茶紅素

茶紅素（Thearubigins）是存在於紅茶中的一種橙褐色色素，是茶葉發酵的產物^[1]。茶紅素呈紅色，是造成茶葉染色效果的主要原因^[2]。茶紅素呈紅色，是造成茶葉染色效果的主要原因。因此，紅茶（完全氧化的）茶通常呈現紅色，而綠茶或白茶的外觀則清晰得多。然而，紅茶的顏色也受到許多其他因素的影響，例如茶黃素（另一種氧化形式的多酚）的含量。

茶紅素首先由 Roberts, E. A. H.在1960年代^[3]通過光譜學^[4]或分餾或紙色譜法^[5]進行了研究。它們在 1969 年被鑑定為原花青素^[6]。 1983 年在體外模型中(in vitro model)研究了茶紅素的形成^[1]。

1996年對紅茶提取物中的茶紅素進行了降解研究^[7]。量化方法基於1995年的波特分析^[8]和 1992 年在 C18 吸附劑柱上進行的分離^[9]。

一些新的結構被提出了，例如，在1997年的 theacitrin^[10]或在2003年（茶素A，Theasinensin A和茶素B, Theasinensin B）^[11] 。進一步的研究在 2004 年使用了 MALDI-TOF 質譜法^[12]，在 2010 年使用了其他技術^[13]^[14]。 2009 年表明，紅茶中茶紅素的形成與兒茶素的消耗有關^[15]。

在生物化學上，茶紅素是一類分子差異極大的異質性紅色或褐紅色的酚性物質，但很難提取。

茶紅素，橙褐色化合物占干茶的6%到8%的重量。茶紅素在茶湯的味道，色澤，方面，起到了一定的作用，茶紅素約佔總顏色的35%，也在成品茶的褐色方面起到了重要的作用。

[1]
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.
[2]
Which Type of Tea Stains Teeth the Most. 19 June 2012 [2023-05-08]. （原始內容存檔於2018-09-19）.
[3]
Roberts, E. A. H. Economic importance of flavonoid substances: tea fermentation. Geissman, T. A. (編). The Chemistry of Flavonoid Compounds. New York: MacMillan. 1962: 468–512. OCLC 10460879.
[4]
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.
[5]
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.
[6]
Brown, A. G.; Eyton, W. B.; Holmes, A.; Ollis, W. D. Identification of the Thearubigins as Polymeric Proanthocyanidins. Nature. 1969, 221 (5182): 742–4. Bibcode:1969Natur.221..742B. S2CID 4225363. doi:10.1038/221742a0.
[7]
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（法語：Institut de l'information scientifique et technique）:2576463.
[8]
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.
[9]
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.
[10]
Davis, Adrienne L.; Lewis, John R.; Cai, Ya; Powell, Chris; Davis, Alan P.; Wilkins, John P.G.; Pudney, Paul; Clifford, Mike N. A polyphenolic pigment from black tea. Phytochemistry. 1997, 46 (8): 1397. doi:10.1016/S0031-9422(97)00508-6.
[11]
Haslam, Edwin. Thoughts on thearubigins. Phytochemistry. 2003, 64 (1): 61–73. PMID 12946406. doi:10.1016/S0031-9422(03)00355-8.
[12]
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.
[13]
Kuhnert, Nikolai. Unraveling the structure of the black tea thearubigins. Archives of Biochemistry and Biophysics. 2010, 501 (1): 37–51. PMID 20430006. doi:10.1016/j.abb.2010.04.013. INIST（法語：Institut de l'information scientifique et technique）:23205455.
[14]
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.
[15]
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（法語：Institut de l'information scientifique et technique）:21274489.

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[Robertson-1] [1]
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.

[2] [2]
Which Type of Tea Stains Teeth the Most. 19 June 2012 [2023-05-08]. （原始內容存檔於2018-09-19）.

[3] [3]
Roberts, E. A. H. Economic importance of flavonoid substances: tea fermentation. Geissman, T. A. (編). The Chemistry of Flavonoid Compounds. New York: MacMillan. 1962: 468–512. OCLC 10460879.

[4] [4]
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.

[5] [5]
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.

[6] [6]
Brown, A. G.; Eyton, W. B.; Holmes, A.; Ollis, W. D. Identification of the Thearubigins as Polymeric Proanthocyanidins. Nature. 1969, 221 (5182): 742–4. Bibcode:1969Natur.221..742B. S2CID 4225363. doi:10.1038/221742a0.

[7] [7]
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（法語：Institut de l'information scientifique et technique）:2576463.

[8] [8]
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.

[9] [9]
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.

[10] [10]
Davis, Adrienne L.; Lewis, John R.; Cai, Ya; Powell, Chris; Davis, Alan P.; Wilkins, John P.G.; Pudney, Paul; Clifford, Mike N. A polyphenolic pigment from black tea. Phytochemistry. 1997, 46 (8): 1397. doi:10.1016/S0031-9422(97)00508-6.

[11] [11]
Haslam, Edwin. Thoughts on thearubigins. Phytochemistry. 2003, 64 (1): 61–73. PMID 12946406. doi:10.1016/S0031-9422(03)00355-8.

[12] [12]
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.

[13] [13]
Kuhnert, Nikolai. Unraveling the structure of the black tea thearubigins. Archives of Biochemistry and Biophysics. 2010, 501 (1): 37–51. PMID 20430006. doi:10.1016/j.abb.2010.04.013. INIST（法語：Institut de l'information scientifique et technique）:23205455.

[14] [14]
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.

[15] [15]
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（法語：Institut de l'information scientifique et technique）:21274489.

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茶紅素

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