ArticleFoods (Basel, Switzerland)2024
Structural Characterization and In Vitro Antioxidant Activity of a Novel Polysaccharide from Summer-Autumn Tea.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Identification and quality evaluation of Fuyun 6 and Zhongcha 108 tea fresh leaves at different altitudes using non-targeted metabolomics combined with machine learning.Food chemistry: X · 2025Article
- Process Optimization and Odor Analysis of Instant Black Tea Powder.Foods (Basel, Switzerland) · 2025Article
- Structure and Bioactivity of Intracellular and Extracellular Polysaccharides ofMicroorganisms · 2024Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
To enhance the utilization of summer-autumn tea, a water-soluble polysaccharide (D1N1) was isolated through a series of techniques including hot water extraction, ethanol precipitation, and column chromatography. The structure of D1N1 was determined through the utilization of ultraviolet, Fourier-transform infrared, high-performance anion-exchange chromatography, gas chromatography-tandem mass spectrometry, and nuclear magnetic resonance. The results revealed that glucose was the predominant component of D1N1, accounting for 95% of its composition. Additionally, D1N1 also contained galactose, arabinose, and rhamnose. The molecular weight (Mw) of D1N1 was determined to be 224.71 kDa. The backbone of D1N1 consisted of →4)-α-D -Glc
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