Abstract
Ethylpyrrolidinonyl theasinensin A, a novel polyphenol having a N-ethyl-2-pyrrolidinone moiety, was isolated from commercial black tea, and the structure was determined on the basis of spectroscopic analysis and chemical synthesis, which was achieved by condensation of theasinensin A with N-ethyl-5-hydroxy-2-pyrrolidinone. The N-ethyl-5-hydroxy-2-pyrrolidinone is spontaneously produced from theanine Strecker aldehyde by intramolecular cyclization; therefore, the presence of ethylpyrrolidinonyl theasinensin A in black tea suggested that theanine, the most abundant amino acid in tea leaf, was degraded to a Strecker aldehyde and conjugated with polyphenol A-rings during black tea production.
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