Title: Thearubigins
CAS Registry Number: 12698-96-3
Literature References: Weakly acidic class of orange-brown phenolic pigments produced during the fermentation step of tea manufacture. Accounts for as much as 20% of dry weight of black tea; in combination with theaflavine, q.v., determines the color, brightness and body of a tea infusion. Isolation: E. A. H. Roberts et al., J. Sci. Food Agric. 8, 72 (1957); E. A. H. Roberts, ibid. 9, 212 (1958). Effects on tea characteristics: R. F. Smith, ibid. 19, 530 (1968); M. Hazarika et al., ibid. 35, 1208 (1984). Structure studies: A. G. Brown et al., Phytochemistry 8, 2333 (1969); J. E. Berkowitz et al., ibid. 10, 2271 (1971); D. J. Cattell, H. E. Nursten, ibid. 15, 1967 (1976). HPLC analysis: B. L. Wedzicha, T. J. Donovan, J. Chromatogr. 478, 217 (1989); R. G. Bailey et al., ibid. 542, 115 (1991). |