derek S. Production and HPLC analysis of black tea theaflavins and thearubigins during in vitro oxidation. Phytochemistry. 1983, 22 (4): 883–7. doi:10.1016/0031-9422(83)85016-X.
Roberts, E. A. H. Economic importance of flavonoid substances: tea fermentation. Geissman, T. A. (编). The Chemistry of Flavonoid Compounds. New York: MacMillan. 1962: 468–512. OCLC 10460879.
Roberts, E. A. H.; Smith, R. F. The phenolic substances of manufactured tea. IX.—the spectrophotometric evaluation of tea liquors. Journal of the Science of Food and Agriculture. 1963, 14 (10): 689–700. doi:10.1002/jsfa.2740141002.
Roberts, E. A. H.; Cartwright, R. A.; Oldschool, M. The phenolic substances of manufactured tea. I.—Fractionation and paper chromatography of water-soluble substances. Journal of the Science of Food and Agriculture. 1957, 8 (2): 72–80. doi:10.1002/jsfa.2740080203.
Ozawa, Tetsuo; Kataoka, Mari; Morikawa, Keiko; Negishi, Osamu. Elucidation of the Partial Structure of Polymeric Thearubigins from Black Tea by Chemical Degradation. Bioscience, Biotechnology, and Biochemistry. 1996, 60 (12): 2023. doi:10.1271/bbb.60.2023. INIST:2576463.
Powell, Christopher; Clifford, Michael N; Opie, Shaun C; Gibson, Colin L. Use of Porter's reagents for the characterisation of thearubigins and other non-proanthocyanidins. Journal of the Science of Food and Agriculture. 1995, 68 (1): 33–8. doi:10.1002/jsfa.2740680106.
Whitehead, David L; Temple, Catherine M. Rapid method for measuring thearubigins and theaflavins in black tea using C18 sorbent cartridges. Journal of the Science of Food and Agriculture. 1992, 58 (1): 149–52. doi:10.1002/jsfa.2740580126.
Menet, Marie-Claude; Sang, Shengmin; Yang, Chung S.; Ho, Chi-Tang; Rosen, Robert T. Analysis of Theaflavins and Thearubigins from Black Tea Extract by MALDI-TOF Mass Spectrometry. Journal of Agricultural and Food Chemistry. 2004, 52 (9): 2455–61. PMID 15113141. doi:10.1021/jf035427e.
Kuhnert, Nikolai; Drynan, J. Warren; Obuchowicz, Jaczek; Clifford, Michael N.; Witt, Matthias. Mass spectrometric characterization of black tea thearubigins leading to an oxidative cascade hypothesis for thearubigin formation. Rapid Communications in Mass Spectrometry. 2010, 24 (23): 3387–404. Bibcode:2010RCMS...24.3387K. PMID 21072794. doi:10.1002/rcm.4778.
Ngure, Francis Muigai; Wanyoko, John K.; Mahungu, Symon M.; Shitandi, Anakalo A. Catechins depletion patterns in relation to theaflavin and thearubigins formation. Food Chemistry. 2009, 115 (1): 8–14. doi:10.1016/j.foodchem.2008.10.006. INIST:21274489.